Butter and Egg Bread

Butter egg bread

The Spruce

  • Total: 3 hrs 20 mins
  • Prep: 2 hrs 30 mins
  • Cook: 50 mins
  • Servings: 18 to 20 servings
Nutritional Guidelines (per serving)
168 Calories
15g Fat
6g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 18 to 20
Amount per serving
Calories 168
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 42%
Cholesterol 101mg 34%
Sodium 100mg 4%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 2%
Protein 3g
Calcium 28mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This rich bread is a special loaf that should only be made for special occasions. It's one of the many recipes perfect for Thanksgiving festivities. The one cup of butter and the eggs make a delicious bread that is such a treat to serve when the weather is getting cooler.


  • 1 cup unsalted butter (softened)
  • 1/4 cup sugar
  • 1/4 cups water (room temperature)
  • 1 tablespoon active dry yeast
  • 3/4 cup cream (room temperature)
  • 2 large eggs
  • 2 egg yolks
  • 1/2 teaspoon salt
  • 4 1/2 cups bread flour

Steps to Make It

  1. Gather the ingredients.

    Ingredients for butter egg bread
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  2. In a large bowl, cream together the butter and sugar.

    Cream together butter and eggs
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  3. Add water, yeast, and cream. Stir until the yeast is dissolved.

    Add water yeast and cream
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  4. Mix in eggs, yolks, and salt.

    Mix in egg yolk and salt
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  5. Add 3 cups of bread flour and mix well. Slowly add in remaining flour, enough to make a dough that follows the spoon around the bowl.

    Add bread flour
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  6. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch.

    Turn dough
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  7. Place dough in large greased bowl. Turn dough over in bowl so that the top is also lightly greased.

    Place dough in large greased bowl
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  8. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.

    Cover with a clean cloth
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  9. Punch down the dough.

    Punch down the dough
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  10. Turn the dough out onto a lightly-floured board and knead for 4 minutes or until the bubbles are out of the bread.

    Turn the dough out
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  11. Divide dough in half. Shape each half into a loaf of bread.

    Divide dough into half
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  12. Set each loaf into greased 8x4-inch bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.

    Set dough in pans
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  13. Bake at 375 F for 50 minutes or until the bread is golden brown and sounds hollow when the tops are tapped.

    Bake until golden brown
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  14. Remove loaf from pan and let cool on a rack.

    Let cool on a rack
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  15. Serve and enjoy!

Recipe Tips

  • Use bottled water instead of tap water to make your bread. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
  • Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1 1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
  • Spraying loaves with water while they bake will produce a crispy crust.
  • Brush loaves with egg white before baking to produce a shiny crust.
  • Brush loaves with milk before baking to produce a dark, shiny crust.
  • Brush loaves with butter immediately after baking to produce a soft crust.
  • You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.
  • To keep the bread soft, store it in a plastic bag.

Recipe Variations