This bread is a classic light bread, perfect to add to any meal or use for sandwiches. The addition of eggs, honey, and oil make this bread a bit richer than some doughs.. The dough can also be used to make cinnamon raisin bread or cinnamon rolls.
We like whole grains and prefer to add some whole wheat flour in place of some of the all-purpose flour.
We like whole grains and prefer to add some whole wheat flour in place of some of the all-purpose flour.
2 T yeast
2 cups warm water
1/4 cup honey or sugar
1 T salt
2 eggs, beaten
1/4 cup vegetable oil or soft butter
6 1/2 to 7 cup all-purpose flour
In a large bowl, dissolve yeast in water. Add honey, salt, eggs, oil, and 3 cups flour. Beat until smooth. Stir in just enough flour to form a soft dough.
Turn dough onto an oiled surface and knead until smooth, about 6-8 minutes. (If your mixer has a kneading hook, you may machine knead for five minutes.) Place dough in a greased bowl. Cover and let rise until doubled, about 1 hour. Punch dough down. Divide and shape into three loaves. Place in loaf pans.
Let rise until doubled. Bake at 375 degrees for 25-30 minutes. Remove from pans and cool.
If you wish, brush some butter on top while still warm. Try to let it cool before eating!
I am going to give this a try. I have never made bread with eggs before, but have made a lot of pasta dough and it uses eggs!! tell you how it turns out.
ReplyDeleteMarlyn
This is perfect! Hubs insists on that store-bought white bread for his French toast. I might even slowly cut in some whole wheat flour. But he's becoming more cost-conscious now that our salary will be cut almost 20% due to the recession. He may be ready for homemade now!! ~Liz
ReplyDeleteHello once again I have a question regarding bread. I see in this bread you use egg but in the miricle bread you don't. So what difference does the egg make in the texture or taste of the bread?
ReplyDeleteAnita
Your breads are always so beautiful. I can't wait to try this one.
ReplyDeleteOkay......Now I think I might have to make some bread this afternoon. That just looks too yummy! Thanks for sharing the recipe. :)
ReplyDeleteSo glad that so many of you are trying these recipes. I'm also thankful for your questions. It helps me realize how much more I have to learn about bread making!
ReplyDeleteAnita -
Eggs contain lecithin and protein. Eggs can be an advantage if you are working with a low protein flour. I think they help make a softer bread - more like a store bought loaf. Most commercial breads contain added lecithin. I only use eggs in moderation, 1 or 2. Eggs can make bread dry out faster. The Jewish challah bread usually contains LOTS of eggs and is best the day it is made. After the first day, it is rather dry but it makes wonderful french toast.
But that is my thoughts on eggs in bread. I should do some more research. Any of you have more information to share?
Gina
Gina,
ReplyDeleteI tried your bread today and it turned out great! I would be one of those people who cannot seem to bake (anything) bread very well. This turned out good.
Thanks for sharing and taking us um... less experianced bakers along for the ride!
Your bread is very pretty
ReplyDeleteand your recipe is almost the same the bread my Grandpa taught me bake, he was born in 1893 and took over his family's baking as a young boy. Your recipe uses more yeast than mine and mine does not use eggs.
We used to eat some store bought bread, but I don't know what the manufacturers do to it now, but I have not eaten any factory bread that tastes good any more.
So I'll be baking our bread, just like you.
Do you grease your pans before you put the dough in them? I have always greased my pans but you don't mention this so I thought I would check.
ReplyDeleteFreedom Acres Farm -
ReplyDeleteI do grease my pans! Thanks for asking!
Gina
In response to questions about how much whole wheat flour to substitute with white flour. I have used half whole wheat flour with no significant difference. But then we like whole grains, if you are not accustomed to them, you may find it different.
ReplyDeleteWhen adding whole wheat flour, you may need to use just slightly less flour. Whole grains absorb more flour and can taste more dry if too much flour is added.
Hope that helps answer your questions!
Gina
Thanks so much for doing the postings about bread making. My 16 year old daughter and I are working through them together and have had great results. She also says that she will never make any cookies other than your Monster Cookies, because they are so good.
ReplyDeleteSusan -
ReplyDeleteI can't tell you how encouraging your comment was to me. To know that these recipes are being used by a mom and daughter together just made my day. Thanks so much!
Gina
Gina,
ReplyDeleteWhat would the measurements be for cinnamon raisin in this recipe? I made this recipe last week and my family loved it...even with the whole wheat I snuck in ;-) I enjoy your blog so much...thank you.
Amy
Amy -
ReplyDeleteI never measure, but maybe next time I'll try to get some measurements to add to the recipe.
I usually roll out the dough thinly, sprinkle with cinnamon or cinnamon sugar and raisins, then roll up the dough and place in a greased pan.
Hope that makes sense!
Gina
Hi Gina, thank you so much, I made this bread today and we love it. All that you do is so greatly appreciated, thank you for sharing your knowledge.
ReplyDeleteCHEERS, have a great day
Sylvie