egg bread

This is the only Keto bread recipe you'll ever need. Here's how to make soft, fluffy homemade low carb bread with almond flour. Tip: it's super satisfying when it's toasted.

Best Keto Bread

eggs

cream of tartar

c. (1/2 stick) butter, melted and cooled

c. almond flour

tbsp. baking powder

kosher salt

Tried it today and it turned out great!  I also made keto sausage soup with onions, celery, kale, squash, chicken broth and heavy cream for the main dish.  At meal time I toasted the bread (twice) until it was crunchy, sliced it into french-fry-sized pieces, then dipped the pieces in olive oil, grated cheese and garlic & herb sprinkles.  Hit the spot.

Just made this bread and it is delicious and easy!! Thank you!

I tried this recipe for the first time tonight. 
I made a couple changes. I added a little extra baking powder, no cream of tartar, and I 
added a 1/2 cup of shredded cheddar cheese. 
Yes, it is a little “eggy” tasting But the texture is 
really good.

This bread is not yummy with just butter... it’s like the bread is flavorless so you have to put something on it

I love the taste, is not eggy, thank you for sharing this kind of recipes.

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This Is The Only Keto Bread Recipe You'll Ever Need

This Challah Bread recipe makes two of the best, most gorgeous braided loaves you will ever eat!  Enjoy one loaf warm from the oven and save the other loaf for French toast a few days later!

Best Challah Bread Recipe

water

active dry yeast

sugar, plus 1 tablespoon extra for proofing the yeast

vegetable oil

eggs,

salt

all-purpose flour, plus extra for kneading/dusting

Sesame seeds,

Proof the yeast by dissolving it the warm...

Proof the yeast by dissolving it the warm water with the tablespoon of sugar In a large bowl until foamy, about 5 minutes.  Stir in the oil and 4 of the eggs (reserve 1 egg for an egg wash after braiding), with the remaining sugar and salt. Gradually add the flour, 1 cup at a time, to make a soft dough.  My standard size KitchenAid mixer can't quite handle this much dough so I pretty much always finish kneading by hand by turning the dough out onto a lightly floured surface and kneading until smooth.

Clean out and lightly oil the bowl before...

Clean out and lightly oil the bowl before returning the dough to it..  Cover the bowl with plastic wrap and let the challah dough rise in a warm, draft-free spot for about an hour, until almost doubled in size. Punch the dough down (literally, just stick your fist right into the center of the dough and push it down), then cover it with plastic wrap and let it rise again for another half hour.

To form the 6-strand challah braid, divide the...

To form the 6-strand challah braid, divide the dough in half for two loaves on a clean surface.  Divide each half into 6 equally sized portions and roll the balls of dough into 6 equally sized strands, each about 16 inches long.  Place the strands side by side and pinch the tops together.

Starting with the outside right strand, move it...

Starting with the outside right strand, move it over 2 strands to the left.  Then take the second strand from the left and move it all the way across to the far right.  Next, take the outside left strand and move it over 2 strands to the right.  Then move the second strand from the right over to the far left.  Repeat the pattern by starting again with the outside right strand being moved over 2 strands to the left, and so on until you have a long, braided loaf.

Tuck the end of the braid underneath the...

Tuck the end of the braid underneath the loaf to secure it.  Your braid is likely to be fairly long and skinny at this point, and that's completely normal.  To finish shaping the loaf, you need to plump it a bit into more of a loaf shape by sort of lifting and smooshing the braid in on itself a bit and wiggling it a bit to make the loaf a bit shorter, wider, and even from top to bottom.  The braid shouldn't come undone - you are just evening out the shape here to make your loaf look nice.  This step can be done as you are transferring the braid from the surface where you formed it onto a parchment-lined baking sheet.

Repeat steps 4 & 5 with the remaining...

Repeat steps 4 & 5 with the remaining half of the dough for the second loaf.  Place the braided loaves on a parchment-lined baking sheet lined with at least 2 inches in between them so they don't touch as they rise.  Beat the remaining egg and brush half of it on loaves using a pastry brush.  Be sure to get in the crevices of the braid and down the sides of the loaves.  Allow the loaves to rise another hour in a warm place, then brush again with the remainder of the egg wash.  Sprinkle with sesame seeds, if using (I almost always skip them, but it would make the loaf even more traditional).

Preheat the oven to 375 degrees then bake...

Preheat the oven to 375 degrees then bake the challah for 30-35 minutes until golden brown (or when the internal temperature of the bread reaches 190 degrees on an instant-read thermometer).  Eat one loaf warm with butter for dinner and save the other loaf for the most delicious french toast ever!

I had a few extra eggs, so I decided to give this recipe a try. I&#39;m glad I did. The bread is a winner! The crust is soft and had a lovely flakiness on the top. 

Homemade Egg Bread Recipe

milk

eggs (Beaten)

bread flour

olive oil

Tablespoons sugar

Note that this recipe is for a two-pound machine.  Use the basic or white cycle with medium crust.

Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. With my machine (a Zojirushi BB-PAC20 Virtuoso), I add the liquid first.

Check on the dough after five or ten minutes of kneading.  Just pop the top of the bread machine and see how the dough is doing.  It should be a smooth, round ball.

A savory twist on classic French toast, this recipe features bread dipped in an egg mixture with red onion and parsley, pan-fried until golden and crispy, then topped with creamy yogurt, tangy pickled red onions, and a drizzle of spicy Sriracha for a burst of flavor. Perfect for a satisfying breakfast or brunch.

Savory French Toast with Pickled Red Onions and Sriracha Recipe

bread

red onion

parsley

black pepper

water (or milk)

Yogurt

Pickled red onions

hot sauce

Prepare the egg mixture

In a wide shallow bowl, whisk together the eggs, water, kosher salt, black pepper, diced red onion, and chopped parsley until well combined.

Heat the skillet

Place a skillet over medium heat and drizzle with a little oil to prevent sticking and aid browning.

Dip the bread

Dip one slice of bread into the egg mixture, coating both sides thoroughly while ensuring the onion and parsley adhere to the surface. Allow excess egg to drip back into the bowl.

Cook the toast

Place the coated bread slice in the hot skillet. If some onion and parsley did not stick, add more from the bowl onto the bread. Cook for 2 to 3 minutes on one side until golden brown, then flip and cook the other side for an additional 2 to 3 minutes until the egg is fully cooked and the crust is crisp and browned.

Repeat with remaining bread

Repeat the dipping and cooking process for the second slice of bread.

Plate and serve

Arrange the savory French toast on a plate, top each slice with a generous dollop of yogurt, a spoonful of pickled red onions, and drizzle with Sriracha hot sauce to taste. Serve immediately while hot.

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Best Keto Bread

Best Challah Bread Recipe

Homemade Egg Bread Recipe

Savory French Toast with Pickled Re...

Top 4 egg bread recipes from across the web

The most viewed egg bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Keto Bread

Best Challah Bread Recipe

Homemade Egg Bread Recipe

Savory French Toast with Pickled Re...

The most viewed egg bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine