Brenda Gantt’s egg bread recipe is a beloved classic known for its rich, tender crumb and golden crust. This slightly sweet, buttery bread works wonderfully for sandwiches, French toast, or simply toasted with butter. Its balance of eggs, milk, and yeast creates a soft, airy loaf that’s easy to slice and delicious fresh or toasted.
Ingredients
- 4 cups (480g) all-purpose flour, plus extra for dusting
- 1/4 cup (50g) granulated sugar
- 1 packet (2 1/4 tsp or 7g) active dry yeast
- 1 tsp salt
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 3 large eggs, at room temperature
- 1/4 cup (56g) unsalted butter, softened
- 1 egg yolk (for egg wash)
- 1 tbsp water (for egg wash)
Instructions
- Activate the yeast: In a small bowl, combine the warm milk and sugar. Stir until sugar dissolves. Sprinkle the yeast over the top and let it sit 5-10 minutes until foamy and bubbly, indicating the yeast is active.
- Mix dry ingredients: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the flour and salt.
- Add wet ingredients: Beat the 3 eggs lightly. Add the eggs to the flour mixture, then pour in the yeast-milk mixture.
- Knead the dough: Mix on low speed until the dough starts to come together, then add the softened butter in small pieces. Increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn dough onto a floured surface and knead for about 12 minutes.
- First rise: Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours.
- Shape the loaf: Punch down the risen dough to release air. Turn it out onto a lightly floured surface and shape it into a loaf by rolling or folding into a tight cylinder. Place the shaped dough into a greased 9×5-inch loaf pan.
- Second rise: Cover the pan loosely with plastic wrap or a towel and let the dough rise again until it reaches about 1 inch above the pan’s rim, roughly 45-60 minutes.
- Preheat oven: While the dough is rising, preheat your oven to 350°F (175°C).
- Prepare egg wash and bake: Whisk together the egg yolk and water. Brush the top of the dough gently with the egg wash for a shiny, golden crust. Bake in the preheated oven for 30-35 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and immediately transfer it to a wire rack. Let it cool completely before slicing to ensure a tender crumb.
Tips
- Substitution for milk: You can substitute whole milk with 2% milk or even a non-dairy milk like almond or oat, but the bread may be slightly less rich.
- Butter variations: Unsalted butter is best for control over saltiness, but salted butter works if you reduce added salt slightly.
- Common mistake – dough too sticky: Avoid adding too much flour during kneading; the dough should be tacky but not wet. Over-flouring can lead to a dense loaf.
- Rising environment: If your kitchen is cool, create a warm proofing spot by placing the dough bowl inside an oven with just the light on or near a warm appliance.
Serving Suggestions
Brenda Gantt egg bread is incredibly versatile. Serve slices toasted with butter and jam for breakfast, or use it to make classic sandwiches like ham and cheese or egg salad. Its tender crumb also makes it perfect for French toast or bread pudding. For a savory twist, try topping toasted slices with avocado and a sprinkle of chili flakes.
Variations
To customize this egg bread recipe, consider adding mix-ins like 1/2 cup raisins or dried cranberries for a touch of sweetness. Swirling in a tablespoon of cinnamon and sugar before the second rise creates a cinnamon egg bread variation. For a richer loaf, replace one egg with two yolks. You can also braid the dough before the second rise for a beautiful presentation, or shape it into rolls instead of a loaf for individual servings.
Storage and Reheating
Store the egg bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a sealed freezer bag for up to 3 months. To reheat, toast slices directly from frozen or warm whole or partial loaves in a 300°F (150°C) oven for 10-15 minutes wrapped in foil to prevent drying out. Avoid microwaving as it can make the bread gummy.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. Use about 25% less instant yeast than the amount of active dry yeast called for. Mix it directly with the flour without proofing in milk first.
Why is my egg bread dense instead of fluffy?
Dense egg bread often results from under-kneading, insufficient rising time, or using water that’s too hot or cold, which can kill yeast. Make sure to knead until elastic and allow the dough to double in size during both rises.
Can I make this bread dairy-free?
Yes, substitute the milk with a plant-based milk like almond or soy, and replace butter with a dairy-free margarine or coconut oil. The texture will be slightly different but still delicious.
How do I know when the bread is fully baked?
The bread should be a deep golden brown and sound hollow when tapped on the bottom. An internal temperature of about 190°F (88°C) measured with an instant-read thermometer confirms it’s done.
Is it necessary to use an egg wash?
While optional, the egg wash gives the loaf a shiny, attractive crust and a richer color. You can omit it if you prefer a matte finish or have dietary restrictions.
Can I make this bread in a bread machine?
Yes, this recipe adapts well to bread machines. Add ingredients in the order recommended by your machine’s manufacturer and select the dough or basic white bread cycle. You may want to reduce sugar slightly if your machine tends to brown crusts quickly.
Brenda Gantt’s egg bread is a reliable recipe that balances richness and softness, making it a staple for home bakers who want a versatile, delicious loaf. With a little practice and attention to rising times and kneading, you’ll have a loaf that’s perfect for any occasion.
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