Egg bread

Egg Bread


This homemade braided Egg Bread is made with eggs, milk and butter to give it a rich colour and flavour, as well as a fine crumb.


  • 4 cups (600g) bread flour
  • 2 tsp (7g) active dry yeast
  • 2 tbsp caster sugar
  • 1 tsp salt
  • 60g cold butter, finely diced
  • ½ cup (125ml) cold milk
  • ½ cup (125ml) cold water
  • 2 eggs, lightly beaten, 1 egg for glazing
  • 3 tsp sesame seeds


  1. Place 2 cups of the flour, yeast, sugar and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix at low speed for 30 seconds or until well combined
  2. Add butter, milk and water. Beat at low speed for 1-2 minutes or until butter has been completely incorporated. Remaining at low speed, gradually add beaten eggs a little at a time, mixing well between each addition. Increase speed to medium and beat for 2 minutes. Mixture should now be glossy and sticky
  3. Remove paddle attachment and insert dough hook. Beat on low speed and slowly add remaining flour, ½ cup at a time, until it forms a firm dough
  4. Increase speed and knead for 5 minutes or until it forms a firm, smooth and elastic dough. Test using the windowpane method
  5. Tip dough onto a lightly floured work surface and form into a ball. Place in an oiled bowl. Cover and allow to rise for 1 hour or until doubled in size
  6. Punch down dough and divide into three equal portions. Roll each portion into approx. 35cm ropes. Place onto a greased and lined baking tray. Pinch top of dough strands together and tuck under to seal. Braid the 3 strands, then pinch and tuck end under. Cover with cling film and allow to rise in warm place for 30 minutes
  7. Preheat oven to 200°C/180°C
  8. Brush risen egg bread with remaining beaten egg. Sprinkle with sesame seeds and bake 25-30 minutes until golden brown. Cool on wire rack and serve warm or room temperature