Egg Bread

A long, long time ago, I had a DAK bread machine, and I used to make the most wonderful bread from one of the recipes that came with it - "Golden Egg Bread."  I made a few tweaks to it over time, until the product was exactly what I wanted.  

Added gluten makes the bread rise higher.  Potato flakes make the bread more moist and tender.  Most flour in the grocery stores is unbleached, but bleached bread flour (if you can find it) makes the bread rise higher I buy mine from a food service company in 25-pound bags.

The original recipe made the equivalent of two loaves - it was a LARGE bread machine.  The directions here have been halved.

[NOTE:  These directions are for my KitchenAid Professional 5 Plus.  If you have a KitchenAid Artisan mixer, use speed 2 for the kneading phase.] 

Egg Bread (1 loaf)

2 1/4 t (1 pkt) yeast (rapid rise or bread machine type)

3 1/2 c bread flour

1/4 c plain unflavored potato flakes (Hungry Jack or Idahoan are both good)

4 t vital wheat gluten (I use Hodgson Mill)

1 1/2 t salt

4 T sugar or honey

5 T melted butter (or 1/3 c canola oil)

3/4 c warm milk (or water)

2 eggs (room temperature)

Put ingredients in the mixer bowl in the order listed.  Using the flat paddle, mix on speed 2 until all is incorporated into a shaggy mass.  Scrape down the sides of the bowl, scrape the bottom of the bowl, and scrape off the flat paddle.  Switch the flat paddle for the dough hook and knead on speed 1 for 5 minutes.  Stop the mixer and scrape the sides and bottom of the bowl again, then continue kneading at speed 1 for an additional 5 minutes.  The dough should be smooth, elastic, and a little sticky.

While kneading, spray a large bowl with non-stick spray.  When kneading is finished, transfer the dough from the mixer bowl to the sprayed bowl, and turn it to coat.  Cover with plastic wrap and let rise in a warm place for about 1 1/2 hours until doubled.  [NOTE:  Some newer ranges have a bread proofing setting for the oven.  This gives you a consistent controlled environment for the rising bread.]

After the first rise, lightly flour a work surface, punch down the dough, and scrape it out onto the floured surface.  Fold in the edges a couple of times, then shape into a loaf and place into a 9" x 5" or 8" x 4" loaf pan sprayed with non-stick spray.  Cover again as before, but spraying the plastic wrap so it won't stick to the dough as it rises.  Let rise until doubled, about 45 minutes (it should rise to about 1 inch above the pan rim).  Bake at 350 degrees (preheated) 40 minutes.  

Take from the oven and remove from the pan onto a wire rack.  If you want a softer, more tender crust, rub some butter over the top of the hot loaf, then cover loosely with plastic wrap until cooled.  Slice with a serrated knife so you don't mash the loaf down.

[TIP:  I use the same piece of plastic wrap for both the rising and the cooling phases of the process.  No need to waste plastic wrap!  Alternatively, you can use a damp linen dish towel if you want to be even more eco-friendly, but I find the plastic wrap does a better job.]