Step 1: Heat the milk.
Place a saucepan with the specified amount of milk on the stove. Over medium heat, stirring with tablespoonfuls, add butter or margarine, salt and sugar. Stirring constantly, bring the mixture almost to a boil.
Step 2: Knead the dough.
In a bowl for ingredients, mix dry yeast and warm water with a mixer until smooth. Add warmed milk and 2 eggs, beat thoroughly.
Add the flour little by little until it is completely mixed. Lastly, add the raisins.
The dough should be sticky.
Step 3: Wait for the dough to rise.
Take a bowl larger than the resulting mixture. Grease it with a small amount of vegetable oil and place the finished dough there. Coat the top with vegetable oil again. Cover with plastic wrap or a bag and place in a warm, draft-free place.
It will take us approximately 1 hour for the dough to double in size.
Step 4: Place the risen dough on the work surface.
Sprinkle a small amount of flour on your work surface (table or rolling board) and remove the dough from the bowl.
The less flour you use when rolling, the better the bread will turn out.
Step 5: Divide the dough.
If you want to make 1 large loaf, then divide the dough into 3 equal parts.
If you need 2 small booths, then divide the dough into 2 equal parts and then into 3 more each of them. There should be a total of 6 equal pieces for 2 buns.
Step 6: Roll out the tetso.
Roll each piece of dough into a rope using your hands. Try to keep them the same size and length, approximately 15 cm. For 1 loaf you need 3 ropes.
Step 7: Weave the bread.
Bread weaving is very easy! We start folding the strands from the top, according to the principle of braiding. Do this carefully so that the ropes do not break; do not tighten them too tightly.
Step 8: Prepare the dough braid.
Cover the finished braid loosely with plastic wrap or a bag. It will take us 1 hour for the dough to increase in volume again, approximately 2 times.
Without wasting any time, set the oven to preheat at 350 degrees.
Alternatively, take the remaining egg and beat it in a glass with a teaspoon.
Before the braid is ready to go into the oven, brush the surface of the braid with egg wash using a pastry brush.
The baking sheet also needs to be greased, but with vegetable oil. Baking time 30 minutes.
We check readiness not only visually, but also with a wooden stick. To do this, pierce the finished bread with a toothpick; it should remain dry.
Step 9: Serve.
Let the finished bun cool slightly. Cut it into equal pieces and serve.
Bon appetit!
The bread will turn out a little sweet due to the raisins, so it will also be suitable as a treat for tea.
If you deliberately prepare a bun for tea, you can add a pinch of cinnamon to the raisins.
Do not leave the finished bread in the air, it will definitely dry out and turn into crackers. It must be stored in a bag or bread box.
Egg bread turns out to be more like a muffin, and therefore is perfect for sandwiches with butter, for toast with jam, and simply as a snack with soup.
I was baking egg bread in Philips bread machine 9046 in the “Quick baking of white bread” mode, it differs from the main mode in that the baking time is reduced by one hour. That is, the baking time took 2 hours 55 minutes. And together with adding all the ingredients, the cooking time for the egg bread in the Philips bread machine took a little over three hours.
I chose the third level of crispiness for the crust and did not regret it, it turned out very crispy with a beautiful brown tint.
I used general purpose flour; it is somewhat grayish in color when compared to McFoy. And damp, with lumps, as if saturated with moisture. I think that bread using Makfa would have turned out even fluffier. In any case, I usually sift the flour, removing possible dirt, breaking up lumps from staleness and saturating it with oxygen.
The eggs I took were second grade, that is, not very large. I used dry instant yeast.
Ingredients for Egg Bread Maker:
2 eggs + water = 300 ml in total
1 tsp. spoon of salt
2 table. spoons of granulated sugar
2 table. spoons of vegetable fragrant oil
3 table. spoons of powdered milk
420 g wheat flour
1 1/3 tsp. spoons of yeast (dry)
How to bake egg bread in a Philips bread machine 9046 ( Philips HD9046 
Products are placed in the bread machine according to the instructions for your bread machine model. U Philips HD9046 The liquid ingredients are added first, then the flour and finally the yeast.
Break the eggs into a measuring cup and shake lightly. Pour plain water directly over the beaten eggs to the 300ml mark. Pour this liquid into the bread machine bucket. Next, as usual, add salt and sugar. pour in fragrant vegetable oil, that is, unrefined. If desired, you can also use melted butter in the same amount - a couple of tablespoons. I just didn't feel like bothering with melting the butter.
