Here eggs aren’t just an ingredient — they’re the structure. An enriched bread with roots in European farmhouse kitchens, using four to six eggs in a standard loaf.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (60ml)
- 3 cups flour (375g)
- 3 tablespoons sugar, 1 teaspoon salt
- 4 eggs, plus 1 egg for wash
- 6 tablespoons softened butter
Method
- Bloom yeast in warm water, 5 minutes. Add flour, sugar, and salt.
- Add eggs one at a time, letting the dough come together with each. Add butter two tablespoons at a time, fully incorporating before adding more.
- Knead 10 minutes until smooth and slightly sticky. Rise 1 hour at room temperature, then refrigerate overnight.
- Shape the next morning, proof 2 hours, brush with egg wash.
- Bake at 350°F for 25 to 30 minutes.
Six eggs total for a loaf that sells for nine dollars at an artisan bakery.