About this Blog: Bread making recipes, knit and crochet projects, wood working, gardening, digital imaging, travel, cruise ships, Labrador Retrievers, and more....

About the Header Image: Idlebrook Wendy Darling Evensen, the baby of our family.

Monday, May 10, 2010

Honey Egg Bread - Recipe


Good morning,

My Honey and I are traveling.  I brought my computer with images and recipe notes from home to work on them while I have time to do so.   I have a few more good bread recipes to share as well as a recipe for stuffed salmon that My Honey made just before we left home a couple of weeks ago.  I am getting those notes together and images formatted to publish here soon.  

Yesterday the florist arrived with that beautiful vase of Spring flowers pictured over there to the right from My Honey for Mothers Day.  He is such a sweetheart.  :)

Ok, as far as bread is concerned, I don't have a favorite.  I like bread.  I like them all.  But, I have to say that this one is pretty darned high on the "likes."

This one is great for sandwiches, toast, whatever.  Or, you can bake it in different pans as dinner rolls or sandwich buns.  Just be sure to adjust less baking time if you are making this in smaller containers.

The recipe is below.

Enjoy!

Lois

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Honey Egg Bread - Recipe
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Ingredients:

2 eggs

2 T vegetable oil

2 t salt

4 T honey

2 T nonfat dry milk

1 cup warm (not hot) water

4 cups bread flour

2 rounded t dry yeast

Place all ingredients in large capacity bread machine in order given. Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes. Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency.

When first dough cycle finished, remove from machine and place in a greased bowl for first rise. Place the bowl in a warm place such as the oven with the light, but no heat turned on. If you place it out on the counter in a warm place, cover with a damp cloth.

These loaves required about 1 hour for the first rise. Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too. I use my second oven with the light turned on.

If preheating pans, remove from oven.

Spray pans with vegetable oil.

After the first rise, punch down/knead gently the dough to remove excess bubbles.

Shape dough into portions to fit in the pans you are using and place in warm place again for the second rise.

When it is finished rising the second time, bake at 350 F for 35 mins if using small pans similar to those in the images. If using 2 standard loaf pans, bake at 350 F for 45 mins.

Remove from oven, turn out to cooling racks immediately.

Click here for more of my bread recipes.

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6 comments:

Jo said...

I would have to admit that anything containing even just the word 'Honey' would be pretty high on my list of likes.

I am trying hard to catch on on my visits.

granny said...

Thats sounds good!Ill try that loaf this week,thanks! I was wondering why you take the dough out of the bread machine ,before the first rise? I usually let mine rise in the machine,take it out then knead and set aside to rise again.

River Glorious said...

I've GOT to find some corn-free honey so I can try this. And safe yeast or something similar. I've no baking skills, but you have a habit of posting things that looking delicious.

Lois Evensen said...

Good morning, friends,

Granny, I take the bread out of the bread machine after the first mixing/kneading cycle for a few different reasons:

1. I generally make big batches of bread so I can make multiple loaves. If I let it rise in the machine, it would probably climb out, attack me, and mess up the inside of the bread machine before the end of the first rise.

2. Bread has a personality that precludes using preset times of most bread machine cycles and I don't stand in the kitchen and watch the rise. I often go upstairs to my computer, or out to the garden, or walk the dog.... I set a kitchen timer and take it with me so I'll return to take a look at how the bread is rising. That rising time varies so when I return I either put it in pans to start the second rise or I look at the rising bread and decide to let it rise a little longer. On the other hand, if the bread were still in the machine and I was 3 minutes late, it would start baking in the machine too soon.

3. I often make multiple batches so have the first batch rising while the second is mixing/kneading in the machine.

I'm sure there are other reasons that I'll think of by the time I hit the "publish" button. :)

What it all comes down to is that it is a matter of choice. If it works for you to let the bread rise in the machine, there is no reason not to do it that way. The bread will still be great. :)

I am getting all of these recipes together with the idea of writing a book about creative bread making for my children, grandchildren, and anyone else who cares.

River, do you have a special store where you can buy the products you need to cook with ingredients safe for you or do you have to order some things on the Internet?

I agree, Jo, anything with "honey" in it is appealing to me, too.

Thank you, ladies, for stopping by.

Best,
Lois

Happy Days said...

Your flowers are so pretty. I love flowers! I usually have flowers for the kitchen table all the time, thanks to WallyMart. Where are you now? I'm waiting for Reilly~Roo. She'll be here most of the day. Rainy day so we'll have to think of something fun to do...debbie

Lois Evensen said...

Hi Debbie,

It's nice to hear from you. I miss seeing the grand kids while we are here, but we do have good daily communication lines and pictures.

If this is Tuesday (it is) we are in Key West. ;) We are just back from lunch ashore. Pictures will follow another day when I can get them formatted and some text written.

Best,

Lois