Tuesday, September 23, 2014

Rich Egg Bread

The other day we felt like having French Toast for breakfast, but the only bread in the house was the sandwich bread from the store, and I don't like the way it cooks into French Toast*. So, we waited a couple of days (delayed gratification is good for you!) and I tried a new recipe. I think it cooked a bit too long (go with the 20 minutes, not the 25), but it looked gorgeous, and it made great French Toast. 
Here's the recipe:

Rich Egg Bread

1 1/2 tablespoons yeast
1/2 cup water
3 eggs (divided)
4 - 4 1/2 cups flour
1 tablespoon gluten
2 tablespoons sugar
1 teaspoon salt
1/2 cup milk
2 tablespoons butter or shortening

Soften the yeast in the water. Beat the three eggs together, and reserve about 1 tablespoon of the mixture to brush on the loaf later. Combine everything but the reserved egg in the mixer and beat well. Knead until smooth, then let raise for one hour. Divide the dough into three pieces and gently braid directly on a greased baking sheet.
Brush with the reserved egg mixture. Let rise while the oven heats to 400°. Then bake for 20-25 minutes. Cool on rack. Makes one loaf.

*I'm not the only one who thinks this. Check out this link for ideas on making good French Toast.

Edited: Tried this recipe again specifically for French Toast and decided it didn't need to be braided. Baking in a regular loaf pan worked just fine.

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