Recipe: Hawaiian Egg Bread {Step by Step Tutorial}

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

JJ,
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,

Mavis

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: Allrecipes.com

Ingredients
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

Directions

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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Comments

  1. Bless you! I have soooo many eggs and I’m always looking for ways to use ‘em up!!

  2. 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.

    • 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.

  3. 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? :)

  4. 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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