Best 6 Basic Egg Bread Recipes

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Eggs add a culinary charm to any dish they are in, let alone a bread! With just a few simple ingredients that most people already have at home, you can prepare a mouthwatering and versatile basic egg bread that can be enjoyed for breakfast, lunch, dinner, or as a snack. Basic egg bread is easy to make and a great way to use up leftover eggs. It can be made in a loaf pan, a muffin tin, or a bread maker. It is also a good recipe to try if you are new to baking.

Here are our top 6 tried and tested recipes!

HOMEMADE EGG BREAD



Homemade Egg Bread image

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

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm 2% milk (110° to 115°)
3 large eggs, room temperature
1/4 cup butter, softened
1/4 cup sugar
1 tablespoon salt
7 to 7-1/2 cups all-purpose flour
1 large egg yolk, room temperature
2 tablespoons water
Sesame seeds

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



A Number One Egg Bread image

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

2 (.25 ounce) packages active dry yeast
⅔ cup warm water (110 degrees F/45 degrees C)
6 egg yolks
3 eggs, room temperature
½ cup vegetable oil
¼ cup white sugar
1 teaspoon salt
4 ½ cups all-purpose flour
1 egg
1 pinch salt

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

BASIC EGG BREAD FOR THE BREAD MACHINE (ABM)



Basic Egg Bread for the Bread Machine (abm) image

This is a delicious and basic bread recipe and it is so easy because you just dump everything into your breadmachine and go! If you are looking for a basic white bread that has great flavor, then this recipe is for you!

Provided by Dine Dish

Categories     Yeast Breads

Time 2h10m

Yield 1 loaf

Number Of Ingredients 7

2/3 cup milk
2 large eggs
2 tablespoons margarine or 2 tablespoons butter, softened
3 cups bread machine flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons bread machine yeast

Steps:

  • Put everything into your bread machine according to manufacturers directions and use the white bread cycle!

Nutrition Facts : Calories 1665.4, Fat 41.7, SaturatedFat 12.1, Cholesterol 394.8, Sodium 2823.5, Carbohydrate 266, Fiber 10.2, Sugar 26.3, Protein 52.4

EGG BREAD (BREAD MACHINE)



Egg Bread (Bread Machine) image

This recipe is for a 1 1/2 bld loaf of bread. It is a staple white bread, simple to make and smooth in texture.

Provided by TishT

Categories     Yeast Breads

Time 4h5m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 8

1 1/2 ounces warm water
1/4 cup butter
1/2 cup milk
1 egg
1 1/2 tablespoons sugar
3/4 teaspoon salt
3 cups bread flour
1 1/2 teaspoons active dry yeast

Steps:

  • Put ingredients in the bread machine in the order suggested by the manufacturer (usually wet ingredients followed by dry ingredients and yeast in middle) Use the white bread cycle.
  • Walk away and wait until it's done!

EGGY BREAD



Eggy bread image

The simplest of indulgent breakfast recipes. Serve our eggy bread by itself, with an oozy fruit compote or as part of a traditional fried breakfast

Provided by Esther Clark

Categories     Breakfast, Brunch

Time 10m

Number Of Ingredients 4

2 medium eggs
1 tbsp milk
2 slices white bread or brown bread
1 tbsp butter

Steps:

  • Lightly beat the egg in a shallow bowl along with the milk. Season with salt and black pepper.
  • Dip each slice of bread into the egg mixture, making sure it has soaked up all of the liquid. Heat a frying pan over a medium heat and add the butter. Swirl the butter around the pan and when it's beginning to foam, add the bread and fry on each side for 1 min or until golden brown. Transfer to a plate and serve with crispy bacon or fruit compote.

Nutrition Facts : Calories 376 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.21 milligram of sodium

EGG-IN-A-HOLE WITH ASPARAGUS



Egg-in-a-Hole With Asparagus image

What would you get if you crossed savory Parmesan French toast with egg-in-a-hole and served it beneath a pile of roasted asparagus? An easy, vegetable-focused brunch or light dinner that you can make on a single sheet pan. The key here is to use wide slices of bread large enough to hold two eggs each: Choose slices from the middle of the loaf. (If your bread slices are smaller, just use one egg in each.) Feel free to substitute other quick-roasting vegetables for the asparagus. Broccoli florets, halved cherry tomatoes or brussels sprouts, or sliced mushrooms will all work equally well. And if you want to double the recipe, use two sheet pans, arranging the bread on one and the asparagus on the other.

Provided by Melissa Clark

Categories     breakfast, brunch, vegetables, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, melted and cooled
5 large eggs
1/3 cup whole milk
1/4 cup plus 2 tablespoons grated Parmesan
Salt and freshly ground black pepper
2 wide slices sturdy country white bread, such as sourdough or peasant bread (preferably from the middle of the loaf)
8 ounces asparagus, trimmed
3 scallions, thinly sliced
3 fresh thyme sprigs
1 tablespoon extra-virgin olive oil

Steps:

  • Heat oven to 425 degrees. Grease a rimmed sheet pan with 1 tablespoon melted butter.
  • In a large, shallow dish, whisk together 1 egg, milk, 1/4 cup Parmesan, a large pinch of salt and pepper, and the remaining tablespoon melted butter. Add bread and let soak for about 2 minutes per side. The bread should be soft and soaked through, but not falling apart.
  • Arrange soaked bread on one side of the prepared sheet pan. Pour any remaining soaking mixture from bowl onto the bread slices. Using a cookie cutter or a knife, carefully cut 2 (2 1/2-inch) holes in each slice of soaked bread, making 4 holes in total. Place the cut-out rounds alongside the bread slices on the pan.
  • On the other side of the sheet pan, add the asparagus, half of the scallions (save the rest for garnish), thyme and a large pinch of salt and pepper. Drizzle asparagus with olive oil, tossing well, and spread into an even single layer.
  • Bake until bread is golden on top, 10 minutes. If the asparagus is tender and browned after 10 minutes, use tongs to transfer the stalks to a plate and tent with foil to keep warm. Thick asparagus may need more time, in which case leave it in the pan for the next step.
  • Using a spatula, flip the bread slices and cut-outs. Crack the remaining 4 eggs into the holes (the eggs may overflow a bit, and that is OK). Season eggs lightly with salt and pepper. Sprinkle remaining 2 tablespoons Parmesan on top of eggs and bread.
  • Return pan to the oven and bake until eggs are barely set, about 5 to 7 minutes. The yolks and even some of the whites should jiggle slightly. (Note that the eggs will continue to cook on the sheet pan once out of the oven, so if you like runny yolks, err on the side of early removal.) However, if the egg whites are still translucent, bake for another minute or two.
  • To serve, place egg toasts on plates, top each toast with half the asparagus (discarding the thyme sprigs) and garnish with reserved scallions.

Tips:

  • To achieve the best results, use fresh, high-quality ingredients.
  • Make sure your eggs are at room temperature before starting. This will help them blend more easily and evenly.
  • If you don't have a stand mixer, you can mix the dough by hand. Just be sure to mix it until it is smooth and elastic.
  • Be careful not to overmix the dough, as this can make the bread tough.
  • Let the dough rise in a warm place until it has doubled in size. This will usually take about 1 hour.
  • Bake the bread in a preheated oven. This will help the bread rise evenly and prevent it from becoming too dense.
  • Let the bread cool completely before slicing and serving.

Conclusion:

Egg bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With the right ingredients and a little bit of time, you can create a delicious loaf of egg bread that your family and friends will love.

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