Basic Egg Bread (bread machine dough)

 
 
 
 
 

I was just recently trying to estimate how many loaves of bread I made in the last five years.  I bake a new loaf at least every other day.  I bake bread for playdates and picnics.  I bring a loaf with me when I visit mommy friends who had a new baby and sometimes I bake one for a sick neighbor.  Hmm… about 300 a year?  1,500 loaves of bread in five years?  Even if I’m over-estimating, it’s still a lot of bread.

 

Many recipes tried.  There are a handful of favorites and I will share them with you one by one.  This one is the one I bake most often because it goes equally well with soup and jam.  Not too sweet, not too hard.  Just right.

 

Basic Egg Bread 
Ingredients (1 1/2 pound loaf)
2/3 cup milk
2 large eggs
2 Tablespoons oil (I like olive oil)
1 teaspoon salt
2 Tablespoons honey
1 cup whole wheat bread flour
2 cups white bread flour
2 1/4 teaspoons yeast

 

Add ingredients to bread machine pan in order suggested by manufacturer.  Select dough/manual cycle.  Get the baking pan ready by oiling it and then dusting it with flour.  This is how it is going to look.

 

When cycle is complete, the dough should look tight and springly. Here he is… (in Russian the word “bread” is a masculine noun)

 

Remove dough from machine and put it into the pan.  To make the final product more visually appealing I like to cut some check marks into it.

 

 

 Now oil the plastic wrap (I usually just pour a bit of oil on a brush and brush the wrap) or spray it with PAM.  Cover the dough and let it raise in a nice, warm place.

Bake at 325F for 35 minutes and let rest (it will keep cooking) before slicing.  I bake my bread in a toaster oven, so your baking time my vary.

 

A freshly baked bread is a thing of beauty.   And relatively little effort, I think.

 

 

 
 

We like to play Tea Parties.

More favorite bread recipes to come.

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