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Friday, March 5, 2010

Rich Egg Bread - Recipe

Good morning,

This recipe is a rich egg bread with a texture that makes you want to eat it all by itself.

As I often do, I am using four half loaf pans instead of two standard loaf pans.  I do this because I give away some of each batch of bread that I make.  Also, we have become accustomed to having smaller size toast and sandwiches.

Below the recipe you'll find the text of the label that I attach to my gift bread.  I make a point to remind recipients that the bread has no preservatives so it won't last in the bread box the way store bought bread will last.  My bread has all ingredients that can be pronounced.

I wish I could include the wonderful aromas of baking bread in this article.  :-)



Rich Egg Bread

Yield:  Makes 2 standard size loaves or 4 half loaves


2 eggs

2 T vegetable oil

1 t salt

2 T sugar

8 oz water

2T nonfat dry milk

3-2/3 cups bread flour (or all purpose flour, but not self rising flour)

2 rounded t yeast

Place ingredients in order given into large capacity bread machine.

Set to dough cycle which is about 40 minutes on most bread machines. Watch to be sure a ball of dough forms by about 1/3 the way through the cycle. If necessary, add a little water or flour to get correct consistency.

When dough cycle ends, remove dough and place in greased bowl. Either cover with damp cloth or place in warm place such as oven with light, but no heat turned on for first rise. This batch took about 50 minutes for first rise.

When dough has doubled in size, remove and divide in four parts. Knead and slap around to remove all bubbles, then place in 4 greased half loaf pans.

Place in oven with light but no heat on for second rise. When bread has doubled in size once again, remove from oven while preheating to 350 F.

Bake at 350 F for 35 minutes. If using 2 full size loaf pans, bake at 350 F for 45 minutes.

After baking, immediately turn out to racks to cool.


I give away at least one loaf of every batch of bread I make. Here's the label I use on my bread. I fill in the blank for each loaf to describe the flavor of that particular loaf.


Mom's Cincinnati Bread
All Natural Ingredients – No Preservatives
Ingredients include:
wheat flour, water, egg, vegetable oil, salt, sugar, milk,
and other ingredients that make this loaf special:

The bread can be refrigerated to make it last up to five days, but for best flavor, don't refrigerate.
It is especially good when warmed or toasted.
The birds in your garden or the ducks at the pond will gladly consume
whatever you don't eat I the next couple of days.


Don't be shy!  Click the comment link below and let me know how you like this one.  :)
Very best,

Zojirushi BBCCX20 Home Bakery Supreme Bread Machine

1 comment:

Ernie Yulyaningsih said...

the bread looks amazing!! :)