Rich Egg Bread
Rich Egg Bread offers a soft, fluffy texture with a subtly sweet flavor, perfect for breakfast, brunch, or as a snack for family gatherings and special occasions.
Ingredients
Instructions
- Dissolve yeast in warm water in a large bowl.
- Stir in milk, sugar, salt, eggs, margarine, and 3 1/2 cups of flour.
- Beat until smooth.
- Mix in enough remaining flour to make dough easy to handle.
- Turn onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
- Place in a greased bowl and turn greased side up.
- Cover and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
Tips & Substitutions
For an enriched dough like this one, make sure the milk is lukewarm but not too hot, as this can kill the yeast. If you need a substitute for margarine, unsalted butter works well. If the dough is too sticky, gradually add more flour while kneading until it reaches the right consistency. You can also use bread flour for a chewier texture.
Serving Suggestions
Rich Egg Bread is delightful on its own or served with butter and jam. It pairs beautifully with Grit Casserole for a hearty breakfast or brunch. For a sweet treat, serve it alongside Homemade Chocolate-Covered Cherries. This versatile bread can also be used for French toast or sandwiches.
Storage & Reheating
Once the bread has cooled completely, store it in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a plastic bag. To reheat, wrap slices in foil and warm in the oven or toast them for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rich Egg Bread contains roughly 1214 calories, with 31g protein, 208g carbohydrates, and 31g fat. It is an excellent source of protein (62% of the Daily Value), iron (59% of the Daily Value), and dietary fiber (56% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2080mg per serving (90% 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 instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast in this recipe. Use about 2 teaspoons of instant yeast instead of the 2 packets of active dry yeast. There's no need to dissolve it in water; simply mix it with the dry ingredients.
How can I tell if the dough has risen enough?
The dough is ready when it has doubled in size. You can check this by gently pressing your finger into the dough; if the indentation remains, it's ready to be shaped. If it springs back, it needs more time to rise.
What can I do if my bread turns out dense?
If the bread is dense, it may be due to overworking the dough or not allowing it to rise long enough. Ensure you're kneading until smooth and elastic, and allow ample time for rising. Also, check that your yeast is fresh and active.
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).