Bread: Food Processor Egg Bread
Source of Recipe
4 on 4
List of Ingredients
3/4 c. water
3 Tbsp. butter
1 pkg. dry yeast
1 Tbsp. sugar
1 tsp. salt
1 1/2 c. flour
2 egg yolks
1 egg white
1 1/2 c. flour
Recipe
Heat water and butter to 120 degrees to 130 degrees. Use
metal
blade
in processor. Process yeast, sugar, salt and flour. Process
a
few seconds to mix. With processor running, pour liquids
through feed tube in a steady stream. Process 10 seconds.
Add
egg yolks and egg white. Process 10 seconds, then turn off
processor. Pour in flour and process 1 to 1 1/2 minutes. Use
floured hands to pull dough out of mixer (avoid blades).
Shape
smooth ball and put into greased bowl. Turn to grease top.
Cover with towel. Let rise (80 to 85 degrees) until double,
about
45
minutes.
Grease 9 x 5-inch loaf pan. Punch down dough. Turn and
shape loaf. Pinch seams down center to seal and at ends to
seal. Place in pan seam side down. Cover and let double 45
minutes. Brush beaten egg white over loaf. Bake 35 to 40
minutes at 375 degrees until loaf sounds hollow when tapped.
Cool on
a rack. Allow 2 1/2 hours to make and serve.
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