Egg Bread with Herb Butter

This delightful egg bread combines the traditional richness of a classic recipe with a creative twist of fresh herbs and spices. The bread is soft and fluffy, enriched with eggs for a tender crumb, and served with a herb-infused butter that elevates its flavor profile. Perfect for breakfast or brunch, this dish is both satisfying and appealing, meeting dietary needs without sacrificing taste.

Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1/4 cup sugar
• 1 cup warm milk
• 4 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 tablespoons fresh herbs (such as rosemary and thyme), finely chopped
• 1/2 cup unsalted butter, softened (for herb butter)
• 1 tablespoon fresh herbs (such as parsley and chives), finely chopped
• Salt and pepper to taste

Instructions:

1. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine flour, salt, and sugar. Make a well in the center and add the frothy yeast mixture, eggs, melted butter, and vanilla extract.
3. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat the oven to 350°F (175°C).
6. Punch down the risen dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan.
7. Cover and let it rise again for about 30 minutes.
8. Bake for 30-35 minutes or until golden brown and sounds hollow when tapped.
9. While the bread is baking, prepare the herb butter by mixing softened butter with fresh herbs, salt, and pepper.
10. Allow the bread to cool slightly before slicing. Serve warm with the herb butter.