Butter and Egg Bread

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Ratings (23)
  • Total: 3 hrs 20 mins
  • Prep: 2 hrs 30 mins
  • Cook: 50 mins
  • Yield: 2 loaves (18-20 servings)
Nutritional Guidelines (per serving)
168 Calories
15g Fat
6g Carbs
3g Protein
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Nutrition Facts
Servings: 2 loaves (18-20 servings)
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.

Ingredients

  • 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.

  2. In a large bowl, cream together the butter and sugar.

  3. Add water, yeast, and cream. Stir until the yeast is dissolved.

  4. Mix in eggs, yolks, and salt.

  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.

  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.

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

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

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

  10. Divide dough in half. Shape each half into a loaf of bread.

  11. 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.

  12. Bake at 375 F for 50 minutes or until the bread is golden brown and sounds hollow when the tops are tapped.

  13. Remove loaf from pan and let cool on a rack.

  14. Serve and enjoy!

Recipe Tips

  • Use bottled water instead of tap water to make your breads. 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 bread soft, store it in a plastic bag.

Recipe Variations

  • Add a cup of raisins or dried cranberries to the bread dough for extra sweetness.