Egg Bread

Prep: 20 minutes, plus proving time

Cook: 25 minutes

Makes: 1 loaf

Serves: 8

Difficulty:

Cuisine:

Saved:

European

138

Recipe by: Australian Eggs

This homemade braided Egg Bread is made with eggs, milk and butter to give it a rich colour and flavour, as well as a fine crumb. Enjoy homemade egg bread with either sweet or savoury spreads, or serve it as a side with a meal.

Credit: Whisk Media Group

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Egg Bread

Ingredients:

4 cups (600g) bread flour

2 tsp (7g) active dry yeast

2 tbsp caster sugar

1 tsp salt

60g cold butter, finely diced

½ cup (125ml) cold milk

½ cup (125ml) cold water

2 eggs, lightly beaten, 1 egg for glazing

3 tsp sesame seeds

Method:

Place 2 cups of the flour, yeast, sugar and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix at low speed for 30 seconds or until well combined
Add butter, milk and water. Beat at low speed for 1-2 minutes or until butter has been completely incorporated. Remaining at low speed, gradually add beaten eggs a little at a time, mixing well between each addition. Increase speed to medium and beat for 2 minutes. Mixture should now be glossy and sticky
Remove paddle attachment and insert dough hook. Beat on low speed and slowly add remaining flour, ½ cup at a time, until it forms a firm dough
Increase speed and knead for 5 minutes or until it forms a firm, smooth and elastic dough. Test using the windowpane method (see tips)
Tip dough onto a lightly floured work surface and form into a ball. Place in an oiled bowl. Cover and allow to rise for 1 hour or until doubled in size
Punch down dough and divide into three equal portions. Roll each portion into approx. 35cm ropes. Place onto a greased and lined baking tray. Pinch top of dough strands together and tuck under to seal. Braid the 3 strands, then pinch and tuck end under. Cover with cling film and allow to rise in warm place for 30 minutes
Preheat oven to 200°C/180°C (fan-forced)
Brush risen egg bread with remaining beaten egg. Sprinkle with sesame seeds and bake 25-30 minutes until golden brown. Cool on wire rack and serve warm or room temperature

Tips & Hints:

Windowpane test: After 5 minutes kneading, check the dough is elastic enough with this test. Cut off a small ball of dough and flatten between both your thumbs and first two fingers. Gently spread the dough apart. If kneaded enough, the dough will stretch easily into a thin membrane that you can see through without tearing or breaking.
Bread flour contains a higher percentage of the protein gluten which is ideal for making breads. This is readily available in the supermarket baking aisle. Alternatively, use plain flour.
Dough can be made a day ahead. Follow recipe up to step 5. Refrigerate overnight. Bring to room temperature and continue from step 6.
Flour moisture levels can vary, if dough is too dry, add a tablespoon at a time of water or milk until it reaches the correct consistency. If too sticky, add a tablespoon of flour and knead until dough firms up.
Roll dough ropes to fit the size of your largest baking tray.
Proved dough is ready when indentation remains after lightly touching.
Wrap bread well and refrigerate for up to 3 days. Warm in low oven or toaster.
Freeze bread for up to one month. Defrost in the refrigerator overnight.