Recipe by Kevin Ryan
"This makes all other egg breads look weak. I learned the recipe from two older ladies in Hawaii. This makes the best bread pudding and french toast imaginable. Try cutting it in chunks and dipping it in fondue---WOW!"
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2 (.25 ounce) packages
active dry yeast
warm water (110 degrees F/45 degrees C)
eggs, room temperature
4 1/2 cups
Abs fab! Light, oh! so light an egg bread! On the advices of several people, I used half the recipe. I also proofed the yeast and let the dough rise one extra time. Delicious! Feathery! A keeper!
Yuck! After all the time I spent on this bread I was VERY disappointed on the outcome. I followed the recipe exacally, but it didn't taste at all good. My husband didn't care for it either, but my daughter ate it with LOTS of butter. Definatly watch the cooking time-it does NOT take 40 mins. to bake. Considering all the other reviews I coundn't wait to try this bread, but I will not be making this one again--not worth all that time at all.
Delicious recipe. I found it did not take as long to bake as the recipe suggests. Instead of 45 minutes it was done in 35. Also this bread was much larger than expected - It baked to be the width of my oven!
This egg bread was very easy to make. I cut the recipe in half because I wasn't sure if the bread was going to taste good or not...but it was good! My mom thought I got it from a bakery!
The bread came out very big! It makes me wonder how big the bread actually is, if I had followed the recipe without cutting it in half.
I made the dough in the bread machine, then shaped it and baked! I made french toast for Thanksgiving breakfast. The entire family loved it! It was gone before the end of the parade!
Fantastic. I also made this substituting 1/2 whole wheat flour and it was still tender and delicious. A must try!
This turned out great! I had never made bread before, but it was really easy. My boyfriend thought I bought it at the store! Keep an eye on the baking time though, it only took 15 minutes to cook in my oven.
I made this to go with spinach dip and everyone at work loved it. i would recommend doubling the sugar, using just 6 eggs instead of the 3 eggs and 6 yolks, and baking for 20min tops. This is a great recipe that I will be making often.
* Percent Daily Values are based on a 2,000 calorie diet.
A Number One Egg Bread
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 214
** Calories from Fat: 81
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Turn your sponge into bread dough and give it a good kneading.
Your sourdough starter is ready. Now it’s time to make the sponge.