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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Food Trivia

Before the Columbian Exchange, there were no oranges in Florida, no bananas in Ecuador, no potatoes in Ireland, no coffee in Colombia, no pineapples in Hawaii, no rubber trees in Africa, no tomatoes in Italy, and no chocolate in Switzerland.

Food Joke

The car crash Rabbi Bloom and Father Michael get into a car accident and it`s a bad one. Both cars are crushed but amazingly neither of the clerics is hurt. After they crawl out of their cars, Rabbi Bloom sees the priest`s collar and says, "Just look at our cars - there`s nothing left, but we`re unhurt. You`re a priest and I`m a rabbi so it must be a sign from God. He must have meant that we should meet and be friends and live together in peace the rest of our days." Father Michael replies, "I agree with you completely. This truly must be a sign from God." Rabbi Bloom then says, "Look - here`s another miracle. Although my car is wrecked, this bottle of wine didn`t break. God must want us to drink this wine and celebrate our good fortune." He hands the bottle to the priest. Father Michael takes a few big swigs and passes the bottle back to Rabbi Bloom who puts the cork back in and hands it back to the priest. Father Michael asks, "Aren`t you having any wine?" "No. I think I`ll just wait for the police," says Rabbi Bloom.

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