This makes all other egg breads look weak. I learned the recipe from two older ladies in Hawaii. This makes the best bread pudding and french toast imaginable. Try cutting it in chunks and dipping it in fondue---WOW!

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
2 hrs 20 mins
total:
3 hrs 20 mins
Servings:
18
Yield:
1 braided loaf
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

214 calories; protein 5.8g; carbohydrates 27.2g; fat 9g; cholesterol 109.6mg; sodium 148.4mg. Full Nutrition
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Reviews (192)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
Abs fab! Light, oh! so light an egg bread! On the advices of several people, I used half the recipe. I also proofed the yeast and let the dough rise one extra time. Delicious! Feathery! A keeper! Read More
(82)

Most helpful critical review

Rating: 1 stars
10/25/2003
Yuck! After all the time I spent on this bread I was VERY disappointed on the outcome. I followed the recipe exacally but it didn't taste at all good. My husband didn't care for it either but my daughter ate it with LOTS of butter. Definatly watch the cooking time-it does NOT take 40 mins. to bake. Considering all the other reviews I coundn't wait to try this bread but I will not be making this one again--not worth all that time at all. Read More
(58)
231 Ratings
  • 5 star values: 142
  • 4 star values: 48
  • 3 star values: 26
  • 2 star values: 8
  • 1 star values: 7
Rating: 5 stars
01/25/2004
Abs fab! Light, oh! so light an egg bread! On the advices of several people, I used half the recipe. I also proofed the yeast and let the dough rise one extra time. Delicious! Feathery! A keeper! Read More
(82)
Rating: 5 stars
05/30/2003
Delicious recipe. I found it did not take as long to bake as the recipe suggests. Instead of 45 minutes it was done in 35. Also this bread was much larger than expected - It baked to be the width of my oven! Read More
(72)
Rating: 1 stars
10/25/2003
Yuck! After all the time I spent on this bread I was VERY disappointed on the outcome. I followed the recipe exacally but it didn't taste at all good. My husband didn't care for it either but my daughter ate it with LOTS of butter. Definatly watch the cooking time-it does NOT take 40 mins. to bake. Considering all the other reviews I coundn't wait to try this bread but I will not be making this one again--not worth all that time at all. Read More
(58)
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Rating: 5 stars
05/30/2003
This egg bread was very easy to make. I cut the recipe in half because I wasn't sure if the bread was going to taste good or not...but it was good! My mom thought I got it from a bakery! The bread came out very big! It makes me wonder how big the bread actually is if I had followed the recipe without cutting it in half. Read More
(38)
Rating: 5 stars
04/14/2003
I made the dough in the bread machine then shaped it and baked! I made french toast for Thanksgiving breakfast. The entire family loved it! It was gone before the end of the parade! Read More
(28)
Rating: 5 stars
06/14/2006
I made this to go with spinach dip and everyone at work loved it. i would recommend doubling the sugar, using just 6 eggs instead of the 3 eggs and 6 yolks, and baking for 20min tops. This is a great recipe that I will be making often. Read More
(21)
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Rating: 5 stars
04/14/2003
Fantastic. I also made this substituting 1/2 whole wheat flour and it was still tender and delicious. A must try! Read More
(20)
Rating: 5 stars
09/25/2003
This turned out great! I had never made bread before but it was really easy. My boyfriend thought I bought it at the store! Keep an eye on the baking time though it only took 15 minutes to cook in my oven. Read More
(18)
Rating: 5 stars
01/04/2008
I'm giving this recipe five stars because its being posted resulted in the best bread I've ever baked. I made the following changes though, per other reviewers' suggestions: I added 1/4 cup of organic honey I used six eggs total (not including the brush on egg) instead of de-yolking and whatnot. I cut the cook time down to about 25 minutes, and I probably went five or so minutes too long. This bread is fabulous for spinach dip, and went miraculously with some butter and Russian Mushroom and Potato soup from this site. Thank you so much for the recipe - the only future change I might make is to bake it in two loaves since it's so enormous! Read More
(16)
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