Egg Bread Loaf Food

HOMEMADE EGG BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°., Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

EGG BREAD

Steps:

• Add all ingredients to bread making pan.
• Use White bread feature, but add a little extra rising time.

EGG BREAD LOAF

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients.
• Mix well to remove all lumps.
• The dough will be quite wet.
• Place dough in greased loaf pan.
• Smooth top with wet hands.
• Bake 40-45 minutes, until loaf is lightly browned and toothpick inserted in middle tests clean.

EGG BREAD

Steps:

• Put all ingredients in the bread machine pan.
• Select "Dough" cycle.
• When the machine beeps, remove the dough from the machine and turn onto a lightly floured surface.
• Punch down and roll up jelly-roll-style into a cylinder, tucking ends under to seal.
• Place seam side down in prepared loaf pan.
• Cover and let it rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours.
• Preheat oven to 350°F Bake loaf until browned, abou 30 to 40 minutes. Let cool in pan for 5 minutes. Remove to rack to cool.
• Note: If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

BRAIDED EGG LOAF

Steps:

• In a big mixing bowl, combine the 1 1/2 cups flour, and salt.
• Add yeast to hot water and sugar together and when the yeast dissolves add it to the flour mixture above.
• Pour in the water and beat until it's smooth.
• Fold in the soft margarine, eggs and food colouring.
• Add remaining flour (a little at a time) to make a soft dough.
• On a floured board, knead until it's smooth and elastic.
• Grease a big bowl.
• Brush top of dough with melted margarine.
• In a warm spot, let it rise for about 1 1/2 hours.
• Punch dough down and knead it again on the floured board.
• Divide the dough into two equal balls.
• Then divide each ball into 3 smaller pieces and roll each of these pieces into"ropes".
• Braid the ropes to form 2 small loaves.
• Cover and let loaves rise until double in size.
• Preheat oven to 350 degrees F.
• Brush the loaves with the egg yolk mixture and sprinkle with sesame seeds/poppy seeds.
• Bake for 25-30 minutes until the loaves sound hollow when thumped.

POLISH EGG BREAD

Steps:

• Dissolve yeast packages in 1 cup of warm water; set aside.
• Bring milk to a boil. Remove from heat; add remaining 1 cup water, butter, and 2 tablespoons plus 1 teaspoon of salt; stir until butter melts. Pour in sugar and stir until dissolved.
• When milk mixture has cooled to lukewarm, stir in dissolved yeast.
• In a separate bowl, beat eggs until combined. Whisk milk mixture into eggs. Gradually add 5 pounds of flour. Transfer dough to a floured work surface, and use a serrated knife to divide dough in half. Shape each half into a ball and place the dough in two large oiled bowls. Cover with greased plastic wrap and let rise in a warm place for about 1 1/2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Once risen, turn dough out onto a well-floured surface and divide into 6 equal portions. Shape the dough into balls. (Dough will be very sticky and soft at this point.) Keep the dough covered with greased plastic wrap while you divide one dough ball into 3 pieces. Shape the dough into three ropes, braid together, and place on a lightly greased baking sheet or parchment-lined baking sheet. Repeat with the remaining loaves. You should be able to fit two loaves per baking sheet.
• Bake loaves in the preheated oven for 35 to 40 minutes, or until hollow-sounding when tapped on top. Let cool, and enjoy!

EGG BREAD MAGIC

Steps:

• Place all ingredients into bread machine in order as recommended by the manufacturer.
• Bake on the basic bread setting.
• Note: I usually pour the sugar and salt in with the liquids and slosh them around to dissolve a little bit before adding the flour.

EGGNOG QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
• Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
• Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
• Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.

BREAKFAST LOAF

Steps:

• Preheat oven to 350°. Whisk together eggs, salt and pepper. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat., Cut one-fourth off top of bread loaf. Hollow out both parts, leaving a 1/2-in. shell (save removed bread for another use)., Place a fourth of the ham in bread bottom; top with half of each of the cheeses. Layer with red pepper, scrambled eggs, tomato and the remaining cheeses and ham. Press layers gently; replace bread top. Wrap tightly in foil., Bake until heated through, 25-30 minutes. Let stand 10 minutes before cutting.

BRAIDED EGG BREAD

Steps:

• In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

RICH EGG BREAD

Steps:

• In large bowl, mix 1 1/2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Add egg; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. (At this point, dough can be refrigerated up to 24 hours.) Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Grease bottom and sides of 9x5-inch or 8x4-inch loaf pan with shortening or spray with cooking spray. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 18x9-inch rectangle. Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place loaf, seam side down, in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 1 hour or until dough has doubled in size.
• Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack. Brush loaf with butter; cool.

EGG SALAD SANDWICH ON 8" BREAD LOAF

Steps:

• In a medium bowl, combine eggs, mayonnaise, chopped scallions, if using, mustard powder or dijon mustard, celery, salt and pepper to taste, crispy bacon, pimentos and curry powder, if using.
• Gently mix until combined.
• Spread the inside of the bread halves with a layer of mayonnaise and mustard, if using.
• Line the bottom half with radicchio and arugula leaves, and top with the egg salad.
• Cover with the top half, and cut the sandwich into wedges.
• Serve immediately.

GOLDEN EGG BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

EGG BREAD

Steps:

• Cut a circle out of center of bread with biscuit or cookie cutter.
• Spray a non-stick skillet with Pam and heat over medium heat. Put 1 piece of margarine in skillet and heat til it sizzles.
• Add cut-out bread. Put bread circle into pan to toast.
• Crack egg into center of bread. Decrease heat and cook on low until egg begins to set. Add other piece of margarine to pan and carefully flip egg bread over. Cook until done as desired.

A NUMBER ONE EGG BREAD

Steps:

• In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.
• Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.
• Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.
• Bake for 40 minutes, or until golden. Cool on a wire rack.

SCRAMBLED EGG BRUNCH BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle.
• Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion.
• Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese.
• Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough.
• Bake in preheated oven until golden, 25 to 28 minutes.

SCRAMBLED EGG BREAD

Steps:

• Prepare campfire or grill for medium heat. Cut bread crosswise in half; cut each piece lengthwise in half. Hollow out two pieces, leaving 1/2-in. shells. Cut removed bread into cubes; reserve 1-1/2 cups (save remaining cubes for another use). Spread 1 tablespoon softened butter over bread shells. Spread remaining softened butter over remaining bread halves. Set aside., In a small Dutch oven, heat 1 tablespoon butter over campfire. Add onion; cook and stir 3-4 minutes or until tender. Stir in ham and tomato; remove from pan., In a small bowl, whisk eggs and pepper. In same pan, heat remaining butter. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in ham mixture, 1 cup cheese and reserved bread cubes. Spoon filling into bread shells; sprinkle with remaining cheese. Transfer to a 13x9-in. disposable foil pan; cover with foil., Place pan over campfire. Cook 8-10 minutes or until heated through and cheese is melted. Cook reserved bread halves, buttered side down, 1-2 minutes or until toasted. Cut each piece of egg bread and toast in half.