Egg Batter Bread
Egg Batter Bread is a soft, fluffy homemade bread with a rich flavor from eggs and butter, perfect for breakfast or sandwiches, suited for family gatherings and casual meals.
Ingredients
Instructions
- Mix together 1 1/2 cups of flour, sugar, salt, and yeast.
- Add softened butter to the mixture.
- Gradually add very warm water (120° to 130°F) and beat for 2 minutes at medium speed with an electric mixer.
- Add eggs and 1/2 cup of flour, then beat at high speed for 2 minutes.
- Stir in enough remaining flour to make a soft dough.
- Cover and let rise until doubled in size, about 35 minutes.
- Punch down the dough.
- Turn the dough into 2 well-greased loaf pans or a 1 1/2-quart casserole.
- Cover and let rise again for about 40 minutes.
- Bake at 375°F for 35 minutes.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of softened butter. If you don't have active dry yeast, you can substitute with instant yeast, but reduce the amount by about 25%. Make sure your water temperature is accurate, as too hot can kill the yeast. Always sift your flour to avoid lumps in the batter.
Serving Suggestions
Egg Batter Bread is delicious as a standalone dish or served with butter and jam. It also pairs beautifully with Whipped Potatoes With Horseradish for a hearty meal. Consider slicing and toasting it for breakfast or using it for sandwiches. It can complement soups or salads as well.
Storage & Reheating
Store leftover Egg Batter Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw and warm in the oven at 350°F for about 10-15 minutes for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Batter Bread contains roughly 648 calories, with 11g protein, 62g carbohydrates, and 42g fat. It is an excellent source of vitamin C (52% of the Daily Value), dietary fiber (36% of the Daily Value), and protein (22% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 602mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may result in a denser bread. Consider using half whole wheat and half all-purpose flour for a lighter texture while still gaining the nutritional benefits of whole grains.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it could be due to inactive yeast. Make sure your yeast is fresh and that the water temperature was correct. If it still doesn’t rise, try placing the dough in a warmer area or letting it sit longer to encourage fermentation.
How can I add flavors to my Egg Batter Bread?
You can enhance the flavor by adding herbs like rosemary or thyme, or spices such as cinnamon or nutmeg. For a sweeter version, consider mixing in chocolate chips or dried fruit, which can also make it a delightful addition to brunch or dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).