Soft Sandwich Bread: Egg Bread (Dough Cycle + Stand Mixer Directions)
Make the softest, fluffiest egg bread ever with your bread machine using this simple dough cycle recipe! This buttery, soft sandwich loaf is one of our family favorites — perfect for sandwiches. In this bread machine tutorial, I show you how to make easy egg bread in the bread maker using the dough cycle (step-by-step), with full ingredient measurements for 1 lb, 1.5 lb, and 2 lb loaves. You'll also get a printable recipe that includes a stand mixer version, so you can make this delicious bread even if you don’t have a bread machine. This enriched dough uses milk, eggs, and butter for that soft, tender texture and golden color. It's an ideal beginner bread recipe — no kneading by hand and no special ingredients required!
Soft Sandwich Bread: Egg Bread
2 lb Loaf:
1 c warm milk (240 g)
5 Tbs melted butter (70 g)
3 eggs (150 g)
1/3 c sugar (67 g)
4 c flour (480 g)
2 tsp salt (10 g)
1 1/2 tsp yeast (5 g)
1.5 lb Loaf: (the size I made, I used an 8.5x4.5 inch loaf pan)
¾ c warm milk (180 g)
¼ c melted butter (57 g)
2 eggs (100 g)
¼ c sugar (50 g)
3 c flour (360 g)
1 ½ tsp salt (8 g)
1 tsp yeast (4 g)
1 lb Loaf:
1/2 c warm milk (120 g)
3 Tbs melted butter (43 g)
1 egg (50 g)
3 Tbs sugar (38 g)
2 c flour (240 g)
1 tsp salt (6 g)
¾ tsp yeast (3 g)
Bread Machine Dough Cycle:
Place the ingredients into your bread loaf pan in the order listed (wet before dry in a bread machine). Choose the dough setting (or a white basic loaf if you’d like to bake entirely in the bread machine). After 5 minutes of mixing/kneading, be sure your ball of dough isn't sticking to the sides or bottom of the loaf pan or paddle. If it isn't coming together into a nice ball of dough, add 1/8 c more flour until it does. Or, if it looks crumbly and not smooth, add about 1 Tbsp of water until it looks smooth like mine. If using the dough cycle, it will take about 1 ½ hours. Remove dough from bread loaf pan, press out, and shape into a loaf. Place in well-oiled bread loaf pan (I use 8.5 x 4.5 size for the 1.5 lb recipe). Once it has reached over the edge of the loaf pan, place into a preheated 350-degree oven to bake for 30 minutes. Once done, remove immediately from bread machine pan for best results (can get a bit soggy due to the steam). Brush with butter if desired and cover with tea towel to cool. Slice after completely cooled for best crumb and crumble. Enjoy!
Stand Mixer:
To make this loaf with a stand mixer, I use the 1.5 lb loaf recipe for my 8.5 x 4.5-inch loaf pan. You can also double this recipe to make 2 loaves! Simply measure all ingredients into the bowl of a mixer. Using the dough hook attachment, turn mixer on speed one or low for 1-2 minutes to combine ingredients. Check dough to see if more flour or water/milk is needed. If the dough is too wet and sticky, add about 1/8 c flour at a time until it pulls away from the bowl. If the dough is crumbly, it needs more liquids. Add about 1 Tbs of water or milk, let knead well, and reassess. Weather, climate, time of year, etc affect your dough greatly, even if you measure exactly. You will get a better bread if you read your dough. Try to make it look like mine. Let ingredients knead on speed 2 or medium-low for about 8 minutes. Cover bowl with a warm, wet tea towel and let dough rise for 45 minutes to an hour, or until expanded and puffy. Punch down, turn out from bowl, press out and shape into a loaf. Place into a well-oiled loaf pan and let rise again (20 minutes to an hour depending on your altitude). Once it has reached over the edge of the loaf pan, place into a preheated 350-degree oven to bake for 30 minutes. When done, turn out immediately from the loaf pan and brush with melted butter. Wrap in a dry tea towel to cool for softest crust. Slice after cooled for best texture and crumb. Enjoy your loaf of homemade bread!
Click Here for the Printable Recipe!
*If you're looking for an alternative to plastic bread bags, our handmade beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and coconut oil, naturally antibacterial to keep your bread from molding, and handmade right here by me and my daughters on our family farm! Used in this recipe:
Cast Iron Bread Loaf Pan 8.5x4.5
Cast Iron Melting Pot & Basting Brush
Food Grade Food Storage Buckets
25 lb bags of organic bread flour
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