Golden Egg Bread with Dried Fruit: A Bread Machine Recipe (+ Video)

Home » Golden Egg Bread with Dried Fruit: A Bread Machine Recipe (+ Video)

Sneak Preview: This Golden Egg Bread with Dried Fruit is a bread machine recipe with a rich but light texture that works well for breakfast toast, bread pudding, or French toast. Bonus: It’s dairy-free. If preferred, mix this bread with an electric mixer or by hand. See the recipe notes for details.

Sliced egg bread with dried fruit, one piece slathered with blackberry jelly.

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Are you looking for a soft, sweet, and eggy bread recipe to make chicken salad, ham salad, or turkey panini sandwiches? Or maybe you need bread for toast and jelly in the morning or for making French toast. How about a memorable peanut butter and jelly sandwich for lunch?

This dried fruit bread recipe is excellent for eating out of hand, especially on the first day. It is not a chewy or rustic style bread but soft and somewhat sweet with a tender crumb. Bread flour helps keep it from falling apart in addition to shaping by hand, even when you use a bread machine.

Dried Cranberry-Cherry Butter Bread Pudding on a spoon
This egg bread is similar to bread machine challah or bread machine brioche in that it makes wonderful French toast or bread pudding as seen above.

ingredients needed for this recipe

Ingredients and common substitutions:

  • Water: I like to use de-chlorinated water (let it sit on the counter for 24 hours) or spring water. For most people, tap water will work fine. If you want richer bread, substitute milk for the water. (No need for warm water as the heat produced by the bread maker paddles will heat the ingredients in a hurry.)
  • Eggs: Size is important when it comes to eggs and bread dough. Eggs count as a liquid. The more liquid you use, the more flour you need.

    I always use large eggs when developing my recipes. If you want to use a different size, adjust the total liquid in this recipe accordingly. For example, when using extra large eggs, use less water.
  • Oil: I like to use olive oil for two reasons. It has health benefits and adds a fruity flavor that complements the dried fruit. Butter is an excellent alternative to oil if you don’t mind dairy products. No need to melt it. Instead, chop it finely, and it will soften in a hurry once the kneading begins.
  • Sugar: I use granulated sugar. If you want sweeter bread, add another tablespoon of sugar. If you want to, cut out the sugar completely, but the dough will take longer to rise. Substitute brown sugar or honey if you prefer. If you use honey, the moisture level of the dough may be affected. Check the dough as it kneads in the machine in case it needs correction.
  • Salt: This recipe was tested with table or sea salt. If you want to use Kosher salt, add at least ¼ teaspoon of extra salt. You can reduce the salt, but please don’t cut it out completely. Yeast needs salt to behave correctly. No salt often results in the dough rising too fast, then falling when you put the shaped loaf into the oven to bake.
  • Flour: I like bread flour in this recipe. It makes a sturdier sandwich loaf and supports the dried fruit. If you try substituting all-purpose flour, you may or may not need to add Vital Wheat Gluten to help the bread rise. (Follow the directions on the package for the amount.)
  • Yeast: I recommend using instant yeast or bread machine yeast for every recipe you make with a bread machine. See the recipe notes if you want to use active dry yeast.
  • Dried Fruit: You could make this bread without it, but dried fruit takes it from the blue ribbon category to grand champion-purple-ribbon status.  Below, you can see it with dried cranberries.  In the top picture, I used dried cherries.  Try raisins, currants, dates, dried blueberries, or mixed dried fruits.

    If you like fruity flavors in bread, don’t miss these recipes for Orange Sweet Rolls with Cream Cheese Icing, Artisan Rosemary Yeast Bread with Dried Cranberries and Pecans, or Fresh Blueberry Yeast Bread from a Bread Machine.

📌Bread maker tip:

Adding fruit (or nuts) at the end of the kneading process preserves the integrity of the fruit.  Many bread machines have a unique signal to let you know when to add fragile ingredients.

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How to mix and knead egg bread in a bread machine:

ingredients for bread loaded into bread maker pan
Add all ingredients except the dried fruit to the bread machine pan in the order listed.
the dough should start to clump together in the first minute of mixing.
During the first minute of the mixing process, open the lid and check to make sure the paddles are engaged and the dough is starting to clump.
Well-kneaded dough should be smooth, shiny, and elastic.

Recheck the dough after 15 minutes of kneading. Look for the dough to stick to the sides, then pull away cleanly. The dough should be shiny and elastic. If it won’t stick at all, add liquid 1 tablespoon at a time. Allow the dough to absorb the moisture before deciding whether to add more.

If the dough is too sticky and won’t pull away cleanly, add flour 1 tablespoon at a time, allowing the dough to absorb the flour before adding more.


Add the dried fruit in the last 5 minutes of kneading. You can add them earlier, but the paddles may pulverize the fruit. If you forget to add the fruit, you can always add it manually as you shape the dough after the DOUGH cycle is complete.
Dough that has doubled in size by the end of the DOUGH cycle.
The dough should be double its original size at the end of the DOUGH cycle. If not, leave the dough in the machine to rise until it is doubled. (This happens most often in a cold kitchen.)

