egg bread loaf

Bread making is an addictive hobby.

For one it is therapeutic. For another you get delicious smells wafting through the house and best of all, you get yummy, freshly baked bread to eat!

I really dig that, just as I dig the knowledge that there are no additives in the bread that we eat.

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Today I am sharing a recipe for Egg Bread Loaf. It is a really easy bread to make, especially if you have a bread maker. 

Note: If you do not have a bread maker, you can always knead the dough by hand until the dough passes the windowpane test, cover with a pieces of damp cloth and allow the dough to rise in a warm place until it has doubled its size, about 1 hour.  

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If you are using a bread maker to make this, place all the ingredients except the yeast in the bowl of your bread maker (wet ingredients followed by the dry). Dig a hole in the flour and add the yeast into the hole. Hit START and let the machine do its work. <— MUCH easier! 😛

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Once the dough is ready, turn it out onto a lightly floured work top. Punch the air out of the dough and cut into 2 equal pieces.

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Stretch and tuck each piece then roll into a ball. Place in a lightly greased bowl, cover with a piece of damp towel and let this rise in a warm place for 15 minutes.

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At the end of this time, use a rolling pin to roll the dough into a rough rectangle.

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Roll this and place back on the bowl. Repeat with the other piece of dough. Cover with the cloth and let this rest another 15 minutes.

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After 15 minutes the dough would have expanded.

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Roll it out again.

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Roll this into a log and place into a 20x10x10cm baking pan which has been lightly greased.

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Spray with a little water and place into an oven – set to 50°C for one minute, turn off oven and place bread in oven.

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Let the dough proof for 50 minutes. At the end of this time, take the bread out of the oven. Preheat the oven to 170°C.

Brush the tops of the bread with some milk.

Bake the bread for 45-55 minutes. If the top of the bread gets too brown, place a piece of aluminium foil over it and continue baking.

Once the bread is done, turn it out onto a wire rack immediately and cool completely.

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This bread is super soft and fragrant – everything a loaf of home-made preservative-free bread should be!

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To celebrate my amazing win at the Singapore Blog Awards, and to thank you for reading and supporting my blog, I am giving away a $100 Tangs shopping voucher to one lucky reader of The Domestic Goddess Wannabe! 

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egg bread loaf
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Ingredients
  1. 375g bread flour
  2. 30g caster sugar
  3. 4g salt
  4. 22g unsalted butter
  5. 1 egg
  6. 179g milk (or water)
  7. 5g instant yeast
Instructions
  1. If you are using a bread maker to make this, place all the ingredients except the yeast in the bowl of your bread maker (wet ingredients followed by the dry). Dig a hole in the flour and add the yeast into the hole. Hit START and let the machine do its work.
  2. If you are kneading the dough manually, please refer to link in post for instructions.
  3. Once the dough is ready, turn it out onto a lightly floured work top. Punch the air out of the dough and cut into 2 equal pieces.
  4. Stretch and tuck each piece then roll into a ball. Place in a lightly greased bowl, cover with a piece of damp towel and let this rise in a warm place for 15 minutes.
  5. At the end of this time, use a rolling pin to roll the dough into a rough rectangle.
  6. Roll this and place back on the bowl. Repeat with the other piece of dough. Cover with the cloth and let this rest another 15 minutes.
  7. After 15 minutes the dough would have expanded.
  8. Roll it out again.
  9. Roll this into a log and place into a 20x10x10cm baking pan which has been lightly greased.
  10. Spray with a little water and place into an oven – set to 50°C for one minute, turn off oven and place bread in oven.
  11. Let the dough proof for 50 minutes. At the end of this time, take the bread out of the oven. Preheat the oven to 170°C.
  12. Brush the tops of the bread with some milk.
  13. Bake the bread for 45-55 minutes. If the top of the bread gets too brown, place a piece of aluminium foil over it and continue baking.
  14. Once the bread is done, turn it out onto a wire rack immediately and cool completely.
Notes
  1. Store in an air-tight container. As there are no additives in this bread, the bread may harden slightly the following day. Simply microwave the bread on high for about 20-30 seconds and the bread should soften.
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