HOMEMADE EGG BREAD
People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. -June Mullins, Livonia, Missouri
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 pieces each)
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°., Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 245mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
A NUMBER ONE EGG BREAD
This makes all other egg breads look weak. I learned the recipe from two older ladies in Hawaii. This makes the best bread pudding and french toast imaginable. Try cutting it in chunks and dipping it in fondue---WOW!
Provided by Kevin Ryan
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h20m
Yield 18
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.
- Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.
- Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.
- Bake for 40 minutes, or until golden. Cool on a wire rack.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 27.2 g, Cholesterol 109.6 mg, Fat 9 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 1.7 g, Sodium 148.4 mg, Sugar 3 g
RICH EGG BREAD
Make and share this Rich Egg Bread recipe from Food.com.
Provided by byZula
Categories Yeast Breads
Time 3h45m
Yield 4 loaves
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 6 cups flour. Beat until smooth; mix in enough remaining flour to make dough easy to handle.
- Turn dough onto floured board; knead until smooth and elastic.
- Place in greased bowl, greased side up. Cover, let rise 2 hours.
- Punch dough down; divide into 4 equal pieces.
- Shape into loaves and place in greased loaf pans.
- Cover, let rise again about 1 hour.
- Bake at 375 degrees for 45 minutes or until golden brown.
NANA'S EASTER EGG BABIES, RICH EGG BREAD
This is a recipe for the person who already bakes bread. I would not recommend it to someone who has never made bread. Bread baking is done by touch and feel of the dough at least in this Italian Family so you need to know the texture of a bread dough so it isn't too sticky but then not to add too much flour to make it dry. This has been a family tradition of ours for years. We make 20-25 loaves the day before Easter to share with family and friends. I will post a picture next week of our babies. This is not the Easter egg bread with the frosting and sprinkles. When baking bread make sure your kitchen is warm, I like to keep my kitchen temp around 70 degrees. I let my bread and dough rise on top of my dryer while running it. Another good place is in a sunny spot. Do not raise your bread on top of oven or in a low heated oven it can start to cook.
Provided by Pumpkie
Categories Yeast Breads
Time 4h25m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Pour 1/2 cup warm water into a large mixing bowl. Add stirring to dissolve 2 packages yeast. Let set till bubbles form anywhere from 5-10 minutes depending on humidity and temperature of kitchen.
- Stir in milk, sugar, salt, eggs, butter and 4 cups of the flour. Mix with spoon until smooth. Mix in enough of the remaining flour to make dough easy to handle (not to sticky not too dry) do not add too much flour, sometimes we use all the flour and sometimes not dough should be sticky enough to handle but not overly sticky.
- Turn dough onto lightly floured board; knead until smooth and elastic about 5 minutes.
- Place in bowl lightly greased with oil, turn greased side up. Cover with plastic wrap and let rise in a warm place until doubled, 1 1/2 to 2 hours.
- Punch down the dough, let rise again (should be less time to rise the second time about 30 -45 minutes ). After second rise divide dough into three egual pieces and shape into braids.
- To shape braids: roll each piece into a 24" long. Place on greased baking sheet and bend 24 inch long roll in half. On inside of long roll at center place one par boiled egg. Then braid the two ends two times and then place second par boiled egg and finish braid.
- Cover with plastic wrap and put in a warm spot to raise a third time, doubling again it should be about 20-30 minutes.
- Bake 20 -25 minutes at 375°F until golden brown and sound hollow when you tap the bottom of the bread. If bread starts to get to brown you can drap tin foil or a brown paper bag over the tops of them while they are baking. You can also make one large loaf and form it into a wreath.
- When braids come out of oven, brush with beaten egg and then rub with butter.
- Cool and enjoy! Take eggs out when slicing bread.
Nutrition Facts : Calories 2805.3, Fat 102.2, SaturatedFat 55.9, Cholesterol 1071.7, Sodium 4526.2, Carbohydrate 381, Fiber 12.2, Sugar 27.1, Protein 82.7
EXCELLENT WHITE BREAD
This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you'd rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend.
Provided by Melissa Clark
Categories dinner, lunch, breads
Time 4h15m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
- Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
- When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
- Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
- Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
- Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 237 milligrams, Sugar 7 grams, TransFat 0 grams
RICH EGG BREAD
Number Of Ingredients 0
Steps:
- 1. Mix 1 1/2 cups of the flour, the sugar, salt and yeast in large bowl. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Add egg beat until smooth. Mix in enough remaining flour to make dough easy to handle.2. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. (At this point, dough can be refrigerated up to 24 hours.) Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.3. Grease bottom and sides of loaf pan, 9 X 5 X 3 or 8 1/2 X 4 1/2 X 2 1/2 inches. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 18 ¥ 9-inch rectangle. Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Press each end with side of hand to seal fold ends under loaf. (See How to Shape Traditional Yeast Bread Loaves) Place loaf, seam side down, in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 1 hour or until double.4. Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°. Bake 30 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack. Brush loaf with butter cool.*If using self-rising flour, omit salt.NUTRITION FACTS: 1 Slice: Calories 110 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 15mg Sodium 230mg Carbohydrate 21g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 6% DIET EXCHANGES: 1 1/2 StarchBread Machine Directions: Use ingredients listed above-except use 3 1/4 cups bread flour and room-temperature water. Measure carefully, placing all ingredients except butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle do not use delay cycle. Remove dough from pan. Continue with step 3 for shaping, rising and baking. Rising time may be shorter because dough will be warm when removed from bread machine.Challah Braid: Make dough as directed. Lightly grease cookie sheet with shortening. After pushing fist into dough, divide into 3 equal parts. Roll each part into 14-inch rope. Place ropes close together on cookie sheet. Braid ropes gently and loosely do not stretch. Fasten ends tuck ends under braid securely. Brush with vegetable oil. Cover loosely with plastic wrap and let rise in warm place 40 to 50 minutes or until double. Heat oven to 375°. Mix 1 egg yolk and 2 tablespoons water brush over braid. Sprinkle with poppy seed. Bake 25 to 30 minutes or until golden brown.Cinnamon Swirl Bread: Make dough as directed, except stir in 1/2 cup raisins with the second addition of flour if desired. After rolling dough into rectangle, brush with vegetable oil. Mix 1/4 cup sugar and 1 1/2 teaspoons ground cinnamon. Sprinkle evenly over dough. Roll up, let rise and bake as directed.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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