Whole Wheat Egg Bread Recipe – a delicious recipe with milk, butter, salt, sugar, yeast, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pour scalded lowfat milk over butter, salt and sugar.
2
Cold.
3
Dissolve yeast in water.
4
Add in yeast and Large eggs to lowfat milk.
5
Gradually add in the flour, beating it in thoroughly.
6
Don't add in any more flour than is necessary to make an easily handled dough, so bread will be light and tender.
7
Turn out onto floured surface and knead till smooth and elastic.
8
Place in greased bowl, cover and let rise till doubled.
9
Punch down and turn out onto floured surface.
10
Shape into three loaves and place in greased 8 inch loaf pans.
11
Cover and let rise till dough is just to top of pans.
12
Bake in a 425 degree oven for 10 min.
13
Then lower heat to 350 degrees and bake 40 min longer or possibly till bread is done.
2423
kcal
Calories
37
g
Fat
446
g
Carbs
64
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 c. lowfat milk, scalded, 1/2 c. butter, 2 teaspoon salt, 1/2 c. sugar, and more.
Yes, Whole Wheat Egg Bread Recipe falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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