Rich egg and butter loaf

Rich egg and butter loaf

  This bread makes great sandwiches and wonderful French toast, and it’s lovely toasted with a small smear of peanut butter or stone fruit jam.
  The icing on the cake, so to speak, is the egg wash that gives the bread a shiny surface and helps it brown to a lovely mahogany color. You can leave off the egg wash—the bread will still be fine.
  This recipe calls for room temperature butter, but the truth is that if you’re kneading with a machine (see the tip on p. 22), you can add butter that’s still chilly—the stand mixer will be able to knead it in without a problem. Just cut it into tablespoon-size pieces.

Rich egg and butter loaf

Makes one 9 x 5-inch loaf

Ingredients :

  1. 3 cups (131⁄2 ounces) bread flour, plus more as needed
  2. 21⁄4 teaspoons active dry yeast
  3. 1⁄2 cup room temperature water
  4. 1⁄4 cup heavy cream
  5. 2 eggs
  6. 1 tablespoon sugar
  7. 1 teaspoon kosher salt
  8. 8 tablespoons unsalted butter, at room temperature
  9. Nonstick baking spray
  10. Egg wash (1 egg mixed with
  11. 1 tablespoon water; optional)

Instructions :

On prep day :

1. Combine the flour, yeast, water, heavy cream, eggs, and sugar in a stand mixer fitted with the dough hook and knead until the dough is smooth.
2. Add the salt and butter, 1 tablespoon at a time, kneading until the butter is incorporated each time.
3. Cover the bowl with plastic wrap and let the dough rise until it has doubled in size, about 1 hour in a warm room.
4. Meanwhile, spray a 9 x 5-inch loaf pan with baking spray.
5. Turn the dough out 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.
6. Cover the pan with plastic wrap or place the whole pan in a large plastic bag and tie the open end shut. 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.

On baking day :

1. Take the pan out of the refrigerator and heat the oven to 350°F.
2. Remove the plastic and brush the top of the dough with the egg wash, if using.
Bake the bread until it is richly browned and the internal temperature reaches 190°F on an instant-read thermometer, about 50 minutes. Remove the bread from the pan and cool completely on a rack before slicing.

Tip :

Because of the large amount of butter in this bread, it needs to be added at the end of kneading or it would difficult for the gluten to form properly. Adding butter to dough when you’re kneading by hand can be messy. It can be done, but I highly recommend using a stand mixer to do the work for you.

Other recipes Breads : Here

Resource : book make ahead breads

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