Egg bread

Egg bread according to this recipe turns out to be just perfect in every way. It is tall, ruddy, the loaf is even, the crumb is tender and fluffy, it does not crumble when cut. Ready-made homemade bread does not stale for a long time, while maintaining its softness for about 3-4 days.

I suggest cooking egg bread in a bread maker - this is exactly the recipe that went in the brochure along with the kitchen device. The loaf is designed for 750 grams. The program is in use Basic, the cooking time is automatically exactly 3 hours. My bread maker provides for such a bookmark of products: first liquid, then loose. If it's the other way around, do it according to the instructions.

By the way, according to this recipe, egg bread can be prepared without any problems without a bread machine: knead the dough with your hands, and bake a loaf in the oven. Then we cook it at 180 degrees for 1 hour. I paint the amount of products not in multi-glasses, but in grams, so that you can make egg bread in the oven.

Ingredients

• Wheat flour (520 grams)
• Milk (230 milliliters)
• Chicken eggs (2 pieces)
• Fast acting yeast (1 teaspoon)
• Salt (1.5 teaspoon)
• Sugar (2.25 tablespoons)
• Butter (15 grams)

Directions

1. We will make egg bread in a bread maker from the following products: wheat flour, milk (warm - about 38 degrees), chicken eggs, fast-acting yeast, salt, granulated sugar and butter (it needs to be melted).
2. We put the food in the bowl of the bread maker according to the instructions for your device. At first I have liquid ones, so pour in warm milk and add salt.
3. Then add eggs (pre-shake with a fork) and melted butter, which must be cooled to a warm state.
4. Now add the sifted wheat flour.
5. Pour yeast on top - it is dry active, since they do not require preliminary activation with liquid.
6. At the end, fill the yeast with granulated sugar.
7. Select the Main mode on the panel (I have it 1 out of 12). The time will be automatically set to 3 hours. The kneading begins - this is the most crucial moment. The kneading on this program lasts exactly 10 minutes, during which you should get a bun out of all the products. Not porridge, not slurry, not a coarse dense lump, but a soft bun. Ideally, it is formed after the first 4-5 minutes of kneading - then we can help the bread maker. First, it is to scrape off the flour from the walls, which the blade sometimes does not completely capture and interferes with the dough. Secondly, you need to look carefully, since all manufacturers have flour of varying degrees of moisture, so a little more may be required - about 2-3 tablespoons. This is in the case when you walk, that the dough cannot condense and collect in a kolobok in any way. It also happens (but extremely rarely) that there is not enough liquid and the dough comes in lumps. Then you can add a little water with a spoon and thereby help the bread maker knead the dough. Well, we have a bun. At this point, it is absolutely impossible to open the lid anymore (only to add additional ingredients in the process of re-kneading - seeds, seeds, nuts), otherwise the bread may fall off. We are waiting for the signal of readiness!
8. Exactly 3 hours later, you will hear it, but even earlier, the breathtaking aroma of homemade bread will begin to hover around the apartment. We turn off the device, open the lid and take out the bowl of bread. Handsome!
9. We take out the hot egg bread, remove the blade, if it is not left in the bowl, but is at the bottom of the loaf, and cool the bread on the wire rack. In general, it is always advised to cool the bread on the side.
10. Here we have such a ruddy handsome!
11. He is quite tall - 12 centimeters.
12. And only when the loaf has completely cooled down can you cut the egg loaf!
13. Thin crispy crust, airy crumb - this is how homemade bread should be.
14. Help yourself!