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A Number-One Egg Bread
A Number-One Egg Bread
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
205 minutes
Hawaiian Egg Bread: Perfect base for French toast, bread pudding, or fondue!
Ingredients:
  • 2 (.25 ounce) packages active dry yeast
  • 0.66666698455811 cup warm water (110 degrees F/45 degrees C)
  • 6 large egg yolks
  • 4 large eggs, at room temperature, divided
  • 0.5 cup vegetable oil
  • 4.5 cups all-purpose flour, divided
  • 1 pinch salt
Instructions:
  • In a large bowl, combine warm water and yeast until it forms a creamy foam, about 5 minutes. Allow yeast to soften and activate.
  • Combine egg yolks, 3 whole eggs, oil, sugar, and salt. Add 3 1/2 cups of flour until a sticky dough forms.
  • Transfer the dough to a lightly floured surface. Knead with the remaining 1 cup of flour until smooth and elastic, about 7 minutes. Place the dough in a well-oiled bowl, turning it to coat the entire surface with oil. Cover with a damp cloth and let it rise in a warm place until doubled in volume, about 1 1/2 hours.
  • Flatten the dough and separate into three equal parts. Shape each into a 12-inch rope. Weave the strands into a braid and pinch the ends together. Place the bread on a greased baking sheet.
  • In a bowl, combine the remaining egg with a pinch of salt and whisk until smooth. Brush the eggwash on top and sides of the bread. Set aside. Allow the bread to rise until doubled in volume, approximately 45 minutes.
  • Heat the oven to 375°F (190°C) and generously brush the bread with eggwash once more.
  • Bake in the preheated oven for 40 minutes until golden brown, then cool on a wire rack.

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