egg bread recipe
The Best egg bread recipe
This recipe is perfect for any occasion—whether you’re hosting a brunch, packing lunches, or just craving something fresh after a long day. It’s versatile enough to be a breakfast item, a side for dinner, or even a snack on its own. Plus, it’s surprisingly healthy for what it is. The eggs add protein, and the whole wheat flour keeps it fiber-rich, making it a balanced choice without sacrificing taste. It’s also great for meal prep because it stays fresh for days, and you can even freeze slices to reheat later. It’s that kind of recipe that feels like a little treat every time you take a bite.
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Classic Egg Bread with Garlic Tomato Sauce
A simple, fluffy egg bread topped with a savory garlic tomato sauce, perfect for breakfast or a light lunch. The tender crumb pairs beautifully with the rich, herby sauce.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 large egg
- 1/4 cup milk
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
Whisk flour, salt, egg, and milk in a bowl until smooth. -
3
Pour batter onto the baking sheet and spread into a 6×6-inch rectangle. -
4
Bake for 20–25 minutes, or until golden and firm to the touch. -
5
While the bread cools slightly, heat olive oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. -
6
Stir in tomato sauce and oregano, simmering for 5 minutes. Pour sauce over the cooled bread.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Whisk
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Egg Bread with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Egg Bread with Garlic Tomato Sauce
How long does the egg bread dough need to rise before baking?
The dough typically needs to rise for about 1 to 1½ hours at room temperature, or until it’s doubled in size and has a slight dome shape. If you’re using a cooler kitchen, you may need to let it rise longer—about 1½ to 2 hours—to ensure full development.
Can I substitute ingredients if I don’t have all the listed items?
You can swap buttermilk for plain milk mixed with 1 teaspoon vinegar or lemon juice and let it sit for 5 minutes. For whole eggs, use 2 large egg whites for a similar volume. If you’re missing flour, reduce the amount slightly and adjust the dough’s consistency by adding a little more liquid. Avoid substituting yeast unless you’re using an active dry yeast (follow package instructions).
Why does the bread sometimes turn out dense or flat?
A few common reasons include:
– Overmixing the dough after adding yeast can develop gluten too much, making the bread tough. Gently fold just until combined.
– Not letting the dough rise long enough can result in a flat loaf. Ensure it’s fully doubled in size.
– Using expired yeast or too much sugar can inhibit fermentation. Check the yeast’s expiration date and adjust the sugar slightly if needed (reduce by ¼ teaspoon).
How can I make sure the bread doesn’t stick to the pan?
Preheat your oven and lightly grease the loaf pan with butter or oil. Alternatively, place a parchment paper circle inside the pan before adding the dough. If the bread sticks after baking, chill it for 10 minutes before slicing to firm up the crust.
Can I bake this egg bread in a different-sized pan?
Yes, if using a 9×5-inch loaf pan, reduce the dough to 1½ cups (instead of 2 cups) and adjust the rising time slightly. For a smaller pan (8×4 inches), use 1½ cups and bake at 350°F (175°C) for 25–30 minutes. The key is ensuring the dough fills the pan evenly and rises properly.
