* Exported from MasterCook *
Bread, Butter Egg
Recipe By :ELIZABETH YETTER
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Food Processor Hand Made
Posted Sandwiches
Side Dish Snacks
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- (soft)
1/4 cup sugar
1/4 cups water -- (room temperature)
1 tablespoon active dry yeast
3/4 cup cream -- (room temp)
2 large eggs
2 egg yolks
1/2 teaspoon salt
4 1/2 cups bread flour
Prep: 2:30
Cook: 50 min
Total: 3:20
Yield: 2 loaves
Serving: 18-20
This rich bread is a special bread that should only be made for
special occasions. The one cup of butter and the eggs make a
delicious bread that is such a treat to serve when the weather is
getting cooler.
In a large bowl, cream butter and sugar. Add water, yeast, and cream.
Stir until yeast is dissolved. Mix in eggs, yolks, and salt. Add 3
cups of bread flour and mix well. Slowly add in remaining flour,
enough flour to make a dough that follows the spoon around the bowl.
Turn dough out onto lightly floured surface and knead for 4 minutes,
adding more flour as needed until the dough is soft and smooth to the touch.
Place dough in large greased bowl. Turn dough over in bowl so that
the top is also lightly greased. Cover with clean cloth and let rise
in warm, draft-free place for 1 hour or until doubled in size.
Punch down dough. Turn dough out onto a lightly floured board and
knead for 4 minutes or until the bubbles are out of the bread. Divide
dough in half. Shape each half into a loaf of bread. Set each loaf
into greased 8 x 4-inch bread pan. Cover and let rise in warm,
draft-free place for 45 minutes or until doubled in size.
Bake loaf at 375 degrees F for 50 minutes or until the bread is
golden brown and sounds hollow when the tops are tapped. Remove loaf
from pan and let cool on a rack.
Tips:
Spraying loaves with water while they bake will produce a crispy crust.
Brush loaves with egg white before baking to produce a shiny crust.
Brush loaves with milk before baking to produce a dark, shiny crust.
Brush loaves with butter immediately after baking to produce a soft crust.
Use bottled water instead of tap water to make your breads. Water
softeners and chlorinated public water can sometimes kill the yeast
needed to make your bread dough rise.
Keep yeast stored in an airtight container and in the refrigerator.
Heat, moisture, and air kills the yeast and prevents bread dough from rising.
To keep bread soft, store in a plastic bag.
Store flour properly to keep it from spoiling.
Bread flour has a higher amount of gluten than all-purpose flour.
This means that bread made with bread flour will rise higher than
bread made with all-purpose flour. You can make your own bread flour
by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you
use in your bread recipe.
You can use any type of milk in this recipe: whole milk, skim, low
fat, etc. Milk can also be replaced with water and nonfat dry milk.
Milk can be replaced with soy milk.
There is a milk to dry milk powder conversion table. Use it to figure
out how much dry milk to add to the water when replacing the milk in
the recipe.
Add a cup of raisins or dried cranberries to the bread dough for
extra sweetness.
S(Internet Address):
https://www.thespruce.com/butter-egg-bread-recipe-427472
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 239 Calories; 13g Fat (48.8%
calories from fat); 5g Protein; 25g Carbohydrate; trace Dietary
Fiber; 75mg Cholesterol; 67mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2017 - 1118