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Homemade Egg Bread Recipe — 94 Comments

  1. 5 stars
    Thank you awesome recipe! My husband loves it even though I screwed it up unfortunately.
    First, I chose the light crust because from past experience the darker settings make the crust too crunchy. Second mistake was choosing the 2.5 loaf instead of your 2lb as listed(bread maker has 3bs limit)The bread rose so much it touched the lid. When the baking process was done the top still felt soggy. I was dreading it! However, let it rest in the pan for a few minutes. Will definitely try this recipe again but will select the 2 pound loaf and medium darkness as noted in your recipe. Will let you know how the next loaf turns out. Will try again next weekend! Thanks again.

  2. I just made this yesterday. It makes a beautiful loaf and is delicious. It also makes lovely toast. I am a widow and dont use bread very quickly so what I do is slice it on my slicer and package it in 3 or 4 slices, wrap it in plastic wrap and freeze it. It always freezes wonderfully and I always have fresh bread. thank you for the recipe

  3. 5 stars
    I made a couple of small adjustments to this recipe to suit my own preferences and was pleased with the loaf it produced.
    I brought the eggs and milk to room temperature. I also weighed the flour to assure the correct amount. Four cups of bread flour should weight 480 grams. I also added an additional tbsp of sugar and subbed softened butter for the olive oil.
    The resulting loaf had a nice flavor and texture.

  4. followed the instructions but there didnt seem to be enough liquid. when the kneading cycle ended the dough was dry and in crumbles, had to take it out and add water and milk and knead it further by hand. Will retry with whole milk next time, hope this loaf rises well

    • I’m so sorry the recipe didn’t work out for you. It’s really important to check on the dough after the machine starts kneading the dough. Check on the dough after five or ten minutes of kneading.  Just pop the top of the bread machine and see how the dough is doing.  It should be a smooth, round ball. If it’s not, add liquid or flour as needed.

  5. This is a really great recipe. I’ve made it 4 times and my family loves this. We’re usually a whole wheat family but sometimes we like a white loaf just to switch it up. This has a good firm crumb and makes really nice toast and sandwiches. 10/10 will make again!

  6. The egg recipe sounds great. I having been using the recipe that I adjust the amount of yeast do to living at higher elevation. I would like to use this recipe but need to know what adjustments I need to make. I’m at 4600 feet elevation.

    Thanks
    Howard

  7. 5 stars
    We have make this bread a lot! Great easy recipe. I use regular flour only, and butter instead of the oil. Also, have added garlic powder at the “add” part of the program – great fresh with spaghetti. Problem is keeping it around any length of time! Thanks for a great recipe.

  8. This is a very nice bread. I took a chance and used buttermilk. It was lovely and I will certainly make it again. I have seen recipes that I have wanted to make but the most obvious thing to know is missing. The loaf size !! I was pleased to see that it is clearly indicated for this one 🙂

    • I was just going to ask about using buttermilk! I don’t keep milk around, only unsweetened vanilla almond milk, and fat free half and half. But every now and then I buy buttermilk for baking, and of course there is always some leftover. And I hate to throw out good buttermilk.

  9. I’m going to make this today, but was wondering two things – 1st you didn’t mention that the milk needed to be at a certain temperature – 2nd can you use butter instead of olive oil?

    • Great questions!

      My bread machine has a preheat cycle so I don’t heat the milk. However, if your machine doesn’t preheat the ingredients then you’ll want to make sure the milk is at least at room temperature.

      Using butter instead of olive oil should be fine.

  10. Hi, I’m new to this site so I might have missed the answer but what type of milk should I use. 1%, 2%…. and can I use milk powder instead. If I can use milk powder, how much should I use. Thanks, I’m excited to try the recipe, hopefully today.

      • I just made this today and used 2 tablespoons butter instead of olive oil. I set my machine on dough and then put it into a buttered & floured bread pan, set the oven to 350 and baked for 28 minutes. I let it cool and had to slice a piece off and it turned out perfect…..

    • I’ve made this recipe many times and I LOVE it! I always take it out of the machine and raise and bake in a loaf pan and it turns out great every time. Let it rise in the pan for 20-25 minutes or until the dough is one inch above the top of the bread pan. Then bake at 350 for 19-22 minutes. Each oven is different so you may need to experiment.

