The Enormous Egg Bread

By David TisueBaking, Breads, Sandwiches
up close egg bread

I have an enormous egg bread problem

egg bread seeds upclose

I just can’t seem to make a small loaf of egg bread! Every time I bake this bread, the loaves seem to come out enormous. I guess that would be considered a magic touch with bread, but I have to watch how big the loaves get as they can go over the edges of the pan. Every time I would bring in this bread to work it would get devoured very quickly and someone would always complain they missed out. This enormous egg bread definitely counts as one of the biggest loaves I make. I could, and you most certainly can, divide into smaller portions. However if you want something that gets a wow from your family than try this bread as it is.

slanted egg bread picture

My enormous egg bread is great for sandwiches or some of the best French toast you will ever make. Though I admit my favorite way to eat this is just lightly toasted with some more butter and jam or honey. I add a little ground coriander to my egg dough to give it a more complex flavor; you can leave it out but, it’s subtle and I think a delicious addition. Coriander is often used in savory dishes but, it works great in sweet dishes too and I’ve been using it for years in a Moroccan sweet bread. It’s a flavor many people don’t recognize and it will get that reaction of “oh! What is that flavor!” I also use this dough for my sticky cinnamon rolls. (more on that on a later post!)

egg bread with wine and cheese

I know the directions are a bit long here. I tried to explain out how all the little tricks I use to make this dough flavorful and very happy this dough becomes. This bread is great for beginners as in reality it is easy, the dough is fairly forgiving in how you treat it, and the bread is so good. Let me know in the comments below if you have any questions I’ve been making this bread for a very long time and is one of my favorites. I’m excited to share it with you.

overhead egg bread sandwich

baked egg bread
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Egg Bread

Moist, tender, egg bread perfect for sandwiches, french toast, ar just jam! The dough is perfect for cinnamon rolls.

Ingredients
Sponge
  • 2 cups buttermilk
  • 1/2 cup honey
  • 1 tablespoon instant dry yeast
  • 2 cups bread flour
Main Dough
  • 16 tablespoons unsalted butter 2 sticks, at room temperature
  • 6 large eggs at room temperature
  • 1/2 teaspoon ground coriander my secret ingredient
  • 5-6 cups bread flour
  • 1 tablespoon salt
Finishing
  • 1 egg
  • 2-4 tablespoons poppy seeds
Instructions

  1. Heat the buttermilk to 105° to 115° 

  2. In a large bowl of a mixer, whisk by hand together the honey and the warm buttermilk. 

  3. To the buttermilk mixture whisk 2 cups of the bread flour. Whisk for 100 beats to aerate the dough.

  4. Cover the bowl with plastic wrap and let sit in a warm place for 30 to 40 minutes, until the sponge is bubbly and has expanded more than twice it’s size. It will look like it has fallen. It can be held like this for several hours if you need to stop at this point I frequently let it sit for 2 hours. 

    egg dough sponge

  5. To the sponge add the eggs, butter, and 5 cups of the flour. Knead in a mixer for 6 minutes adding additional flour if needed to make a soft but smooth dough. The dough should still pool in the bottom of the bowl. 

    eggs and butter in sponge

  6. Cover and let rest for 20 minutes. 

  7. Add the salt and knead an additional 8 to 10 minutes. The resting helps the liquid absorb into the dough and develops flavor. You may need to add a little flour if it doesn’t look like it will ball up. But, be careful not to add too much, you want a smooth but soft dough. 

  8. Turn out onto a lightly floured surface and knead a few times to make a ball. 

    ball of egg bread dough

  9. Clean out the bowl and lightly oil it.

  10. Place the ball of dough into the oiled bowl and flip it over to coat the top surface in oil.

  11. Cover and let rise till more than double, about 45 minutes to 1 hour. (it may take longer if your kitchen is on the colder side)

  12. Prepare a cookie sheet by lining it with Silpat or parchment. You may grease or spray the pan instead.

  13. Divide the dough into thirds. Roll each portion into a long log. Pinch together all three logs on one end and braid tightly, pinching the finished end. it doesn't have to be perfect, you just want to have three logs of the same size. You may divide the dough in half for two loaves either braided or in greased loaf pans. The cooking times will be a bit shorter.

    egg dough in logs

  14. Brush the braid with the beaten egg and set aside to rise, 35-55 minutes.untill nearly doubled.

    braided egg dough

  15. Preheat the oven to 350°. (optional : Place a large pan on the bottom shelf of the oven to use for steam.) Place a rack in the middle position of the oven to bake the bread. 

    braided dough ready for pan

  16. Brush the braided loaf again with the beaten egg and sprinkle generously with the poppy seeds.

    seeded egg dough

  17. Place the loaf into the preheated oven on the middle shelf, and quickly spray the oven walls with water, or toss a ½ cup of cold water onto the hot pan on the bottom shelf. 

  18. Shut the oven door and let bake for 5 minutes, repeat the spraying or throwing the ½ cup of water onto the lower pan.

  19. Again shut the oven door and let bake for 5 more minutes, repeat the water. Let the loaf bake for 25 minutes with out opening the door. 

  20. After 25 minutes check the baked loaf it should be golden brown and sound slightly hollow when tapped. You may rotate the bread and cook for an additional 5 to 10 minutes if needed. 

    over head egg bread baked

  21. Carefully transfer the finished loaf to a rack to cool completely.

overhead differences view egg bread