Egg Bread - Challah

Egg Bread

Egg Bread

If you like bread pudding, you’ll think you’re in heaven if you make it with this soft, fragrant bread. It's best to have all the ingredients at room temperature. - Jenny Jones

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Makes: one loaf

Egg Bread


  • 2 1/4 cups bread flour (or all purpose flour)
  • 2 teaspoons Fleischmann’s RapidRise instant yeast (1 packet)
  • 1 1/2 Tablespoons sugar
  • 1 teaspoon salt

  • 3/4 cup 1% milk (warmed to 120°)
  • 3 Tablespoons canola or extra light olive oil
  • 1 egg + 1 yolk, lightly beaten

  • additional 1/2 cup bread flour
  • additional egg yolk for egg wash
  • 1 Tablespoon poppy seeds


  1. Combine the flour, yeast, sugar and salt in a large bowl.
  2. Add warmed milk, oil, and egg + yolk to the flour mixture.
  3. Beat on high speed for two minutes.
  4. On low speed, stir in about 1/2 cup more flour until dough holds together.
  5. Knead the dough on a floured surface about 100 turns.
  6. Cover with plastic and let rest 10 minutes.
  7. Line a baking sheet with parchment paper.
  8. Cut the dough into three and roll each piece into a 16-inch long strip. Braid as you would hair, tucking ends under and place on baking sheet. Cover with a towel and rise in a warm spot until double in size – 40 minutes to an hour.
  9. Meantime, prepare egg wash by combining 1 egg yolk with 1 teaspoon water. Preheat oven to 375° F.
  10. Brush loaf gently with egg wash and sprinkle with poppy seeds.
  11. Bake for 25-30 minutes. If top starts to brown too much, cover with a foil tent.

23 Comments on "Egg Bread"

  1. Jean

    Do I HAVE to use bread flour for this Egg Bread, I use all purpose for all my other breads?

    • Jenny

      I prefer bread flour but of course, all purpose is fine too. I will adjust the recipe so thanks for asking.

  2. Karen

    Will the bread works without eggs?

    • Jenny

      This recipe is based on the eggs so it’s best to look for a different recipe.

  3. Mary

    Hi Jenny. Can you please tell me how hot the milk should be.
    I don’t have a thermometer – so should it be scalding milk?

    Thanks very much.

    • Jenny

      It should feel like hot tap water (not scalding).

      • Mary

        Thanks Jenny. I hope it works – it’s rising as I type! I added raisins to it.
        My mother used to call her Polish bread Babka, but really her bread was more like this egg bread of yours. Babka is a sweeter dessert bread I discovered when looking for recipes! Love it when mothers don’t pass these tips before they depart this world!
        Anyway, I’ll report back when it’s risen, then baked – I’m excited.

        Thanks so much for all your help. You’re a genius to let us mere mortals know how many times to knead something, such as this recipe – and also created the best perogy dough for me in the past 2 years since I found your videos. That was a life saver, as I had no idea how long to knead the dough for. I thought I was supposed to knead it for a long time, and I ended up throwing it across the room in past years, gave up, and bought them instead.
        Then I found your perogy dough recipe – voila – magic! So thanks again!

        • Mary

          Reporting back that the recipe worked great and the bread was a hit with the family (am making another one right now!)

  4. Walli

    After many try’s at yeast baking I gave up! Mind you I had enough bricks to build a house. Since I found your website – which is very recent – I have made crusty bread, whole wheat, tunnels of cinnamon and I’m just proofing the egg bread. Thank you for restoring my love of baking!

    • Annmarie

      I have experienced the same thing. It has opened up a whole new world for me and my family. These home made breads taste so good and I never thought I could make them either. Thank you Jenny for teaching me too!!!

  5. Maryann

    I bake this bread every weekend and by Monday it’s gone. My husband loves it with butter plum jam which compliments the poppy seeds with breakfast in the morning. Everyone wants me to bake them a loaf so 35 working days left and I will have time to bake everyday. Jenny I love all your recipes and tell all friends how great and easy they are to prepare. Of course after I watch your videos (: Glad I found you!

  6. Emil

    I made your egg bread and turn it really good, that is the bread I’ll make many times. And you cinnamon rolls are the best I ever made they are great. I’m 85 and love to bake.

  7. Rosalie

    Made it today for the first time,along with meatloaf,they were excellent.i cook jenny jones everyday,big fan…Thanks Jenny

  8. khabirah

    I ran out of parchment paper so can I just grease my pan instead? If so what kind of oil should I use?

    • Jenny

      I find that butter is best for greasing so I use either butter or my mixture of butter and oil.

      • Melissa

        I would love to get your butter and oil mixture recipe. Is it on your website or any chance you could share here?

  9. khabirah

    could regular yeast be used to make this instead of rapid rise?

    • Jenny

      You can use regular yeast but it may take longer to rise.

  10. Ewa

    I made it today. It turned out fantastic. It looks great and is delicious.

  11. Sarah

    Hey Jenny,
    I really would like to make this. Would you mind making a video for this recipe? Thanks

    • Jenny

      Except for the “tunnels of cinnamon” the technique for my egg bread is very much like the cinnamon-raisin bread video so please see if that helps.

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