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Homemade Egg Bread

By: June Mullins

"'People rave about this tender, delicate bread every time I serve it,' conveys Livonia, Missouri's June Mullins."

Rate/Review | Read Reviews (25)

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 32 servings

Ingredients

2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/2 cups warm milk (110 to 115 degrees F)
1/4 cup sugar
1 tablespoon salt
3 eggs, beaten
1/4 cup butter, softened
7 cups all-purpose flour
1 egg yolk
2 tablespoons water
Sesame seeds

Directions

Dissolve yeast in water. Add milk, sugar, salt, eggs, butter and 3-1/2 cups flour; mix well. Stir in enough remaining flour to form a soft dough. On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, 1-1/2 to 2 hours. Punch down. Cover and let rise until almost doubled, about 30 minutes. Divide into six portions. On a floured surface, shape each into a 14-in.-long rope. For each loaf, braid three ropes together on greased baking sheet; pinch ends to seal. Cover and let rise until doubled, about 50 to 60 minutes. Beat egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake at 375 degrees F for 30-35 minutes.