Egg Bread


4 ounces dry yeast

1 quart cream

1 pound butter

6 eggs

5 pounds flour

2 oz salt

8 oz sugar


  • Take the eggs and butter out of the refrigerator and let them come up to room temperature.
  • Warm the cream in a microwave or in a pan on the stove top. It should be warm (not hot) If it is too hot, it will kill the yeast. Think of the yeast as a little baby, you want to keep it warm, not too hot. Dissolve the yeast in the warm cream and add sugar. Let this mixture stand until a foam forms on the top.
  • When the yeast is foamy, add eggs and butter and beat, slowly add in the flour and salt. Knead for ten minutes. The dough should be sticky. Put the dough in a bowl and cover with a towel. Put it in a warm place for about 1 hour or until the dough has doubled in volume.
  • Next, punch the dough down and knead again for another 10 minutes. It should rise faster this time, if you have kept it warm.
  • Divide into 5 loaves. Each loaf will be about 2 pounds.
  • Knead for the last time and form into loaves. Put each dough ball into a loaf pan and score the top of each loaf with a sharp knife. Set aside and let dough rise until it is about double in size.
  • Carefully place the loaves in the center of oven that has been preheated to 375 degrees. Bake the bread for about 40 minutes.

Source of Egg Bread by Pamela L. Holden – author of Egg Bread article

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