We’ve been making bread for years! It’s cheaper and it taste much better. Plus it doesn’t have all of the preservatives found in the store-bought variety. Enriched breads, like this egg bread, are particularly delicious because of their higher fat content. In this recipe, the addition of egg and milk makes for a rich and delicious bread. Adding a little wheat germ increases the fiber content without changing the flavor. This bread also freezes very well, I’ll include some freezer instructions at the end of this post.
Equipment for making bread
Stand Mixer
I like to use a stand mixer with a bread hook attachment for this recipe because I like the process of making bread without the work of kneading.
I love bread makers! It is so great to just add the ingredients in and walk away. I have to be honest, I usually don’t use a bread maker to bake the bread but to complete the process of the dough especially if time is an issue for me.
Your Hands
You can also make this recipe by hand, which can be a bit therapeutic to be honest.
However you choose, delicious egg bread will be the output that you’ll want to make again and again.
Let's make Egg Bread with Wheat Germ!
- 1/4 cup water
- 1 teaspoon active dry yeast
- 2 tablespoons sugar
- 3/4 cup milk
- 2 tablespoons margarine or butter, cut up
- 1 egg
- 3 cups flour
- 1/8 cup wheat germ
- 3/4 teaspoon salt
- 1/3 cup water
- 1 1/4 teaspoons active dry yeast
- 3 tablespoons sugar
- 3/4 cup milk
- 2 tablespoons margarine or butter, cut up
- 2 eggs
- 4 cups flour
- 1/4 cup wheat germ
- 1 teaspoon salt
Stand Mixer
- Heat water between 105° F and 115° F. If the yeast is too cold it will take longer to activate if it is too hot then it will die.
- Be mindful if you are placing heated water in a cold bowl because it will cool the water. I usually aim for about 118° F and after adding the water to the bowl it will cool to about 112° F
- Add water and yeast to the stand mixer bowl.
- Let stand for at least 10 min. When you start to see these bubbles you will know your yeast has activated.
- Meanwhile heat milk and butter on stove make sure temp does not go over 125° F. I use an instant read thermometer.
- Remove from heat and add egg(s) stirring. Check temp it should be under 115° F.
- Add egg mixture, sugar, flour, wheat germ, and salt to the bowl.
- Using the stand mixer with dough hook on low speed (1-2) for 8 minutes. The dough is ready when you poke your finger in dough and it will spring back.
- Flour a surface and knead the dough a few turns about 5. Put the palm of your hand in the center of the dough and press down and away from you. Fold the dough back into a ball and repeat. Poke your finger in dough to be sure it springs back. If not keep kneading.
- Butter a large bowl and add dough turning once then cover.
- Place in a warm dry place for 1 hour or until the dough doubles in size.
- I like to preheat the oven to 170° F and after the oven is preheated I turn off the oven and add the bread.
- After the dough has risen punch down.
- Grease the loaf pan then add parchment paper so the loaf does not stick to the pan. Add dough, cover and place back in your warm dry place for about 1 hour.
- I like to preheat the oven to 170° and after the oven is preheated I turn off the oven and add the bread
- Note** If you are making a 2 pound loaf you can split the loaf in half to make two mini loafs.
- If you let your bread rise in the oven remove and preheat oven to 350° F and bake for 30 minutes. If making mini loaves then bake for 22 minutes.
- Cool completely on a wire rack.
Bread Maker
- Heat water butter, and milk between 105° F and 115° F. If the yeast is too cold it will take longer to activate if it is too hot then it will die.
- Be mindful if you are placing heated water in a cold bowl because it will cool the water. I usually aim for about 118° F and after adding the water to the bowl it will cool to about 112° F
- Add:
- water
- milk
- butter
- egg
- 1 cup of flour
- wheat germ
- sugar
- salt
- Remainder flour
- Make a little volcano in the center of the flour with your finger and add yeast to the volcano
- Select the recipe size (1~1/2 pounds or 2 pounds) and select the whole grain or basic white.
- I personally select the dough setting and then complete steps 12-15 in the stand mixer instructions.
By Hand
- Heat water between 105° F and 115° F. If the yeast is too cold it will take longer to activate if it is too hot then it will die.
- Be mindful if you are placing heated water in a cold bowl because it will cool the water. I usually aim for about 118° F and after adding the water to the bowl it will cool to about 112° F
- Add water and yeast to a large bowl.
- Let stand for at least 10 min. When you start to see these bubbles you will know your yeast has activated.
- Meanwhile heat milk and butter on stove make sure temp does not go over 125° F. I use an instant read thermometer.
- Remove from heat and add egg(s) stirring. Check temp it should be under 115° F.
- Add:
- sugar
- milk, butter, egg
- 1 cup of flour
- wheat germ
- mix with your hands slowly letting the ingredients combine
- 1 cup of flour
- salt
- mix with your hands slowly letting the ingredients combine working into a ball
- 1 cup of flour (add another cup if making 2 pound loaf)
- slowly add flour working the dough into a ball
- Flour a surface and knead the dough for about 8 – 10 minutes. Put the palm of your hand in the center of the dough and press down and away from you. Fold the dough back into a ball and repeat. The dough will be very sticky. Poke your finger in dough to be sure it springs back. If not keep kneading.
- Butter a large bowl and add dough turning once then cover.
- Place in a warm dry place for 1 hour or until the dough doubles in size.
- I like to preheat the oven to 170° F and after the oven is preheated I turn off the oven and add the bread.
- After the dough has risen punch down.
- Grease the loaf pan then add parchment paper so the loaf does not stick to the pan. Add dough, cover and place back in your warm dry place for about 1 hour.
- I like to preheat the oven to 170° and after the oven is preheated I turn off the oven and add the bread
- Note** If you are making a 2 pound loaf you can split the loaf in half to make two mini loafs.
- If you let your bread rise in the oven remove and preheat oven to 350° F and bake for 30 minutes. If making mini loaves then bake for 22 minutes.
- Cool completely on a wire rack.
Freezing Homemade Egg Bread
One of the downsides to homemade bread is that it molds quickly, especially in the summer months. The bread does not have the preservatives found in the store-bought kind. This is OK, we don’t want to be eating those preservatives anyway, and the problem can be easily solved with a freezer.
- Allow the bread to cool completely
- Wrap in plastic wrap then depending on the loaf size place in a freezer bag or wrap with tin foil and place the loaf in the freezer.
I like to slice the entire loaf, then wrap the slices in bundles of two, and store in a freezer bag. This is perfect for making sandwiches, but bundle them in whatever quantity you tend to use them in. They should still be easy to separate even though they were bundled together. To eat from freezer, separate the slices and toast or place on a paper towel until soft. I personally prefer toasting because it is better for your digestive system.
This post is just the first of many bread posts to come. Egg bread with wheat germ seemed like a nice place to start, but we have many tried and true recipes that I can’t wait to share. Homemade bread takes a little time and effort, but the taste and aroma can’t be beat! Check out some of our other bread recipes.