  11. I just took a loaf out of my machine. I hadn’t used it in many years as it was in storage. Of course I was afraid it wasn’t working right so I did some adjustments on the machine taking the dough out and returning it to the machine. I kept my hands off until it was finished. Oh my…other than being a little lip sided due to my adjustments it is perfect. Tastes wonderful. This will be my go to from now on.

      • Hi I’m very new at this bread machine making bread. I have madev3 loafs. I have a Wolfgang Puck machine. The 1st 2 loafs were awful in his recipes…yuck! White bread and cinnamon raisin. The crustvwas so hard you needed a hammer to chisel it!! Then I found your egg bread….omg it is wonderful the texture the taste was perfect!! However the crust again was so hard!! How do you avoid that or can you?? Thanks

  12. Can you use a yeast roll recipe with eggs in it, in the bread machine? Dose the egg bread taste similar to yeast rolls? I like the taste of the rolls but would prefer the bread machine to do the cooking.

    • Interesting question. There are a LOT of recipes for yeast rolls so I’m not sure how to answer that. Some yeast roll recipes can be made into bread and some can’t. If a roll is really soft and yeast-y, that same recipe might not be good for making bread. Take a look at the apricot bread recipe and see what you think. It has a cake-like texture that you might enjoy.

  13. OMG This recipe is amazing. I use my machine to mix and rise then punch back down and then I make hogie size loaves. Amazing thanks. Making dinner rolls on turkey day! Took the place of my recipe I have used for years.

  14. Thanks for the best egg bread Breadman loaf I’ve made in years! I needed to add quite a bit of flour while it was kneading, but I believe that was because I used the extra large eggs we had on hand. Next time I’ll reduce the amount of water/milk. I think I’d enjoy this bread even more if it had a HEAVY yeast flavor. Is there a way to introduce that flavor/smell to the bread? I used Fleishmann’s ACTIVE DRY yeast. Also, if I want to try a 1-pounder for a shorter loaf, will halving it while keeping the ingredient proportions as they are work?

  15. I added butter, just 2 tbsp and a liiiiiiiiittle extra flour because it was wet through the first cycle. I hope it turns out lol. This virus has made me start experimenting with my machine. I’m gaining weight. Send help. Or home made jam for my bread, whatever. Lol

  16. I just found this post and am grateful for all the information provided.
    My grandson has an egg allergy and, once cleared by a baked agh challenge, he has to have baked egg products everyday for 6 months.
    This recipient sounds perfect but I would need to add an extra egg to make it work for him. Do you think an extra egg would throw off the whole mixture?
    I’d appreciate any advice you could recommend.
    PS – I cannot get commercial egg bread because he cannot have anything with an egg wash.

    • I’m so glad the recipe is helpful!

      You should be able to add an extra egg, but you’ll need to experiment a little bit. Eggs are mostly water so you’ll need to slightly decrease the liquid in the recipe or slightly increase the flour. I’d start by adding your extra egg and then decreasing the liquid by a tablespoon. Be sure to take a quick look at the dough after it’s kneaded for a few minutes to see how the dough looks. Check out this article if it doesn’t look right.

  17. OK, Diva, so I made this bread, question, when are you going to post a recipe that doesn’t make me want to eat the whole loaf in one sitting? This is some fantastic bread. Thank you so much for such good eats.
    John C.

  18. This is plain wonderful, but please please develop a variation for challah (Jewish egg bread), which cannot have milk and should have honey. Thank you.

  19. I am allergic to eggs and want to use my bread machine. Is there a substitute for eggs for people who are allergic to eggs.

  20. Another question: I can’t make sourdough bread!! We were in Montana last week and one of the chefs out there gave me a starter that they have been using for 9 years! When I got home last night I tried it. But I felt like I was improvising on everything. Their only directions were how to feed it. The Zo book is very confusing because you use the started that you’ve made in the Zo. The recipe I tried last night I just got off the web and it called for 1 cup of starter. It turned out just OK. What do you suggest for a great Sourdough bread? Can I use the starter they gave me? Would love to make a lovely loaf like theirs. Thank You.

    • I’d love to make sourdough bread in the bread machine too, but I just don’t think it’s a good idea. Why? In the past sourdough was used as a leavening agent like we use yeast today. Different batches of sourdough will provide different amounts of rise. So I just haven’t used it in my recipes because it might turn out differently for someone else.

