Egg cheese bread is a savory pull-apart loaf made by wrapping enriched bread dough around a filling of hard-boiled eggs and melted cheese, then baking it until golden. This version, inspired by the popular snack found in Bukit Batok bakeries, combines a soft, slightly sweet dough with a rich, cheesy center that makes it perfect for breakfast or an afternoon snack. The key to its appeal is the contrast between the tender crumb and the gooey, savory filling, and it comes together with simple ingredients you can find at any supermarket.
Ingredients
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 2 ¼ tsp (7 g) instant yeast (one packet)
- 3 tbsp (40 g) granulated sugar
- 1 tsp salt
- 1 large egg, lightly beaten
- ¾ cup (180 ml) warm milk (about 110°F / 43°C)
- 3 tbsp (42 g) unsalted butter, melted
- 6 large hard-boiled eggs, peeled and chopped
- 1 ½ cups (170 g) shredded mozzarella cheese
- ½ cup (50 g) grated cheddar cheese
- 2 tbsp (30 g) mayonnaise
- 1 tbsp chopped fresh parsley (optional)
- 1 egg yolk mixed with 1 tbsp water (for egg wash)
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the beaten egg, warm milk, and melted butter. Stir until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes. The dough should be soft and slightly tacky but not sticky.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1–1.5 hours, until doubled in size.
- Make the filling: While the dough rises, combine the chopped hard-boiled eggs, mozzarella, cheddar, mayonnaise, and parsley (if using) in a bowl. Mix well and set aside.
- Shape the bread: Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle, about 12×16 inches (30×40 cm). Spread the filling evenly over the dough, leaving a 1-inch border on one long edge.
- Roll and cut: Starting from the long edge opposite the border, roll the dough into a tight log. Pinch the seam to seal. Using a sharp knife, cut the log into 8 equal slices.
- Assemble: Place the slices cut-side up in a greased 9-inch (23 cm) round cake pan or a 9×5-inch loaf pan, arranging them so they touch slightly. Cover loosely with plastic wrap and let rise for 30–40 minutes, until puffy.
- Preheat and bake: Preheat the oven to 350°F (175°C). Brush the top of the bread with the egg wash. Bake for 25–30 minutes, until deep golden brown and the internal temperature reaches 190°F (88°C) in the center (the egg filling is already cooked, but this ensures the dough is done). If the top browns too quickly, tent loosely with foil.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm.
Tips
- Substitutions: Use whole wheat flour for half of the all-purpose flour for a heartier texture, but add an extra 2 tbsp milk to compensate. If you don’t have mozzarella, use any melting cheese like Monterey Jack or provolone.
- Egg wash: Don’t skip the egg wash—it gives the bread a shiny, golden crust. If you prefer a softer top, brush with melted butter instead after baking.
- Common mistake: Overfilling the dough can cause the filling to leak out during baking. Keep the filling about 1 inch away from the edges, and don’t overstuff.
- Make ahead: You can assemble the bread the night before, cover, and refrigerate. In the morning, let it come to room temperature for 30 minutes before baking.
Serving Suggestions
Serve the egg cheese bread warm as a hearty breakfast with a side of fresh fruit or a simple green salad. It also makes a great snack with a cup of coffee or tea. For a more substantial meal, pair it with a bowl of tomato soup or a light vegetable soup.
Variations
- Add protein: Mix in ½ cup (75 g) of cooked, crumbled bacon or diced ham with the egg filling for extra flavor.
- Spicy kick: Add 1–2 finely chopped chili peppers or a teaspoon of chili flakes to the filling for a spicy version.
- Herb twist: Add 1 tablespoon of dried Italian herbs or za’atar to the dough for an aromatic crust.
- Veggie version: Sauté 1 cup of chopped spinach and mix it into the egg filling, squeezing out excess moisture first.
Storage and Reheating
Store leftover bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, place slices in a toaster oven or regular oven at 350°F (175°C) for 5–7 minutes, until warmed through and the cheese is melty again. You can also microwave individual slices for 20–30 seconds, but the crust will soften. For longer storage, freeze the baked bread (wrapped tightly) for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use raw eggs instead of hard-boiled? No, the filling needs to be pre-cooked because the bread bakes for only 25–30 minutes, which may not be enough to cook raw eggs safely. Hard-boiled eggs also give the filling a firmer, more cohesive texture.
Why is my dough not rising? Yeast needs warmth and moisture to activate. Check that your milk is not too hot (over 120°F / 49°C will kill the yeast) and that your yeast is fresh. Also, make sure your kitchen is warm enough (around 75°F / 24°C) for the rise.
Can I make this without a stand mixer? Absolutely. Kneading by hand for 8–10 minutes works just as well. The dough is forgiving, and you’ll know it’s ready when it springs back when poked.
How do I know when the bread is done? The top should be deep golden brown, and the internal temperature should read 190°F (88°C) in the center. If you don’t have a thermometer, insert a skewer into the dough part—it should come out clean.
Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier, more structured crumb. You may need to add a little more milk (about 1–2 tablespoons) to achieve the same consistency.
Is this bread suitable for freezing? Yes, it freezes beautifully. Wrap the cooled bread tightly in plastic wrap and then foil. Thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for 10 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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