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A Number-One Egg Bread

This egg bread recipe comes from two older ladies in Hawaii, and it makes all other egg bread look weak. It's amazing when used for bread pudding and French toast, and try cutting it into chunks for fondue — wow!
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 3 hours 25 minutes
Course lunch/dinner
Cuisine American
Servings 18 people
Calories 386.7 kcal

Equipment

  • 1 Large Mixing Bowl For yeast activation and dough mixing.
  • 1 Baking Sheet Greased for baking the loaf.
  • 1 Whisk For preparing the egg wash.
  • 1 Wire Cooling Rack For cooling the baked bread.
  • 1 Kitchen towel Dampened, for covering the dough during rising.

Ingredients
  

Main

  • 2 .25 ounce packages active dry yeast
  • ⅔ cup warm water 110 degrees F/45 degrees C
  • 6 large egg yolks
  • 4 large eggs at room temperature, divided
  • ½ cup vegetable oil
  • ¼ cup white sugar
  • 1 teaspoon salt
  • 4 ½ cups all-purpose flour divided
  • 1 pinch salt

Instructions
 

  • Gather all ingredients. Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Stir in egg yolks, 3 whole eggs, oil, sugar, and salt. Mix in 3 ½ cups of flour to make a sticky dough. Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Turn dough out onto a lightly floured surface. Knead with remaining 1 cup flour until smooth and elastic, about 7 minutes. Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Transfer dough to a well-oiled bowl and turn until entire surface is coated with oil. Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Cover dough with a damp cloth and let rise in a warm place until doubled in volume, about 1 ½ hours. Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Punch down the dough and divide into thirds. Roll each piece of dough into a 12-inch long rope. Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Braid the three strands together and seal the ends. Braid the three strands together and seal the ends.
  • Transfer dough to a greased cookie sheet. Whisk remaining egg with a pinch of salt; brush on top and sides of bread. Set egg wash aside. Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Let dough rise until doubled in volume, about 45 minutes. Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Preheat the oven to 375 degrees F (190 degrees C). Brush bread again with egg wash. Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Bake bread in the preheated oven until golden, about 40 minutes. Cool on a wire rack. Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco

Notes

Crucially, ensure warm water for yeast is precisely 110°F (45°C) to prevent killing or slowing activation. Thorough kneading develops gluten for a light, elastic crumb. A warm, draft-free environment is key for consistent rising. The double egg wash creates a beautifully golden, shiny crust. This versatile bread is exceptional for French toast, bread pudding, or even savory fondue chunks, showcasing its rich texture and flavor.