Golden Egg Bread

This bread machine egg bread bakes up golden, soft, and rich thanks to two whole eggs and a generous amount of oil and sugar in the dough. The result is close to a challah in flavor and texture, with a tender crumb that pulls apart in fluffy layers.

The eggs do double duty. They add moisture that keeps the bread soft for days, and they give the crumb its signature golden color. Sugar adds sweetness without making the loaf taste like cake, and vegetable oil keeps things light instead of the denser richness you’d get from butter.

Load the ingredients, press start, and walk away. The bread machine handles mixing, kneading, rising, and baking.

Kitchen Tips

• Use bread flour, not all-purpose. The higher protein content gives the loaf the structure it needs to support the extra fat and eggs.
• Let the eggs come to room temperature before adding them. Cold eggs can slow down the yeast.
• This bread browns faster than plain white loaves because of the sugar and eggs. Use a light crust setting if your machine has one.
• Slice after cooling completely. Egg bread is especially soft when warm and compresses if cut too soon.

Variations

• Add a teaspoon of vanilla extract for a sweeter, pastry-like loaf.
• Toss in a handful of raisins during the mix-in cycle for a breakfast bread.
• Brush the top with an egg wash after baking (while still warm) for extra shine.