Egg Bread with Dried Fruit from the bread maker pan to the oven

pulling dough out of the bread machine pan onto a lightly floured surface
When the DOUGH cycle is complete, pull the dough out of the bread machine pan onto a lightly floured surface. I like to use a silicone baking mat because you pick up the whole mess, shake it out in the trash or sink, and throw it into the dishwasher or give it a quick swish through soapy water.
shaping dough into a ball
Lightly knead the dough and form it into a ball. If the dough seems bouncy and elastic, cover it with a tea towel and allow the dough to relax for 15-20 minutes before shaping.
shaping dough into a rectangle
Use your hands or a rolling pin to roll the dough into a rectangular shape. Take care to press out the bubbles on the edges.
Use your pan to make sure you have shaped the dough wide enough.
My dough is about 10½ inches wide because my pan is 10 x 5-inches. A 9 x 5-inch pan will also work.
rolling dough into a cylinder
Use your hands to roll the dough into a cylinder. Roll snugly without stretching. Brush away any excess flour to help prevent tunnels.
Pinching the seams together with your fingers.
Pinch the seam together with your fingertips. Pull up the ends toward the seam and use your fingers to seal.
dough placed inside of a loaf pan to rise one more time.
Place the dough into a nonstick loaf pan (10 x 5-inches or 9 x 5-inches) with the seam side down. Use your hands to press the dough into the corners and evenly distribute it across the length of the pan.
bread covered with a cheap shower cap or tea towel for the second rise.
Cover the bread and place the pan into a warm place (75-80˚F or 26˚C) for the final rise until it peeks over the side. I like to use cheap shower caps or a tea towel. Another option is to spray plastic wrap with oil.
raised loaf ready to bake
Preheat a conventional oven to 350˚F (180˚C) for 15 minutes before you think your bread will be ready to bake. When using a 9 or 10-inch loaf pan, the dough should barely peek over the top at the end of the final rise.
baked loaf cooling on wire rack
Bake for 35-40 minutes or until the internal temperature reaches 190-195˚F (88-91˚C).
sliced egg bread with jelly in a round dish
Allow the bread to sit in the loaf pan for 5-10 minutes. Turn out onto a wire rack to cool completely for an hour or as long as you can stand it. Slicing warm bread can result in crushed bread, but sometimes, it’s worth it. 😜

Frequently Asked Questions about this Egg Bread recipe with Dried Fruit

Do I need to use an egg wash on this bread?

You can, but the egg and sugar in the recipe will give you a golden brown finish without a glaze. If you want to add a wash, brush the rolls with one egg yolk combined with 1 tablespoon of water and a pinch of salt.

How is Challah or brioche different from egg bread?

They are all similar in that they use several eggs resulting in a soft and tender texture with a yellow color.

Brioche is famous for containing lots of butter (more than double the fat in this recipe) in addition to multiple eggs. Most instructions call for refrigerating the sticky dough so it will be easier to shape. Challah is similar to this egg bread recipe, often dairy-free, and traditionally presented in a braided shape. All three of these bread recipes can be successfully mixed and kneaded in a bread machine, then baked in a conventional oven.

Can I freeze this bread?

Yes. Since this bread will only stay fresh for a couple of days, double wrap it and store it in the freezer. Use within 3-4 weeks.


This recipe was adapted from the book, “One Hundred Years of Bread” by Sidney Brockman Carlisle.

If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula


slices of golden egg and dried fruit bread

Golden Egg Bread with Dried Fruit (Bread Machine Recipe)

This recipe for Egg Bread with Dried Fruit has a light texture that works well for bread pudding, sandwiches, and eating out of hand. Incidentally, it is dairy free.
5 from 6 votes
Prep Time 45 mins
Cook Time 30 mins
Mix and Rise Time 3 hrs 15 mins
Total Time 4 hrs 30 mins
Course Bread
Servings 12 slices

Video

Ingredients

  • cup water - 151 gr
  • 2 large eggs - 100 gr
  • cup vegetable oil - 67 gr (I prefer olive oil)
  • 3 tablespoons granulated sugar - 36 gr
  • teaspoons table or sea salt - 9 gr
  • 3⅓ to 3½ cups unbleached bread flour - 400 to 420 gr (Start with 3⅓ cups of flour and add more if necessary.)
  • 2 teaspoons instant or bread machine yeast - 6 gr
  • ¾ cup dried cranberries, dried cherries, dried apricots, chopped dates, raisins, or a combination - 120 gr

