Egg Bread

 I’m still exploring various bread recipes. I started looking for egg bread.  This is what I made

Egg Bread

2 cups milk

1/4 cup butter

6 cups bread flour

2 packages yeast

1 1/2 teaspoons salt

3 eggs

Butter for brushing on the loaves, optional

Heat the butter and milk over medium heat just until the butter melts. 

Don’t get it too hot. We’re going for warm.  I tested in with my finger!

In the mixing bowl place 3 cups of bread flour, the yeast and the salt and mix. 

I don’t usually make bread without proofing the yeast, but decided to trust the new yeast and follow this recipe.

Pour tin he milk and butter mixture and stir with the dough hook.

Whisk 3 eggs in a small bowl and add to the mix.

Add the remaining 3 cups of flour, one cup at a time. 

Let the dough hook knead for a few minutes until the dough pulls away from the bowl and starts to climb the dough hook.

Sprinkle a small amount of flour on a clean counter.  Place the dough on the counter   

It will still be a little sticky.  Knead for about 5 minutes. Shape into a ball.  

Pour about 1 tablespoon into a large bowl and smear it up the sides. Put the dough in the bowl and flip it over to coat all sides with the oil. 

Cover the bowl with plastic wrap and set it in a warm spot for 1 hour. It should double in size.  

Spray Pam in two bread pans.  

Punch down the dough and divide it in two pieces.  Save the plastic wrap.

Roll out the bread into a rectangle, popping any air bubbles. Roll up the bread, pinching the seams as you go.  

Fold over the ends to fit in the bread pan and seal all seams with pinching. 

Place the bread dough logs in the pans.  Cover with the saved plastic and set in a warm spot for about 30 minutes or until they have doubled in size.

Preheat the oven to 350°. Bake for 30 minutes.  Or until a golden brown and when it sounds hollow when thumped.

The bread REALLY expanded in the oven  I think there was enough dough for 3 smaller loaves.  I may try that next time.

I opted to brush a small amount of butter over the tops of the bread and then turned them out on cooling racks.

This was a good, yet giant bread. I loved it plain and warm with butter. 

Lee likes it toasted and with peanut butter .