Before we learn how to make egg bread recipes, let us determine just what it is. All through my childhood, I thought “egg bread” was what Mom made us sometimes for breakfast. What I now know as French toast is what Mom made for us calling it egg bread. The difference was that we never ate it drenched in syrup; simply plain.
A recipe similar to Mom’s dish is called “hootsla” egg bread. I am placing the recipe for you to try. Instead of whole sliced bread like Mom used, it has bread cubes. Also, the egg milk mixture is poured over the bread in a skillet instead of dipping the slices. This recipe seems to be traced back to the Pennsylvania Dutch. This makes sense to me that Mom would cook something very similar. Our family came to this country from Germany through Pennsylvania in the early seventeen hundreds.
As I was learning how to make egg bread recipes (and sorting out the topic), I found many other very different recipes called “egg bread”. Most of these originated in different countries of the world. Many of these unique breads are vital in the celebration of Easter and other holidays in these countries. At Easter time, some of these “so called” egg bread recipes are made beautiful by baking colorful eggs in the shell on top of the loaves.
As you can see, when learning how to make egg bread recipes it could cover a wide range of recipes. The first criteria for egg bread, of course is to contain “eggs” in the recipe. Eggs add to achieving a delicious rich flavor in breads and moist texture. Another objective to adding eggs is to attain a “pretty” yellow tint caused by the egg yolks. This is so desired that many recipes, especially Challah breads include in the ingredients saffron or yellow food coloring. Saffron will also tint the dough but gives the bread additional flavor.
It is not unusual for quick breads, not made with yeast, to contain eggs; some as many as four. For this reason, when baking bread I refer to “egg bread” as ones only made with yeast. The number of eggs included in the recipe also determines if I would consider the recipe to be egg bread. Since learning how to make egg bread recipes, I have found many recipes called “egg bread”. One contains 6 eggs in the recipe, but also contains over twenty cups of flour and makes about 6 loaves. I do not consider this deserving of the name.
When learning how to make egg bread recipes, you will discover many different shapes. I love the results of the beautiful braided Challah bread recipes. Some are shaped in rounds and many baked in loaf pans. Bagels can also be egg breads such as the delicious recipe below. The shape really doesn’t matter as much as the taste so test out different recipes.
Learn how to make egg bread recipes similar to what Mom made for breakfast.
Melt butter in a large skillet over low heat; add bread cubes and toss until lightly browned.
Combine and mix together beaten eggs, milk, salt and pepper; pour over bread cubes in skillet.
Cook over medium heat until mixture is set and browned on bottom; serve immediately.
Learn how to make egg bread recipes “braided for beauty”.
Combine yeast, 1 ½ cups flour, salt and sugar in mixing bowl; pour in water and beat until smooth.
Beat in oil, eggs and saffron; add enough flour to make a soft dough.
Turn out onto floured surface, knead until smooth and elastic.
Place dough in a clean greased bowl and grease top with soft butter.
Cover bowl with clean towel; let rise in warm place until doubled about 1 ½ hours.
Punch dough down and turn out onto lightly floured surface.
Knead dough lightly and divide in 4 equal parts; roll EACH part into a rope 20 inches long.
Place 4 ropes on lightly greased baking sheet.
Dip finger in water and wet slightly between ropes at ONE end; pinch ropes together.
Braid as follows:
Pick right rope up, bring over top of rope 2, under rope 3, lay over top of rope 4.
Again pick up rope on right and follow in the same pattern.
When braid is complete, cut enough dough across bottom to make about ¾ cup of dough; TUCK end under and pinch together.
Divide the extra dough into 3 parts; roll each into a rope about 12 to 14 inches long.
Braid these three ropes together; place centered on top of larger braid.
Cover and let rise until doubled; PREHEAT OVEN TO 375F DEGREES.
Brush loaf with yolk and milk mixture; sprinkle with poppy seeds.
Bake about 35 minutes or until loaf sounds hollow when thumped with finger.
Learn how to make egg bread recipes baked in loaf pans.
Sprinkle yeast over warm water; let stand 5 minutes to dissolve.
In a large bowl measure 4 cups flour, sugar, salt, oil and eggs.
Add yeast mixture and beat until smooth; stir in enough flour to make a soft dough.
Turn out onto a floured surface and knead until smooth and elastic.
Place in greased bowl; cover and let rise in warm place about 30 minutes until doubled.
Punch dough down and knead lightly; divide dough in half, shape in loaves and place in greased loaf pans.
Let rise in warm place about 40 minutes; PREHEAT OVEN TO 375F degrees.
Beat together 1 egg yolk and 1 tablespoon milk; brush loaves and sprinkle with sesame seeds.
Bake about 30 to 35 minutes until browned and loaf sounds hollow when tapped.
Learn how to make egg bread recipes with cheese added adding to flavor and texture.
Combine 2 cups flour, yeast, sugar and salt in a large mixing bowl.
Stir in eggs, yogurt, 1 ½ cups of cheese and water; beat until smooth with electric mixer.
Stir in enough flour to make a soft dough; turn out onto floured surface.
Knead until smooth and elastic adding as much of the remaining flour as needed.
Place in an oiled bowl turning to coat all sides; cover and let rise in warm place about 1 hour to double.
Punch dough down and divide in half; shape into loaves and place in greased loaf pans.
Cover and let rise until double in bulk about 30 minutes; PREHEAT OVEN TO 375F degrees.
Brush loaves with egg milk mixture; sprinkle with remaining cheese.
Bake for 30 minutes until done; makes 2 loaves.
Cardamom adds wonderful flavor if you are learning how to make egg bread recipes.
In a small bowl sprinkle yeast over 1 CUP of the milk; stir until dissolved and set aside.
In another bowl combine and blend well 1 cup sugar, salt, eggs, remaining 1 Cup milk and butter.
Place 7 CUPS of the flour and cardamom in a large bowl; make a well in the center.
Add dissolved yeast, egg mixture, raisins and nuts; mix well.
Turn mixture out onto a floured surface; knead dough 5 to6 minutes adding remaining flour if needed.
Place dough in a greased bowl turning to coat all sides; cover and place in warm place to double in bulk.
Punch dough down; shape in 2 round loaves and place in 2 buttered round pans (10 inch).
Cover and let rise again in warm place until doubled in bulk.
PREHEAT OVEN to 375F degrees.
Bake 15 minutes; beat egg whites with a fork.
Remove bread from oven; brush with beaten egg whites and sprinkle with 3 to 4 tablespoons of sugar.
Return bread to the oven; REDUCE HEAT to 325F degrees.
Bake additional 35 to 40 minutes until done.
Learn how to make egg bread recipes by trying these delicious egg bagels. They have a wonderful rich flavor.
To make potato water cook 1 large potato in 2 ½ cups of water until tender; drain reserving 2 cups of liquid.
In a large bowl combine 3 cups of the flour, 1 tablespoon sugar, salt, oil, eggs and onion flakes.
Add warm potato water to the bowl; stir to blend well.
Add enough flour to make a soft dough; turn dough out onto floured surface.
Knead dough until smooth and elastic adding more flour if needed; place dough in greased bowl.
Cover bowl and let rise in warm place until doubled in bulk about 30 minutes.
Punch dough down and divide in half; roll each part to 10 inch rope.
Cut each rope into 12 pieces; roll each piece to 10 inch rope.
Moisten ends of ropes, connect and pinch together forming a circle (Or bagel).
Place bagels on tray and let rise about 30 minutes.
PREHEAT OVEN TO 425F degrees.
Combine 4 quarts water and ¼ cup sugar and bring to a boil.
Drop bagels in boiling water (WITHOUT CROWDING); Cook about 3 minutes on each side.
Place cooked bagels on greased baking sheets; mix together 1 yolk and 1 tablespoon water and brush bagels.
Bake 20 to 25 minutes until golden.
Learn how to make egg bread recipes with lots of eggs.
Place 1 cup of flour in mixing bowl; make well in center.
Place yeast and 3 tablespoons warm milk in well.
Quickly mix together pulling flour into mixture; add more of the milk if needed to soften dough.
Cover and let “sponge” mixture rise in warm place for 1 hour.
Place 3 ½ cups of remaining flour on work surface; make well in center.
Add to the well egg yolks, 2 EGGS and salt; mix well.
Heat any remaining milk with butter until butter melts.
Gradually incorporate butter mixture into flour and egg mixture; mix well.
Add yeast sponge to dough and thoroughly knead together about 10 minutes adding remaining flour if needed.
Shape dough into a loaf about 16 inches long; place on greased baking sheet.
Let loaf rise about 1 ½ hours until doubled in bulk; PREHEAT OVEN to 350F degrees.
Brush top of loaf with remaining beaten egg; with sharp knife make several deep long cuts curing to sides in top of loaf.
Bake for 1 hour or until it sounds hollow when tapped with fingers near bottom.