Grandma's Egg Bread

My Grandma made this often, it is also delicious the next day as toast!

Grandma's Egg Bread

Photo by Tara E.

  • Prep Time


  • Total Time


  • Servings



  • 2

    pkg dry yeast

  • ½

    c. warm water

  • 1

    tsp. sugar

  • c. hot milk

  • ½

    c. sugar

  • stick butter

  • 1

    T. salt

  • 3

    beaten eggs

  • 7

    about 7 c flour

  • egg yolk whipped with 1 T. water

  • poppy seeds


Combine yeast, warm water and 1 tsp sugar and set aside. Pour hot milk over 1/2 c. sugar, butter and salt, stir to combine, let cool to luke warm. Add 3 beaten eggs and then add the yeast mixture. Mix in about 7 cups flour (add 3 cups at a time). Knead until a hole springs back. Put in large greased bowl, cover with damp warm cloth, let rise in a warm place free of drafts for 45-60 minutes. Punch down and let raise another 1/2 hour. Divide into 3 oblong shapes. Put into 3 prepared loaf pans and let rise for 30 minutes. Brush top with egg wash and sprinkle with poppy seeds. Bake at 400 for 20 minutes.


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