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Thursday, April 26, 2012

Egg Bread Recipe

I grew up on cheap white bread, to this day, it is what I prefer. I've been trying to do better about eating whole grains, I'm just not developing a real love for whole grain bread though. Oh, I suffer through and eat it because it's good for me, but it is definitely not my first choice in white bread is.

As I looked through my bread recipes yesterday, I came across one my friend Karyn from The Teakettle Corner gave me several years ago. I had completely forgotten about this little jewel. It's as close to cheap white bread as any homemade bread I have made. I teased Papa Bear with the smell of it, then teased him more as I explained how very light the loaf was, but he couldn't eat any of it yet as it needed to cool. When he was finally allowed to dive into it, he asked if I was going to make another loaf tomorrow! Believe me, this is really something coming from a die-hard wheat bread eater. I'm thinking next time I make it, I'll put the flour as 1/2 white and 1/2 wheat and see how it turns out. Who knows, if whole wheat bread can be as soft as white bread, I may just learn to eat it.

Egg Bread

1/2 C. water
2 C. white bread flour (I used regular white flour)
1 T. sugar
1 tsp. salt
2 1/2 T. butter
1 egg
1 egg yolk (reserve white for later)
either 3/4 tsp fast rise yeast or 1 1/2 tsp active yeast

Place all ingredients as recommended into your bread machine and bake with light crust setting.

What I did is:
Place all the ingredients into the bread machine on the dough cycle. When this was complete, I turned it out onto the floured counter and kneaded it a few times. I then made it into a loaf shape and placed it into a greased loaf pan to rise (about and hour). I then brushed the top with the egg white left over from the extra egg yolk. Bake at 375* for 20-25 minutes.

This is so incredibly yummy, your Papa Bear will be begging for more too!

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