Instructions
 

  • Place ⅔ C water, 2 large eggs, ⅓ C oil, 3 T sugar, 1¼ t salt, 3⅓ C bread flour, and 2 t instant yeast in the bread machine pan in the order listed. Select the DOUGH cycle and press START.
  • Add ¾ C dried fruit when the add-in beep signals or about 5 minutes before the kneading phase ends. (Check your manual for the specific timing of your model.)
  • Open the lid and look at the dough at least twice during the mixing and kneading phase. Take a peek immediately after the machine starts mixing to ensure the paddles are engaged correctly. The dough should start to clump immediately.
  • Recheck 15 minutes into the DOUGH cycle to assess the consistency and moisture content of the dough. The dough should stick to the side, then pull away cleanly.
    If your dough is too wet, add flour one tablespoon at a time, giving the dough a chance to absorb the flour between each addition.
    Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
  • When the DOUGH cycle is finished, check the dough to see if it has doubled in size. If so, remove it from the pan to a floured surface. If not, leave it in the bread maker pan until it doubles before proceeding. (This may happen when your kitchen is cold in the winter.)
    Remove the dough from the bread maker onto a lightly floured surface.

Shaping the dough:

  • Knead the dough slightly to press the air out of the dough. Press with your hands or use a rolling pin to shape the dough into a rectangle, with the shortest side slightly longer than your pan.
  • Starting with the short side nearest you, use your hands to roll the dough into a cylinder shape. Tuck ends under and carefully place the roll into a loaf pan (10 x 5-inches or 9 x 5-inches). It should fill the pan about halfway.
  • Cover the shaped loaf loosely with a clean towel and allow it to rise in a warm place until almost double. This rise may take as long as an hour or more, but don't watch the clock. The dough appearance is your only true guide.
  • Preheat your oven to 350˚F (180˚C). Bake until cooked through and the crust is golden brown–approximately 45 minutes. If necessary, cover with aluminum foil during the last third of the cooking time to protect the loaf from over-browning. When the loaf is done, the internal temperature should reach 190˚F (88˚C).
  • Let the baked loaf cool in the pan on the counter for 15 minutes. Turn out onto a cooling rack. Allow the bread to cool completely before slicing, or you risk squashing it as you slice. (Sometimes, eating warm bread is worth the risk of crushing it. 🤔)

Notes

Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn up the speed to 2 or 3. Continue beating/kneading until the dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape it as indicated in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than is called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

Nutrition

Nutrition Facts
Golden Egg Bread with Dried Fruit (Bread Machine Recipe)
Serving Size
 
1 slice
Amount per Serving
Calories
 
236
Calories from Fat 72
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
4
g
Cholesterol
 
31
mg
10
%
Sodium
 
305
mg
13
%
Carbohydrates
 
35
g
12
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Bread
Cuisine: American
Keywords: #bread machine recipe, #dairy-free, #egg bread, #egg bread with dried fruit
Like this recipe? Thanks for leaving a 5-star rating inside the recipe at the top! 🤩

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Recipe Rating




16 Comments

  1. cozy kitchen by the sea says:

    ooooooooooo that looks *good* ! ! !

  2. Yum, I think I’d eat this for breakfast. Interesting observation about adding fruit earlier vs. later!

  3. What a great looking bread! I bet it was great in the bread pudding!

  4. I love using my bread machine, too. It’s so easy to throw everything in their and let it go. Your bread looks great and so versatile, too.

  5. this bread looks delicious! I love to spread salted butter on dried-fruit bread. Next time, I will try it with your savory recipe 😉

  6. I made this bread today.It was wonderful! We added dried sour cherries and used cream cheese and lemon curd on the bread-yum

    1. Lemon curd is one of my favorites. So glad it worked out for you.

  7. um…. this just looks exquisite! The coloring is nice and warm – you can almost taste it. It’s such a beautifully-shaped loaf. I gave my bread machine away decades ago (that long…?) but I remember how easy it was (and waking up in the middle of the night when it started up)! It’s a great machine – but handmade is also very rewarding…. putting this one on my list!

  8. this is beautiful…..it looks so yummy I’ll have to try try this recipe myself…love addition of dried fruit 🙂

  9. I made this bread yesterday and LOVED it! Thanks for putting this recipe up!

  10. I made this bread and it came out perfect the first time, it makes great French toast too, I used eggnog and an egg as the base, cinnamon. I lost s similar recipe years ago and I finally found it. I added 1/4 cup of Old English diced fruit and peel mixed fruit and golden raisins, the colored specs of fruit were a nice added colorful touch. This diced fruit you can get normally around the holidays, I hope you can get it year round. Thanks for this wonderful recipe to add to my collection

  11. Did you ever hear of adding baking powder to bread dough to make it rise higher and lighter?

  12. My initial batter was really really watery…. any idea why??

    1. Is it possible you forgot to add all the flour or perhaps mismeasured the liquid or oil?

  13. 5 stars
    Made this today and can’t wait to taste it in the morning. Similar to a challah recipe I have but much simpler to make – no braiding necessary – 😂 Thanks for recipe. I used regular all-purpose flour and substituted 1 tsp. of wheat gluten for 1 tsp. of flour. It seems to be fine. I have pictures, but don’t know how to attach them here.

    1. Hi Stephen,
      I hope your bread turns out great. You can attach pictures to my other email: Paula at saladinajar.com. Can’t wait to see them.