Homemade Egg Bread for Texas Toast

Name: Homemade Egg Bread for Texas Toast
Prep time: 1 h 25 min
Cook time: 40 min
Total time: 2 h 5 min
Yield: makes 2 loaves
Cuisine: American
Ingredients: 6 to 7 c all purpose flour; 2 pkg active dry yeast; 2 c whole milk; 1/4 c granulated sugar; 1/4 c butter; 2 tsp salt; 3 large eggs

By Pat Duran
@kitchenChatter

Egg bread is very easy to make and is so good. This recipe is very similar to your Easter braid bread (Houska or Gurrugulo or Tsoureki) or whatever you call it- this European style bread is great to make Texas toast. Basically it is just the egg bread baked in a loaf and when ready to eat slice extra thick and enjoy.
This bread can be made into cinnamon swirl bread or Raisin bread or many other variations of Egg Bread.

Rating:

★★★★★ 1 vote5

Comments:

33 Comments

Serves:

makes 2 loaves

Prep:

1 Hr 25 Min

Cook:

40 Min

Method:

Bake

Ingredients

6 to 7 c

all purpose flour
2 pkg

active dry yeast
2 c

whole milk
1/4 c

granulated sugar
1/4 c

butter
2 tsp

salt
3 large

eggs
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How to Make Homemade Egg Bread for Texas Toast

Step-by-Step

In a large mixer bowl combine 3 cups of the flour and the yeast. In a saucepan heat milk, sugar,butter and salt until warm (115^)and butter is almost melted; stir constantly. Add to flour mixture; add eggs,one at a time. Beat at low speed of electric mixer for about 1/2 minute; scraping bowl.Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a semi-stiff dough this is smooth and elastic about 6 minutes. Shape into a ball. Place in a lightly buttered bowl; turn once to butter surface. Cover; let rise in a warm place till double- away from draft- about 1 1/4 hours.
Punch down; divide dough in half. Cover; let rest 10 minutes. Shape into 2 loaves. Place in 2 sprayed 9x5x3-inch loaf pans. Cover; let rise till nearly double about 35 minutes.
Bake in a 375^ oven for 35 to 40 minutes or till cone, covering with foil the last 15 minutes to prevent over browning. Remove from pans; cool on a wire rack.
Slice thick toast and butter or garlic butter. Enjoy with your favorite breakfast, or luncheon sandwich.