A Number-One Egg Bread

Egg bread is delicious on its own, but this slightly sweet Hawaiian concoction is sublime when used for French toast, bread pudding, or fondue.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 214 Calories

Ingredients

• 1 pinch salt
• 1 teaspoon salt
• 2 (.25 ounce) packages active dry yeast
• 6 large egg yolks
• 0.5 cup vegetable oil
• 0.25 cup white sugar
• 4.5 cups all-purpose flour, divided
• 0.66666698455811 cup warm water (110 degrees F/45 degrees C)
• 4 large eggs, at room temperature, divided

Recipe Instructions

Step 1

Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Step 2

Stir in egg yolks, 3 whole eggs, oil, sugar, and salt. Mix in 3 1/2 cups of flour to make a sticky dough.

Step 3

Turn dough out onto a lightly floured surface. Knead with remaining 1 cup flour until smooth and elastic, about 7 minutes. Transfer dough to a well-oiled bowl and turn until entire surface is coated with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 1/2 hours.

Step 4

Punch down the dough and divide into thirds. Roll each piece into a 12-inch long rope. Braid the three strands together and seal the ends. Transfer the bread to a greased cookie sheet.

Step 5

Whisk remaining egg with a pinch of salt; brush on top and sides of bread. Set eggwash aside. Let bread rise until doubled in volume, about 45 minutes.

Step 6

Preheat the oven to 375 degrees F (190 degrees C). Brush bread again with eggwash.

Step 7

Bake in the preheated oven until golden, about 40 minutes. Cool on a wire rack.