Bread Machine Golden Egg Bread (with Dried Fruit)
Sneak Preview: This Bread Machine Golden Egg Bread is mixed and kneaded in a bread machine, then shaped and baked in the oven for a soft, tender crumb and beautiful golden color. Lightly sweet, dairy-free, and ready in about 4½ hours,
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
I reach for this bread when I want something just a little special—but still versatile. It’s soft enough for toast and jelly, sturdy enough for chicken or ham salad, and rich enough to turn into excellent French toast.
The dried fruit adds just enough interest without turning it into fruitcake territory, and the dairy-free dough makes it versatile for different kitchens and occasions. If you like breads such as challah or brioche but want something a little simpler and less rich, this loaf fits the bill beautifully.
How I Use a Bread Machine for Better Bread
I use my bread machine (my favorite) to mix and knead the dough using the DOUGH cycle, then shape the loaf and bake it in a conventional oven. This approach gives me better rise, structure, and crust — results I’m happy to share with family and friends.
If you prefer to bake bread entirely in your machine, you can—but results will vary depending on the recipe, humidity, and your bread machine model. My free Bread Machine Crash Course explains this approach in more detail .
No bread machine? See the recipe notes for how to make this recipe with a stand mixer or by hand.
Ingredients & Substitutions
• WATER: Tap works, but de-chlorinated or spring water is ideal. For a richer loaf, swap with milk—no need to warm.
• EGGS: Large eggs are best; adjust water if using a different size.
• OIL: Olive oil adds a fruity note; butter works if you don’t mind dairy.
• SUGAR: Adjust to taste—more for sweeter, less for milder. Honey or brown sugar can be used but may require moisture adjustment.
• SALT: Essential for flavor and yeast control; increase slightly if using kosher salt.
• FLOUR: Bread flour provides structure; if using all-purpose, add vital wheat gluten to support the fruit.
• YEAST: Instant or bread machine yeast is recommended.
• DRIED FRUIT: Cranberries, cherries, raisins, dates, blueberries, or a mix all work well.
Step-by-Step Photos: How to Make Bread Machine Golden Egg Bread
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
How To Mix and Knead the Dough
Shaping the Dough
Bread Machine Golden Egg Bread (with Dried Fruit)
Video
Ingredients
- ⅔ cup (151 g) water
- 2 large (100 g) eggs
- ⅓ cup (72 g) vegetable oil (I prefer olive oil)
- 3 tablespoons (36 g) granulated sugar
- 1¼ teaspoons table or sea salt
- 3⅓ to 3½ cups (400 g) unbleached bread flour (Start with 3⅓ cups of flour and add more if necessary.)
- 2 teaspoons instant or bread machine yeast
- ¾ cup (91 g) dried cranberries, dried cherries, dried apricots, chopped dates, raisins, or a combination
Instructions
- Making the Dough: Place ⅔ cup (151 g) water, 2 large (100 g) eggs, ⅓ cup (72 g) vegetable oil, 3 tablespoons (36 g) granulated sugar, 1¼ teaspoons table or sea salt, 3⅓ to 3½ cups (400 g) unbleached bread flour, and 2 teaspoons instant or bread machine yeast in the bread machine pan in the order listed. Select the DOUGH cycle and press START.
- First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See more details–Surprising Secret for Making Better Bread with a Bread Machine.NOTE: Bread dough is influenced by flour, humidity, and even your kitchen temperature—so use this step to fine-tune the dough for your environment.
- Add Dried Fruit – In the last 5 minutes of the kneading, (most bread machines beep) add ¾ cup (91 g) dried cranberries, dried cherries, dried apricots, chopped dates, raisins, or a combination when the add-in beep signals or about 5 minutes before the kneading phase ends. Mix the fruit in by hand while shaping the dough if you forget
- First Rise – Let the dough rise in the machine until doubled in size. If it needs more time, leave it in the pan until ready.
- End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 5 seconds to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
- Preparing to shape: 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.
- Shape dough into a log: 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.
- Second Rise: Cover and let the dough rise in a warm place until nearly doubled.. 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.
- Bake: Preheat the oven to 350˚F (180˚C). Bake for 35-40 minutes until golden brown and the internal temperature reaches 190-195°F (88-91°C). Check with a quick-read digital thermometer. Cover with foil if it browns too quickly.
- Cool – 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 (1 hour) before slicing, or you risk squashing it as you slice. (Sometimes, eating warm bread is worth the risk of crushing it. :-))
Notes
- Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
- Baked bread: Double-wrap and freeze up to one month. Reheat gently.
- Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
- By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
If you enjoy fruit-filled breads, try citrusy orange sweet rolls with cream cheese icing, rosemary cranberry-pecan artisan bread, or a fresh blueberry yeast bread mixed in a bread machine.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
This recipe is adapted from “One Hundred Years of Bread”(paid link) by Sidney Brockman Carlisle.
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.
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.
My initial batter was really really watery…. any idea why??
Is it possible you forgot to add all the flour or perhaps mismeasured the liquid or oil?
Did you ever hear of adding baking powder to bread dough to make it rise higher and lighter?
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
I made this bread yesterday and LOVED it! Thanks for putting this recipe up!
this is beautiful…..it looks so yummy I’ll have to try try this recipe myself…love addition of dried fruit 🙂
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!
I made this bread today.It was wonderful! We added dried sour cherries and used cream cheese and lemon curd on the bread-yum
Lemon curd is one of my favorites. So glad it worked out for you.
this bread looks delicious! I love to spread salted butter on dried-fruit bread. Next time, I will try it with your savory recipe 😉
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.
What a great looking bread! I bet it was great in the bread pudding!
Yum, I think I’d eat this for breakfast. Interesting observation about adding fruit earlier vs. later!
ooooooooooo that looks *good* ! ! !