A Number One Egg Bread Recipes
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
EGG BREAD MAGIC
I got this recipe from my mother in law. I've been looking for a light white bread that's soft and fluff, but still firm enough to make a sandwich with. This recipe is perfect for that. Put a little butter or jam on a slice of this while it's still warm and you'll never use a different bread recipe again! Makes a 1.5 pound loaf
Provided by KeyLimePi
Categories Breads
Time 3h10m
Yield 1 1/2 pound loaf
Number Of Ingredients 7
Steps:
- Place all ingredients into bread machine in order as recommended by the manufacturer.
- Bake on the basic bread setting.
- Note: I usually pour the sugar and salt in with the liquids and slosh them around to dissolve a little bit before adding the flour.
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