Easy Egg Bread

Easy egg bread is the bread machine recipe to lean on when you want something better than store-bought sandwich bread but don’t have the time for a real brioche. A whole egg goes into the dough alongside whole milk, butter, and a touch of sugar. The result is a soft, golden loaf with a fine, even crumb that slices clean for sandwiches and toast.

The egg does most of the work here. It enriches the dough, gives the crumb its yellow tint, and adds enough fat to keep slices tender for several days. Skim milk powder might seem odd in a recipe that already calls for milk, but it boosts the protein and helps the loaf brown more evenly.

This dough also works for rolls if your machine has a dough-only cycle. Shape, rise, and bake them in a regular oven for soft dinner rolls.

Kitchen Tips

• Combine the egg with the milk first to measure exactly one cup of liquid. Eggs vary in size, so the milk amount adjusts to compensate.
• Use room temperature ingredients. Cold milk and a cold egg can shock the yeast and slow the rise.
• Bread flour is essential. The higher protein gives this enriched dough the gluten structure it needs to hold its shape around the fat and egg.
• Brush the warm loaf with melted butter as soon as it leaves the machine for a softer crust.

Variations

• Add 2 tablespoons of honey instead of sugar for a softer, slightly floral crumb.
• Stir in 1 teaspoon vanilla and 2 extra tablespoons sugar for a sweeter, almost-brioche version.
• Knead in 1⁄2 cup raisins or dried cranberries at the mix-in beep for a breakfast bread.