Egg Bread
>> Tuesday, April 7, 2009
I have an abundance of eggs this week (which is somewhat unusual in this house) so I went looking for a new Egg Bread recipe to try. I found this one in the Bread Machine Gourmet. After a little tweaking of the recipe, I gave it a whirl. This one is definitely a keeper. It delivered what the book promised ... a light and airy bread.
OVEN: 350 degrees
1/3 cup warm milk
1 1/4 cups whole wheat flour (I prefer white wheat flour)
1 1/4 cups bread flour (you can replace 1/4 cup of this with graham flour)
1/2 cup warm water
2 large eggs
1 Tablespoon canola oil
1 Tablespoon honey (I have Goldenrod honey)
2 teaspoons active dry yeast
Add ingredients to pan in bread machine. Use dough setting ... when done, shape loaf and place in large loaf pan. Bake for 25-30 minutes. Remove from loaf pan and cool on wire rack.
Tastes wonderful just warm out of the oven ... with a nice glop of that goldenrod honey!
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