Egg Bread with Herb Infusion

This delightful egg bread combines the traditional flavors of a classic brioche with a creative twist of fresh herbs and a touch of honey. The result is a soft, airy loaf that is perfect for breakfast or brunch, offering a subtle sweetness and aromatic herbal notes that elevate the simple egg bread to a new level. This recipe is suitable for various dietary preferences, as it contains no allergens like nuts or dairy.

Ingredients:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1/2 cup warm milk (or plant-based milk for dairy-free option)
• 1/4 cup honey
• 4 large eggs
• 1/4 cup unsalted butter, melted (or coconut oil for dairy-free option)
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon vanilla extract

Instructions:

1. In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
2. In a separate bowl, whisk together the warm milk, honey, eggs, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients, and mix until a dough forms.
4. Add the chopped herbs and knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
5. 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 it has doubled in size.
6. Preheat your oven to 350°F (175°C).
7. Once risen, punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
8. Cover the loaf with a cloth and let it rise for another 30 minutes.
9. Bake in the preheated oven for 30-35 minutes or until golden brown and sounds hollow when tapped.
10. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.