Real Recipes From Real Home Cooks ®

amish egg bread

(1 rating)
Recipe by
Susan Feliciano
Oak Ridge, TN

This recipe is loosely based on Challah bread. I call it Amish because of the sourdough and the sorghum I use to sweeten it. We buy our sorghum from a Mennonite village, which is a branch of the Amish. You can substitute honey for the sorghum if you like, or for a stronger flavor, use molasses. For a good sorghum substitute, mix half molasses and half dark corn syrup.

(1 rating)
yield 1 braided loaf
prep time 1 Hr 50 Min
cook time 35 Min
method Bake

Ingredients For amish egg bread

  • 1 c
    active sourdough starter, room temperature
  • 1/2 c
    warm water (120°)
  • 1/2 Tbsp
    raw sugar
  • 1 pkg
    yeast (2 1/4 tsp)
  • 1/4 c
  • 1/2 Tbsp
  • 2 lg
    eggs, room temperature
  • 1 tsp
  • 2 c
    whole wheat flour
  • 1 c
    unbleached bread flour, plus more for kneading

How To Make amish egg bread

  • This is my sourdough starter. I feed it once or twice a week by removing a cup or so, and replacing it with a cup of flour and a cup of water. I use the removed starter to bake sourdough bread, or dozens of other baked things.
    Make your sponge: Stir together sourdough starter, water, sugar, and yeast in a large mixing bowl. I use the one with the KitchenAid stand mixer. Place the bowl in a little warm water, and let stand for 10 minutes.
  • 2
    Remove bowl from water. Add in the sorghum, oil, eggs, and salt. Combine well. Stir in the 2 cups of whole wheat flour, then place bowl on stand mixer with dough hook. Sprinkle on 1/3 cup of the bread flour and start the mixer. Add remaining flour a little at a time as it kneads, until dough is smooth and elastic and pulls clean away from sides of bowl. Continue to knead about 3 minutes past this point. The amount of flour required will vary depending on the consistency of your sourdough starter and the humidity in the air.
  • 3
    When kneading is complete, cover mixing bowl with a damp towel and place bowl in about 2 inches of hot tap water in your sink. This will provide the perfect 80° rising place. Allow to rise for 1 hour.
  • 4
    After 1 hour, punch down dough in bowl. Oil your work surface (I use my countertop) and the surface of the dough. Work with oiled hands and divide dough into 3 equal pieces. I weighed my pieces to make sure they were the same, but you can eyeball it if you like.
  • 5
    Pull and roll each piece into a long thin rope for braiding. Keep hands and surface oiled - I use oil in a spray bottle.
  • 6
    Pinch together the 3 pieces of dough at one end, and braid. Pinch together the other end and tuck ends under slightly.
  • 7
    Spray a baking sheet with oil and dust with cornmeal. Place braid on cornmeal, reshaping as necessary for a nice, pretty braid.
  • 8
    Oil the top of the braid one more time, and cover it with the damp towel. Then put it in a warm place to rise for 30 minutes. I prop mine over my sink to which I have added about 4 inches of hot water.
  • 9
    After 15 minutes, preheat oven to 325°. After 30 minutes, make an egg wash by stirring together 1 egg and a tablespoon of milk or cream. Brush top of loaf thoroughly. Bake loaf at 325° for 30 minutes. You may want to turn the pan around halfway through if your oven cooks unevenly. Bread is done when it sounds hollow when tapped on the bottom.
  • 10
    Cool loaf on a wire rack for 30 minutes before slicing.
  • 11
    Serve with butter, or slice and use for grilled sandwiches.