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.
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.
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! 😛
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.
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.
At the end of this time, use a rolling pin to roll the dough into a rough rectangle.
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.
After 15 minutes the dough would have expanded.
Roll it out again.
Roll this into a log and place into a 20x10x10cm baking pan which has been lightly greased.
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.
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.
This bread is super soft and fragrant – everything a loaf of home-made preservative-free bread should be!
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- 375g bread flour
- 30g caster sugar
- 4g salt
- 22g unsalted butter
- 1 egg
- 179g milk (or water)
- 5g instant yeast
- 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.
- If you are kneading the dough manually, please refer to link in post for instructions.
- 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.
- 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.
- At the end of this time, use a rolling pin to roll the dough into a rough rectangle.
- 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.
- After 15 minutes the dough would have expanded.
- Roll it out again.
- Roll this into a log and place into a 20x10x10cm baking pan which has been lightly greased.
- 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.
- 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.
- 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.
i really like following your easy bread recipe! wanna see more recipes as well 🙂
Hmm I’d like to see more recipes on cold desserts!
Enlightened by your bread recipe!
Tried this recipe and it tastes great! Just one problem, mine broke up easily and had lots of crumbs. Wasn’t easy to spread on the butter. Should I add or reduce some of the ingredients to prevent this?
Hi Huimin, maybe this will help you? http://www.ehow.com/how_2294762_make-bread-less-crumbly.html
This is the best bread recipe I’ve ever had, thank you so much for sharing. I am planning to make a raisin/cinnamom loaf using this recipe do u think it will work or maybe you hv a better recipe to share with me.
Hi Roselynn you can use the same recipe and add whatever else you like! 🙂
You are right, the raisin bread was awesome
Hi Diana
You set to 50°C for one minute, turn off oven and proof bread in oven for 50minutes.
My oven is temperature starts at 80°C. Please advise if I can still proof my bread in the oven. If yes, how long do you recommend to set it for at 80°C before turning it off to proof the bread.
Hi Millie that will be too hot – the yeast will be killed. Best to just proof in a warm place in your kitchen.
hi the second time i put my ingredients to the bread machine to knead, its not the same anymore, its wet and sticky, shall i knead again?
Hi I don’t understand what you mean..
Can I use the BM to make the bread from beginning till end?