Rich Egg and Butter Bread

Rich Egg and Butter Bread could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 345 calories, 10g of protein, and 17g of fat. This recipe serves 8 and costs 50 cents per serving. 96 people found this recipe to be yummy and satisfying. It is brought to you by Recipe Girl. It works well as a side dish. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. If you have granulated sugar, bread flour, egg, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 41%, which is pretty good. Similar recipes include Rich Chocolate Cake With Ganache Frosting And Truffle-egg Nest, Janet's Rich Banana Bread, and Triple-Rich Whole-Wheat Bread.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 50 minutes

 

Ingredients:

2 1/2 teaspoons active dry yeast

3 cups (13.5 ounces) bread flour, plus more as needed

egg wash (1 egg whisked with 1 tablespoon water)

2 large Eggland's Best Eggs

1 tablespoon granulated white sugar

1/4 cup heavy whipping cream

1 teaspoon kosher salt

8 tablespoons unsalted butter, at room temperature

1/2 cup room temperature water

Equipment:

plastic wrap

stand mixer

loaf pan

bowl

oven

kitchen thermometer

frying pan

Cooking instruction summary:

Day One (prep day): In a stand mixer with a dough hook, combine the flour, yeast, water, cream, eggs and sugar; knead until the dough is smooth. While the mixer is running, add the salt and butter, 1 tablespoon at a time, kneading until the butter is incorporated each time. The dough will be sticky until the butter is fully incorporated. Cover the bowl with plastic wrap and let the dough rise until it has doubled in size- about an hour in a warm room. Meanwhile, spray a 9x5-inch loaf pan with baking spray. Turn the dough onto a lightly floured surface and pat it into a rough 8-inch square. Fold the top half to about the middle of the dough and press the edge down to secure it. Fold the top over again, this time to within about an inch or so of the bottom. Press the edge to seal. Now pull the bottom of the dough up to meet the dough roll you've created and seal the seam. Pinch the ends closed and place the dough, seam-side-down, in the prepared loaf pan. Cover the pan with plastic wrap; refrigerate overnight or up to 24 hours before baking. The dough should be fully risen after about 6 hours, but a longer rest is good for it. Day Two (baking day): Take the pan out of the refrigerator and preheat the oven to 350 degrees F. Remove the plastic wrap and brush the top of the bread with egg wash. Bake the bread until it is richly browned and the internal temperature reaches 190 degrees F. on an instant-read thermometer, about 50 minutes. Remove the bread from the pan and cool completely on a rack before slicing.

 

Step by step:


1. Day One (prep day): In a stand mixer with a dough hook, combine the flour, yeast, water, cream, eggs and sugar; knead until the dough is smooth. While the mixer is running, add the salt and butter, 1 tablespoon at a time, kneading until the butter is incorporated each time. The dough will be sticky until the butter is fully incorporated. Cover the bowl with plastic wrap and let the dough rise until it has doubled in size- about an hour in a warm room. Meanwhile, spray a 9x5-inch loaf pan with baking spray. Turn the dough onto a lightly floured surface and pat it into a rough 8-inch square. Fold the top half to about the middle of the dough and press the edge down to secure it. Fold the top over again, this time to within about an inch or so of the bottom. Press the edge to seal. Now pull the bottom of the dough up to meet the dough roll you've created and seal the seam. Pinch the ends closed and place the dough, seam-side-down, in the prepared loaf pan. Cover the pan with plastic wrap; refrigerate overnight or up to 24 hours before baking. The dough should be fully risen after about 6 hours, but a longer rest is good for it. Day Two (baking day): Take the pan out of the refrigerator and preheat the oven to 350 degrees F.

2. Remove the plastic wrap and brush the top of the bread with egg wash.

3. Bake the bread until it is richly browned and the internal temperature reaches 190 degrees F. on an instant-read thermometer, about 50 minutes.

4. Remove the bread from the pan and cool completely on a rack before slicing.


Nutrition Information:

 

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The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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