Egg bread recipe
Egg Bread recipeThis article was published by: Matthew
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|2 ¼ tsp||dried active yeast, or bread machine yeast (one 7g sachet)|
|700 g||white bread flour|
|2 medium||eggs, beaten, bring to room temperature in advance|
|6 tbsp||sunflower oil|
|1 ½ tsp||salt|
|175 ml||warm water|
InstructionsPlace ingredients into bowl of machine in the order specified by the manufacturers (usually liquids first).
Select white bread, 1˝lb or 750g loaf, and light or medium crust where appropriate. Set to bake cycle and start machine.
After the initial mix cycle is complete, before the machine starts the kneading process(es), check for consistency. The dough should be smooth, shiny and slightly moist without being very sticky. If it looks dry and rough in texture, add additional water at about 1 tsp or ˝ tbsp at a time, allow a few cycles to mix and recheck until it looks smooth and shiny. If too wet and sticky, add about ˝ tbsp more flour until it looks correct.
Remove pan from machine when finished and remove loaf to cool on a wire rack. Allow to cool completely before slicing.
For a more intense golden colour, add a few saffron strands stirred with about ˝ tbsp warm water.
ca. 10 min
ca. 5 hrs
Grade of difficulty:
Calories per portion:
Reference: Egg bread recipe
Recipe type: xarchivex
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