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This has popped up on my menu plan a number of occasions right here and there and many you’ve requested for the recipe. But it surely’s taken me FOREVER to get round to posting it.
Sorry ’bout that!
It is a tender, barely candy white bread. It’s acquired a extra tender crumb than common white sandwich bread, partly as a result of it’s made with milk, not water, and partly as a result of it has extra fats in it, within the type of eggs.
It’s a bit just like the dough you’d use to make cinnamon swirl bread, and it’s fairly darn scrumptious.
I usually use it to make panini as a result of it’s agency sufficient to carry as much as the grill pan but additionally tender sufficient to compress the best way a panini ought to.
But it surely’s additionally scrumptious as-is, and it makes pleasant toast.
To start out, mix flour and yeast in your mixer bowl.
Warmth your butter, milk, salt, and sugar to 120°F, at which level the butter needs to be fairly tender.
Add the nice and cozy milk combination to the mixer bowl, and beat till mixed.
The add within the eggs.
Beat for 3 minutes on medium pace, then stir in sufficient of the remaining flour to make a tender dough.
(IMPORTANT NOTE: Add solely sufficient flour to make the dough tender. The quantity of flour essential will fluctuate relying on the kind of flour you utilize, the way you measure your flour, the humidity of your own home, and so forth. Go by contact, not by the cups of flour.)
Flip the dough out onto a floured floor, and knead for 2-3 minutes (alternatively, you may end kneading within the mixer.)
Once you’re accomplished kneading, your dough needs to be a pleasant cohesive ball, but it surely shouldn’t be stiff.
See how this sort of flattens out a bit on my counter within the picture under?
It shouldn’t be agency sufficient to carry its form (manner softer than cookie dough, as an illustration.)
In case your dough is simply too onerous, it’s not going to rise nicely and also you’ll find yourself with a dense loaf.
We’re going for a pleasant, tender dough right here, folks! Once more, add flour primarily based on really feel, not a lot on the cup measurements.
Put your dough into the bowl, cowl it with a moist tea towel, and let it rise for an hour.
After it rises, flip it out onto a floured floor and divide it into three items.
Observe: you may make 4 loaves out of this dough when you don’t need tremendous tall loaves.
However I like my loaves fairly tall, and apart from, three loaf pans slot in my oven higher than 4.
So three loaves it’s for me!
Roll one piece out into an rectangular form, then roll it up, beginning on the brief finish.
Place the loaf right into a greased 4×8-inch loaf pan, and repeat with remaining items of dough.
(I exploit Williams-Sonoma Goldtouch loaf pans.)
Cowl the loaves and allow them to rise for about Half-hour, or till they’re doubled in dimension.
(I’m not the awesomest at dividing dough evenly. And I’m additionally too lazy to weigh my dough!)
Earlier than the loaves are accomplished rising, flip your oven on to 350°F.
You need it to be good and scorching by the point your dough is finished rising as a result of loaves that go right into a scorching oven will rise higher and brown higher than loaves that go into a chilly oven.
Bake the loaves for 25-Half-hour, or till they’re properly browned.
Take away the loaves from the pans and allow them to cool on a wire rack.
These are the cooling racks I personal.
They’re so, so, so a lot better than the rickety ones I exploit to personal, and I really like that the cross-hatch design on these implies that baked items don’t sag down between the bars.
So.
That’s how I make egg bread. Go make some for your self!
(By the best way, when you’ve been having hassle together with your yeast bread and also you want some assist determining what went improper, learn this publish all about troubleshooting frequent yeast bread issues.)
Substances
- 9 1/2-10 1/2 cups all function flour
- 2 pkg. (4 1/2 teaspoons) energetic dry yeast
- 2 1/2 cups milk
- 6 tablespoons sugar
- 6 tablespoons butter
- 2 scant teaspoons salt
- 4 eggs
Directions
- In a mixer bowl, mix 4 cups of the flour and the yeast.
- Warmth milk, sugar, butter, and salt collectively to 120-130 ° F. Add to flour combination; beat till mixed. Add eggs, and beat for 3 minutes.
- Stir in sufficient of the remaining flour to make a tender dough. Flip dough out onto floured floor and knead 3-5 minutes, or till easy and elastic. Place dough in bowl, cowl with moist tea towel, and let rise in heat place for an hour.
- Flip risen dough out onto calmly floured floor; divide into three items. Roll one piece out into an rectangular form, then roll up, beginning with brief finish. Place into greased 8×4 loaf pan (or 1-pound Williams Sonoma bread pan); repeat with remaining dough.
- Cowl loaf pans with moist tea towel; let rise in heat place till doubled, about Half-hour.
- Bake in preheated 350 ° F oven for 25-Half-hour, or till properly browned. Take away loaves from pans and funky on wire rack.
Notes
You may make shorter loaves through the use of bigger loaf pans. Or you may halve the recipe and make two loaves within the 8×4 inch loaf pans.
tailored very barely from my outdated Higher Houses and Gardens New Cookbook
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