  21. My brother and I both are bread making NUTS! We have tried so many different recipes with most successes but a number of failures. The one I wanted the most was egg bread. I made a loaf while he was visiting and it turned out INCREDIBLE. He went home and used the same recipe and it flopped. So I tried it over and over with failures each time. The recipe came from a different bread machine book. So I am going to try yours today, but I have one question: what size eggs do you use and are they straight from the refrigerator? My loaf will go in my Zo just as soon as I hear back from you. Thanks for all the great recipes you post.

    • I use large eggs. My Zo, and hopefully yours too, has a preheat cycle. So just take them out of the refrigerator and gently beat them before you add them to the pan.

      Let me know how it goes!

  22. I followed the directions except that I used white wheat flour instead. Would that have made a difference? I had to add about 2 Tablespoons of milk to the dough because it didn’t ball up as it should have. The bread looked great, but crumbled and tasted like cornmeal.
    I may try again & use bread flour instead…we love a good sandwich bread so I was really disappointed with how it turned out.

    • I love it when people experiment with the recipes. However, switching out bread flour for whole wheat flour isn’t a change that I recommend. As you discovered, it throws everything off. 🙁 You might try substituting part of the flour and seeing how that turns out. You also might want to add some vital wheat gluten.

  23. Great tasting bread! I liked it with olive oil, but found that I like it even better using butter instead. In my Oster 2lb machine this recipe produces a loaf about 6 to 7 inches high – too tall for a normal sandwich and too small when cut in half.. So – I tried making 1lb loaves. They come out just the right size for sandwiches and fit the toaster perfectly. I remove the paddle at the end of the last rise cycle, and stop the baking about 5-7 minutes early to keep the crust from getting too thick.

    Many thanks for this and great recipes on you site!

  24. Hi thanks for the recipe your pound cake is wonderful I added some cinnamon and used cooks margerine, I live in Africa so can only use what we can get. What a treat

  25. I am so glad i finally found a recipe that worked for me. I was fed up trying to make bread with the recepie that came with my breadmakers user manual. Your recipe is the only thing that worked for me. Thank you.

  26. OH…..again, I hope this does not go against “bread etiquette” (again) but I use just regular yeast in all my breads…..I pick up the BIG BLOCKS at Sam’s Club and keep it in a lock n’ lock in either the fridge or freezer and have never had any “issues”. Again, I hope this helps someone.

  27. I just found this website and WOWZER! THANK YOU! I made this bread yesterday and it’s fabulous and looked exactly like your picture. I am going to explore the other recipes as well. I have the West Bend machine that makes a full size loaf and I pray it NEVER dies.
    I don’t know if anyone suggested this to “DANI” about keeping bread fresh or not but I purchase the 2 gallon zippy bags and after my bread cools I keep it in the fridge in a good bag…..hopefully that does not go against “bread etiquette”? BUT….due to the fact homemade bread has no preserves some sort of either fridge or freezer needs to be involved unless you have a family……I am only 1 individual so I find keeping my loaf if the refrigerator works great and as it gets older it’s either chicken feed or french toast.
    (yes, FRESH eggs for my bread! I have a fridge FULL of ’em!) 🙂

    • GW, thanks for your comments! I don’t pay much attention to “bread etiquette”. I focus more on what works and what tastes good. 🙂 Good idea about putting the bread in the refrigerator. We slice ours up as soon as it’s cooled. Then we put it in the freezer. It works fine for us.

  28. Hi – Can you please tell me how long this bread stays fresh? The breads I have made on my machine are not that soft on day 2…?

    • Hi Dani, You know, I’m not sure how long the bread will stay fresh. The reason is that I slice and freeze my bread the day I bake it. Then I just thaw or toast it as needed. The whole not staying fresh issue is kind of a mixed blessing. It’s a bummer that the bread doesn’t taste the same on day 2 or 3. But the reason that it doesn’t keep as well is because there aren’t a bunch of preservatives in it.

  29. This recipe is AMAZING!!! I’ve been working with the manual recipes and having some luck but not really what I was looking for. Tried this, also happens we have our own chickens so eggs are easy to come by. It worked the first time out and looks just like the lovely loaf in the picture.

    • Candace, I’m so glad you liked the bread. It really is a winner, isn’t it? And that’s just with eggs from the store. Farm fresh eggs with this recipe have got to be fantastic.

  30. Thank you so much for this recipe. I made a few days ago and it came out absolutely perfect! Flavor, texture and appearance! Now I’m looking for a cinnamon raisin recipe on your site. Thanks again!!

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