Easy Sweet Egg Bread

Egg bread usually gets its plush, tender crumb from a good amount of butter. This bread-machine version pulls off the same softness with a clever swap: a spoonful of applesauce in place of the fat. It keeps the loaf moist and light, so it stays soft for days.

The eggs do the real work on flavor and color, giving the bread a golden crumb and a faint richness, while nonfat dry milk adds tenderness and a fine, even texture. A little sugar feeds the yeast and lends just a whisper of sweetness.

Best of all, the machine does everything. You measure, press start, and walk away while it mixes, kneads, rises, and bakes.

The result is soft enough for sandwiches and just sweet enough to make standout French toast.

Kitchen Tips

• Add the yeast last, on top of the dry flour, so it stays away from the water and salt until mixing begins.
• If your machine offers it, the basic or light cycle suits this lean, lightly sweet dough best.
• Cool the loaf fully before slicing; warm egg bread tears and squashes.

Variations

• Brush the top with egg wash and braid the dough by hand for a challah-style loaf.
• Add raisins and cinnamon, or a little orange zest, for a sweeter breakfast bread.
• Use whole milk in place of the water and dry milk for an even richer crumb.