Basic Egg Bread

Basic Egg Bread

by Tony van Roon

This bread makes delicious breakfast toast. For a refreshing hint of citrus, add 1 tablespoon of finely shredded lemon or orange peel with the flour. For best results, use the California type oranges, they are natural orange and don't contain dye (Californian Salustiana variety is perfect).
1 pound loaf              Ingredients                  1 1/2 pound loaf
1 to 1-1/4 cup            milk (very warm)             1-1/4 to 1-1/2 cups
1 Tablespoon              butter or margarine          2 Tablespoons
3/4 teaspoon              salt                         1 teaspoon
1                         large egg(s)                 1
2-3/4 cups                All Purpose flour            3-1/2 cups
2 Tablespoon              sugar                        2 Tablespoons
1/2 Tablespoon            Honey                        1 Tablespoon
1-1/2 teaspoons           bread machine yeast          1-1/4 to 2 teaspoons
2 teaspoons               grated orange rind           1 Tablespoon

Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add ingredients to the bread machine pan in the order suggested by the manufacturer.

Recommended cycle: Basic/white bread cycle; medium/normal crust color setting. Remove bread from pan, cool on wire-rack.

Egg BreadThis recipe was overhauled and revamped on 9-20-2003.
The honey was added and sugar increased a bit because the bread was missing 'sweetness'. The milk was preheated a bit to make the dough rise better and bigger. Flour was increase to 2-2/3 cup in the 1 pound loaf recipe because the dough was to thin. The recipe for the 1-1/2 pound loaf had even more problems and I'm not going into details but everything got modified. What the heck was I thinking???? The grated orange rind was added to give the bread a punch with a faint taste of orange. In regards to the orange, I use ONLY the undyed California (Salustiana) oranges! As you can see on the picture at the left, the 1-1/2 pound version turned out quite well. Same for the 1 pound variety although I don't have a picture.

All in all a lot of work to re-figure out this recipe. I owe it all to my sister-in-law, Bing van Kampen. Thanks Bing for all your work!

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Modidified on September 20, 2003