Thanksgiving Egg Bread

Thanksgiving egg bread

The Spruce

  • Total: 3 hrs
  • Prep: 2 hrs 15 mins
  • Cook: 45 mins
  • Yield: 2 large loaves (20 servings)
Nutritional Guidelines (per serving)
59 Calories
3g Fat
5g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 large loaves (20 servings)
Amount per serving
Calories 59
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 7%
Cholesterol 49mg 16%
Sodium 91mg 4%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 2%
Protein 2g
Calcium 25mg 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 Thanksgiving, why not make everyone a delicious loaf of egg bread? Egg bread is flavorful and so filling. It tastes great served warm and buttered and it can be used to make bread stuffing and potato filling. This recipe makes two loaves—perfect for large gatherings.


  • 1 cup water (room temperature)
  • 1 tablespoon active dry yeast
  • 1/2 cup milk (room temperature)
  • 2 large eggs
  • 2 tablespoons sugar
  • 2 tablespoons butter (softened)
  • 2 teaspoon salt
  • 6 cups bread flour
  • Optional: egg white
  • Optional: sesame seeds

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients
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  2. In large bowl, mix together the water and yeast.

    In a large bowl mix water and yeast
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  3. Add milk, eggs, sugar, butter, and salt and stir to combine.

    Add milk eggs and sugar
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  4. Add 3 cups of bread flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl.

    Add 3 cups of bread flour and mix well
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  5. Turn dough out onto lightly floured surface and knead for 8 minutes, adding more flour as needed until the dough is soft and smooth to the touch.

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

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

    Cover with clean cloth
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  8. Punch down dough
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  9. Turn dough out onto lightly floured board and knead for 8 minutes or until the bubbles are out of the bread.

    Turn dough out
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  10. Divide dough into 2 equal pieces. Shape each half into a loaf of bread.

    Divide dough into two strips
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  11. Set loaves into greased 9x5-inch bread pans. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.

    Set loaves in pans
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  12. Brush loaves with egg white to give the loaves a shiny finish when baked. Sprinkle with sesame seeds.

    Brush loaves with egg white
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  13. Bake at 375 F for 45 minutes or until the bread is golden brown.

  14. Remove loaves from sheet and let cool on rack.

    Baked loaves
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  15. Serve and enjoy!


  • 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.
  • For a shiny crust, brush loaves with egg white before baking.
  • For a dark, shiny crust, brush loaves with milk before baking.
  • For a soft crust, brush loaves with butter immediately after baking.
  • To keep bread soft, store in a plastic bag.