Pillow-y soft, tender and delicate, enriched with both eggs and butter this braided egg bread is so easy to make it will soon become your go-to recipe. Oh, and it’s perfect for french toast or bread pudding!
Before I say something else, yes, that is a ginormous braid. But that didn’t matter much. We all took a piece after another until the entire loaf was gone. In less than a day!! I’m actually surprised it even lasted that long. It’s so soft and delicate!
When I first took it out of the oven, all I wanted was to look at this beautifully braided bread with a shiny crust. It looked so pretty, too pretty to be eaten. I was under the spell of its magical aroma that took over my house. I wish I could find a way to bottle this aroma and let some out from time to time.
This egg bread is very similar with my 6 braid challah but like 10 times easier.
Just like its name suggests, it’s enriched with eggs and unlike challah it also has butter (you can also use shortening like the original recipe) and milk. A couple of tablespoons of sugar are added for a little sweetness and you mix everything until you have a soft, elastic dough.
You let the dough rest until doubled in volume. Don’t know when your dough it’s ready? Test it!
Divide the dough in 3 and make a braid. Of course you can braid it in 4-5 or even 6 if you prefer. This time I kept it simple. 3 seemed fitting.
Place the braid on a baking sheet and let rise again, while your oven is heating.
I did only few adaptations to the original recipe. As I already mentioned I used butter (one of my BFFs) instead of shortening and since I love the bread aroma so much I used less yeast, allowing the dough to develop the flavors in its long resting time.
Scared of baking with yeast? Don’t be! Read my Baking with yeast tips and you can also find a lot more info on Red Star Yeast website.
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Happy Baking,
Roxana
wooowww-the texture of this bread is amazing!
It’s so soft and fluffy indeed! Thanks Kayle
You make the prettiest braids, this is gorgeous!
you’re too kind! Thanks Laura
im new at making bread and I love every minute of it so far. I was wondering if this particular bread recipe would be good for pigs in a blanket dinner, to wrap the sausage or polish dogs in this bread and bake it?
Hi Taelor,
you can use this dough to make pigs in a blanket, just make sure you roll the dough about 1/2 inch thickness.
Happy baking,
Roxana
Looks gorgeous!
Wow it looks yummy! I am a big fan of your food photography too,u r too good. Please can u tell me is there a substitute for bread flour? Thanks.
Great recipe! I made it using all purpose flour because it’s what I had on hand and I did it entirely by hand! (I don’t own a mixer) Haha! And it turned out amazing!!!! Thank you!
Quick, easy, fabulous bread! Thank you!