There are many variations on egg bread. Some cultures like the Greeks incorporate whole eggs in the shell into the loaf at Easter, while some Eastern European traditions embedded one egg in the loaf at New Year’s. The person who got the egg was considered a guest of honor and would have good luck for the rest of the year. This recipe is a bit simpler with cracked eggs added as an ingredient in various forms from yolks only to yolks and whites, and an egg yolk glaze to finish the loaf. This recipe is going to go through the dough cycle in the bread machine and then we’ll finish the loaf in the oven. We’re also going to do a basic double braid, but nothing as complicated as the multiple braids of a Challah bread.
Add the ingredients to the bread pan in the order indicated and select the dough setting.
When the dough cycle Is complete place the dough onto a baking sheet and let rise for 30 to 45 minutes.
Divide the dough in half and roll by hand on a flowered counter top to create two long logs of dough about 12 to 16 inches long.
Fold the dough logs over each other in a simple braid and let rise another 20 minutes on a buttered baking sheet.
Preheat oven to 375º F./ 190º C. Glaze the braided loaf with the egg wash of 1 egg whisked into 1 tablespoon of water and bake for 25 to 35 minutes until golden brown.
Let rest on a cooling rack for 10 minutes, slice and serve.
Egg breads are associated with a wide assortment of holidays across religions and cultures. It’s a dramatic presentation and can make an everyday meal feel special. If you’ve never tried a hearty additional ingredient for your regular bread recipes, give one of these try. It could become a part of your regular bread baking routine.