Bread Machine Poppy Seed Egg Bread ( + Stand Mixer Instructions)

July 21, 2026

Bread Machine Poppy Seed Egg Bread

1½ and 2 Pound Loaf I use this 1 ½ lb recipe for both sizes because this bread rises and expands so much!

120 g warm milk (½ cup)

3 large eggs

25 g granulated sugar (2 tablespoons)

42 g melted salted butter (3 tablespoons)

360 g bread flour or all-purpose flour (3 cups) *or fresh milled, see below

8 g poppy seeds (1 tablespoon)

9 g salt (1½ teaspoons)

5 g instant yeast (1½ teaspoons)

1-Pound Loaf

80 g warm milk (⅓ cup)

2 large eggs

17 g granulated sugar (1 tablespoon + 1 teaspoon)

28 g melted salted butter (2 tablespoons)

240 g bread flour or all-purpose flour (2 cups) *or fresh milled, see below

6 g poppy seeds (2 teaspoons)

6 g salt (1 teaspoon)

3 g instant yeast (1 teaspoon)

*For fresh milled flour, use the same amount in grams of hard white wheat, add 1 teaspoon lemon juice or ⅛ teaspoon ascorbic acid (optional), and do a 45 minute autolyze before adding yeast.

Bread Machine

Add the ingredients to the bread machine pan in the order listed.
Select the Basic/White Bread cycle.
Select your preferred crust color.
When baking is complete, remove the loaf from the pan immediately.
Brush the top with butter and cover with a tea towel to cool for soft crust.

Bread Machine Dough Cycle

Add the ingredients to the bread machine pan in the order listed
Select the Dough cycle.
When the cycle is complete, transfer the dough to a clean surface, press out, and shape into a loaf.
Place in a greased loaf pan.
Cover and let rise until the dough rises about ¾-1 inch (2.5 cm) above the rim of the pan, about 30 minutes.
Bake at 350°F (175°C) for 30-35 minutes.
The bread is done when it reaches an internal temperature of 190–200°F (88–93°C).

8. Remove from the pan immediately. Brush the top with butter and cover with a tea towel to cool for soft crust.

Stand Mixer

Add the water, melted butter, sweetened condensed milk, bread flour, salt, and instant yeast to the bowl of a stand mixer.
Mix on low speed until combined, then knead for 8–10 minutes, until the dough is smooth, soft, and elastic.
The dough should feel slightly tacky but not sticky. Add additional flour or water 1 tablespoon at a time if needed. The exact amount can vary depending on humidity and your flour.
Place the dough in a lightly greased bowl. Cover and let rise until doubled, about 60–90 minutes.
Gently deflate the dough and shape into a loaf.
Place in the appropriate greased loaf pan.
Cover and let rise until the dough crowns about ¾-1 inch (2.5 cm) above the rim of the pan, about 30 minutes.
Bake at 350°F (175°C) for 30-35 minutes or until the internal temperature reaches 190–200°F (88–93°C).
Remove from the pan immediately. Brush with butter, cover with a tea towel to cool for the softest crust.

Printable Recipe!

*This is how I store my bread! If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread!