Egg bread, perfect for TORIJAS

  1. What would you use it for?
  2. Egg bread with MM or chemical yeast.

this egg bread It is more than a bread, it is a brioche, so it will serve us to eat it with butter and jam or alone, be careful or when you realize it will have disappeared from how delicious it is.

What would you use it for?

I love it on toast, to eat it in a sandwich, it's only delicious but to make FRENCH TOAST It is extraordinary for its consistent and tight crumb, try it and tell me.

This is one perfect recipe for beginnersIt is a simple, easy recipe and from which you will obtain the enormous pleasure of enjoying the bread made by ourselves.

For the bread to have an exquisite flavor, use a quality flour and follow the recipe instructions step by step, the result will be perfect.

If where you live the flours are not called as indicated in the recipe you can see what is the equivalent in your country of residence, I'll explain it to you HERE.

egg bread with sourdough or yeast

Egg bread with MM or chemical yeast.


  • 450 gram of strength flour
  • 230 gram milk


  • 100 gram SOURDOUGH (50% hydrated) and 5 g of fresh baker's yeast or 2 g of dry baker's yeast sourdough recipe, here


  • 10 gram fresh baker's yeast or 6 g dry baker's yeast
  • 5 gram hallway
  • fifty gram of sugar
  • 2 eggs M and another one to paint
  • fifty gram butter at room temperature
  • First of all we mix the sugar, eggs, salt and milk in a bowl or in the container of our mixer or thermomix.

  • Add the flour and knead for 7 or 8 minutes in a robot and about 12 minutes if we do it manually. We give a 5-minute rest

  • Add the SOURDOUGH and the yeast, if it is fresh we crumble it with the tips of our fingers over the dough and if it is dry, we sprinkle it and knead for a few minutes.

  • Let the dough rest for five minutes

  • The dough must be well kneaded, with the gluten developed, so we add the butter and knead until it is well integrated. If you do this step with the robot, you will have no problem, but if you do it by hand, you will remember me a hundred times a second because this dough sticks a lot, dip your hands in oil and continue, you will see that the ending is happy.

  • Dust a work surface with flour and turn the dough over it, knead and roll.

  • Oil or flour a bowl and place the ball of dough inside, cover with plastic wrap and leave it in a place sheltered from drafts (me in the microwave) for two hours. and 1/2

  • Retrieve the dough, turn it onto a lightly floured work surface, degas the dough a little, stretch it out with your hand to make a rectangle.

  • Fold half of the dough in half

  • Repeat the same with the other half and fold it over the previous one.

  • Now we will have a roll in the shape of a bar, place the folds down, paint with beaten egg.

  • Let ferment in a warm place for approximately 1 hour.

  • Turn on the oven so that it is preheated with heat below and above at 180º

  • Once fermented and increased in volume, pinch the egg a second time,

  • Put the bread in the oven on the second oven guide counting from the bottom.

  • Bake about 30 minutes approx. Take care that it does not brown too much during baking, if this happens, cover with aluminum foil and continue baking.

  • Remove from the oven and let cool on a wire rack.

  • Once completely cold, cut into thick slices and leave until the next day to make French toast or simply have breakfast.

FLOUR: Better use a flour with enough strength, MANITOBA type, it will be easier for you to handle and it absorbs liquids better. Or a FORCE with W400 or higher.

We cut thick slices that allow us to savor the bite.

To enjoy

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