Egg Bread


  • 5 1/2 cups flour
  • 1/2 teaspoon salt
  • 2/3 cup sugar
  • 2 packages dry yeast
  • 1/2 cup margarine
  • 1 cup milk
  • 4 eggs, lightly beaten
  • 1 egg white, beaten for brushing over dough
  • Directions

    Preheat oven to 325°. Combine flour, salt, sugar, and yeast. Melt margarine with milk, heating to 110°. Pour into dry ingredients; mix until well blended. Add eggs and enough of the remaining flour to make soft dough. Turn out onto floured surface and knead gently. Place in a well-greased bowl and set aside to rise until doubled in size. Turn out again and knead gently. Shape into a round loaf. Place on a greased baking sheet and let rise. Brush with egg white. Bake at 325° about 50-55 minutes until brown and tests done in center.
    Here is an egg bread recipe for your recipe page. I have used Egg Beaters, half Splenda and 2% milk and it is still the best sweet bread I have tried. This recipe makes a large, round loaf, I haven?t tried it in loaf pans, why mess with a sure thing. Great as a potluck dinner treat, who thinks of bringing bread?
    Thanks for all the great recipes in the paper.
    Mary Webster, New Cumberland, WV


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