Recipe: Hawaiian Egg Bread {Step by Step Tutorial}

Someday, before I am old and grey, I will send my friend JJ and email that reads:

Pack your bags, we are going to Paris for the weekend to blog about bread.
Meet me at IAD at 8:25 pm on Friday. Gate 12. We are taking the red-eye.

Please find your boarding pass attached to this email {I scored us free tickets!}.
See you there,


JJ needs to go to Paris, she is a master bread baker.  She even writes a cooking column.

She creates artsy, fartsy breads in her kitchen in Virginia, while her 4 kids bounce around and do their homework.

Multi grain breads, scones, english muffins, oat cakes, you name it.  She makes it.

And all I know how to make really well is this egg bread. I’m jealous.

I discovered this recipe for egg bread one day when I was online searching for ways to use up excess eggs.

It was right after our first set of chickens starting laying eggs like gangbusters and I was like…

Holy crack Batman.  What am I going to do with all these freakin’ eggs?  Then I found it.  A bread recipe that called for 10 eggs.  It was like a gift from above.  Either that or the Easter Bunny rejected it because he wanted to keep all the eggs to himself.  None the less, I found it.  And I’ve been baking egg bread ever since.

Some day I’ll hole myself up in the kitchen for a week and tackle bread making 101.

But for now, I’ll just make the one thing I know how to make when I have an onslaught of eggs: Egg Bread.

Recipe Credit:

2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
6 egg yolks
3 eggs, room temperature
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
4 1/2 cups all-purpose flour
1 egg
1 pinch salt


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 egg wash again.
Bake for 40 minutes, or until golden. Cool on a wire rack. Recipe Credit

Amazon: Peter Reinhart’s Artisan Breads Every Day $17.34

JJ is a rockstar in the kitchen.  You can read her blog Mama’s Minutia HERE.

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  1. says

    My face is red.

    Also, I haven’t conquered the English muffin…yet.

    Furthermore, if you can make that egg bread, you can make any bread—that’s some complicated, beautiful, high-class baking you have going on there.

    • Mavis says

      I would like to put in a request for crumpets. Pretty please. It could be your summer project. You could have a crumpet party and then I would be forced to fly out there again. We could even wear party dresses from the thrift store and funny British hats.

  2. says

    So how does it taste? Sweet? White-bread-y?
    Maybe you could start learning to make another type of bread with all those veggies you will have this summer – foccacia maybe? :)

  3. Gwen says

    Yummy, yummy, yummy! I love your step-by-step directions. I will have to give this one a try. Thanks for posting :).

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