Rich Egg Bread Recipes

HOMEMADE EGG BREAD

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.

A NUMBER ONE EGG BREAD

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.

RICH EGG BREAD

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.

RICH CHALLAH (BRAIDED EGG BREAD)

Steps:

• In bread machine add to bread pan in order suggested by manufacturer, select dough setting, press start.
• After beep, remove risen dough and follow directions on how to shape and bake below.
• In Kitchen-aid stand mixer or like devise mix dry ingredients in bowl and turn on low speed to incorporate.
• Add eggs one at a time, allow to mix in before adding next one, then add oil.
• Turn mixer up to next speed (2 on Kitchen-aid), add milk in a slow stream, knead until soft, smooth, and warm, about 3 to 4 minutes.
• Grease a bowl and place dough in bowl turning to coat.
• Allow to rest and rise until double in size.
• ***Shaping and baking***.
• Punch down and turn out risen dough onto a lightly oiled surface, let rest 5 minutes, punching dough down gets it all excited, it needs to sit and relax.
• Shape dough into a log and cut off 1/3; set aside.
• Cut remaining dough into 3 pieces and roll into 18 inch ropes, start braid from middle and braid to one end, pinch together and tuck under, repeat with other side.
• Cut set aside dough into 3 pieces and roll out to 13-15 inches long, repeat braiding method and place smaller braid on top of larger braid.
• Grease a large 1/2 sheet baking sheet and place finished braid sideways from corner to corner.
• Allow to rise until almost double, mix glaze ingredients and brush loaf gently.
• Bake in preheated 350°F oven for 35-45 minutes, cover loosely with foil 15-20 minutes into baking to avoid over browning.

RICH EGG BREAD

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.

NANA'S EASTER EGG BABIES, RICH EGG BREAD

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.