The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Question about eggs in bread

TheUninvited's picture

Question about eggs in bread

I wanted to know how long it lasts if you make a bread and used an egg on it?


I've seen some recipes about soft bread and they use 1-2 egg and some milk powder and i am wondering how long will the bread last without freezer and without refrigerator ofcourse^^

cgap's picture

I read last week that 1 tablespoon of Chia seeds to 3 tablespoons of water can be used as an egg substitute.

I haven't tried this myself but presumably you have to soak the seeds and then put the mix in a blender, or mash it into a paste. Maybe someone with a bit of knowledge about vegan foods will have more information on this.

Otherwise, I'd say a couple of days before it turns furry.

Colin2's picture

If anything, the extra fat from the yolk will delay staling a bit.  The milk and eggs give you a softer, fluffier bread. 

Queen of Tarts's picture
Queen of Tarts

Enriched bread will stay fine for 4-5 days, depending on your room temperature and humidity.  I keep mine wrapped in a clean towel or plastic, and stored in a bread box.  Pain de mie will last up to a week (will be stale, obviously, but not spoiled).  I will never know what the shelf life for babka and sweet buns is, because they disappear too fast :).  I understand you want to be careful with storing dairy at room temperature, but if it's been incorporated into the dough (not baked separately as a custard, for example) it is perfectly safe.  If you want to extend the shelf life of your breads even more, consider using sourdough instead of commercial yeast.

TheUninvited's picture

thanks so much for help ;)