Egg Bread


  • 4½ cups all-purpose flour
  • ¼ ounce active dry yeast
  • 1 teaspoon salt
  • ¼ cup granulated sugar
  • ½ cup vegetable oil
  • 4 eggs
  • 6 egg yolks
  • 2/3 cup warm water


Dissolve yeast and water in large bowl. Add yolks, three eggs, sugar, oil, and salt. Stir in only 3½ cups of flour.

Turn dough out on a lightly floured surface. Knead while adding the remaining dough until smooth (about 7 minutes).

Transfer dough to well-oiled bowl and turn to get oil all over the dough. Cover with a damp cloth and place in a warm spot until it is twice it's original size (about 1½ hours).

Punch down dough and divide into three equal pieces. Roll each piece into a rope 12 inches long. Braid the pieces together and seal the ends.

Place on greased cookie sheet.

In separate bowl, beat one egg with a pinch of salt. Brush this onto the bread. Let rise until twice its original size (45 minutes).

Preheat oven to 375° F and brush bread again. Bake 40 minutes or until golden.

Cool on rack.

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