Egg Bread

Richer than challah, but not quite as rich as brioche, this golden loaf gets its color from the egg yolks. Don’t despair if it is not identical to store-bought versions, which usually add yellow food coloring.

Serves: 8Hands-on: 30 minutesTotal: 4 hours 20 minutesDifficulty: Medium

Serves: 8


  • 1⁄2 cup whole milk
  • 1 Tbsp. honey
  • 3 1⁄2 tsp. active dry yeast (2 packages)
  • 1 cup all-purpose flour
  • 1⁄4 cup unsalted butter, softened
  • 3 large eggs
  • 2 egg yolks
  • 1 1⁄8 tsp. coarse salt, divided
  • 3 cups bread flour
  • 1 Tbsp. water


  • In a large bowl combine milk, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Stir in all-purpose flour, butter, 2 eggs, both yolks, and 1 teaspoon salt. Add enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn onto a floured surface and knead 8 to 10 minutes. Return to bowl, dust the top with flour, and cover with plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
  • Coat a 9-by-5-inch loaf pan with pan spray, and line its length with a strip of parchment. Turn risen dough onto a lightly floured work surface, and shape into an oblong loaf. Place in prepared pan, seam-side down. Dust lightly with flour, cover loosely with plastic wrap, and proof until doubled in volume, about 1 hour.
  • Preheat oven to 350°F. Whisk together remaining egg with 1 tablespoon water and remaining 1⁄8 teaspoon salt. Brush gently onto the top of the risen loaf, and bake until golden brown and hollow sounding, about 30 to 40 minutes. Cool completely on a rack before serving.