When baking season brings thoughts of savory loaves of bread hot from the oven, we often overlook egg breads. But these rich, moist — and yes, eggy — loaves deserve serious consideration. They are satisfying in a way we typically associate with quick sweet breads, yet are versatile enough to accompany dinner and make delicious sandwiches.
For this recipe, we studded a basic egg bread with four varieties of seeds — sesame, sunflower, poppy and pumpkin. The seeds add a satisfying crunch without detracting from the moist crumb of the bread. If you’d rather leave out the seeds, that’s fine, too.
FOUR-SEED EGG BREAD
Start to finish: 3 hours
1 tablespoon toasted sesame seeds
1 tablespoon toasted sunflower seeds
1 tablespoon poppy seeds
2 tablespoons toasted pumpkin seeds (also called pepitas)
¼-ounce packet instant yeast
½ cup warm milk
½ cup warm water
4 egg yolks
4 cups all-purpose flour
2 tablespoons toasted sesame oil