Add the required amount of dry milk.
The flour needs to be sifted and added to the ingredients prepared in the bucket. And finally, add dry yeast.
Insert the pan into your bread machine and select mode number 2 “Quick baking of white bread”. I additionally set 750 g (the weight of the bread) and the dark color of the crust. The time was displayed - 2 hours 55 minutes.
The kneading started immediately; in the “Whole grain bread” mode, kneading begins only after 30 minutes due to the characteristics of the flour used in this mode. And here the kneading occurs immediately, then proofing, kneading again and proofing. And in the last 55 minutes of the measured time, our egg bread is baked.
The finished egg bread should be cooled on a wire rack and only then cut so that the crumb does not get crushed:
To me egg bread I liked it. Unlike or, it does not crumble as actively and has the same crispy crust. The site recommends baking egg bread in a bread maker.
Products for making dough.
Pour warm water, vegetable and olive oil into the bread maker bucket, add sour cream, egg and honey.
Then add flour, yeast, salt, turmeric and milk powder. Place food in the manner indicated in the instructions for your bread machine. Set the "White bread" mode, weight - 1 kg, crust color - medium. If you are kneading by hand, then first dissolve the yeast in warm water and leave for 10-15 minutes. Pour the yeast into a deep bowl, add two types of butter, an egg, sour cream and honey. Then add dry milk, turmeric and salt. Next, add flour and knead into a soft dough. Leave the dough in a bowl, covered with a towel, in a warm place for 1-1.5 hours.
The dough will be tender, smooth and not stick to the walls of the bucket. If you are making white bread in the oven, then knead the risen dough well, form the bread and place it on a baking tray. Let it rise for 30-40 minutes, then put it in the oven and bake until done.
Cool the white bread prepared with the addition of the egg slightly, then remove from the pan and cool on a wire rack. Regardless of whether you bake in the oven or cook in a bread machine, this bread turns out very tasty, tall and beautiful when cut. 
Bon appetit!
Egg bread - light, tender and incredibly airy - is similar to toast, but the homemade version is even tastier and more aromatic. From yeast dough on eggs there is only one step to rich bread, so to some extent this bread can even be called dessert bread. A slice spread with butter and/or jam is an excellent breakfast and a real treat.
Making egg bread is a pleasure. It is pleasant to work with delicate, soft, pliable dough, especially since, well kneaded, it will not stick to your hands. The dough rises well, and after baking it will have a very tender and thin crust.
Egg bread should not be prepared in advance because it goes stale quite quickly. But on the first day after baking it is absolutely impossible to tear yourself away from it! A small amount of milk powder, as well as heavy sour cream or thick cream added instead of vegetable oil, will help to slightly prolong the freshness of the homemade product. In addition, they will emphasize the eggy taste of the finished bread and give it a light creamy tint.
If you wish, you can bake egg bread either in a mold or on a baking sheet, shaping the dough into a loaf or a round loaf.
Cooking time: 3.5-4 hours / Yield: 1 large loaf
Ingredients
- white wheat flour 500 grams
- water 230 ml
- 2 eggs
- powdered milk 2 tbsp. spoons
- sour cream or heavy cream 1.5 tbsp. spoons
- sugar 1 tbsp. spoon
- salt 2 teaspoons
- dry yeast 1.5 teaspoons.
Preparation
Knead the dough in any way convenient for you. This recipe used a Binatone BM-2068 bread maker in the “Bun Dough” operating mode.
Place the eggs into the bowl of the bread machine, whisking them lightly.
Pour water in there and add cream/sour cream.
Now add flour, salt, sugar and yeast.
At first the dough will seem very wet, but you shouldn't add flour.
Don't worry, the dough will become one during kneading.
At the end of the program, when the dough goes through the fermentation stage, it will become very tender.
Place it on a floured work surface.
Fold the dough into an envelope.
Then roll the envelope so that its length matches the length of the baking dish.
Place the dough seam side down in the pan. It must be greased with vegetable oil or put parchment.
Place the dough in a warm place for about 1 hour until it has doubled in size. Don't forget to cover it so it doesn't dry out.
Bake the bread for the first 10 minutes at 250 degrees, sprinkling it with water every three minutes. Then reduce the temperature to 200 degrees and bake until golden brown for another 25 minutes.
Let the finished bread cool slightly, after which you can cut it and enjoy its excellent taste.
