Is there any reason you couldn't put in the entire egg instead of
just the yolk?
Karen
At 09:25 AM 10/2/2020, you wrote:
I don't have a bread machine anymore, but I use to make this recipe.
PERFECT RICH WHITE BREAD, ABM
4 1/4 cups bread flour
1 tablespoon vital wheat gluten (optional)
4 tablespoons unsalted butter, softened
3 tablespoons lard
1/2 cup milk, scalded
1 cup water
2 teaspoons active dry yeast
1 1/4 teaspoons salt
1 egg yolk
3 1/2 tablespoons sugar or honey
This is a good sized loaf for the larger bread machines, but can also be
made conventionally.
If you want your bread to rise higher and be lighter, scald the milk. Yes,
it does make a difference. There is a protein in milk which also exists in
non-fat
dry milk solids, that has been proven to retard yeast development. Scalding
and skimming the milk removes some of this protein, making for a lighter
bread
product.
Note: That having been said, you may opt to skip the scalding process if
you're in a hurry, and you will still have a flavorful loaf of bread, albeit
a
somewhat heavier one than if you had taken the extra step.
In a small saucepan, bring milk nearly to a boil, (little bubbles will begin
to form around the edges of pan). Remove immediately from heat and allow to
sit without stirring or moving for about 20 minutes. A film will form on the
surface of the milk. Skim this protein layer off carefully with an
upside-down
spoon, removing as much as possible.
Add butter, lard, salt, and allow to cool to lukewarm before adding to
remaining ingredients in bread machine. This makes a 2 lb. loaf for bread
machines
like the Zojirushi.
This makes a rich, tasty white bread with a nice crust that keeps well.
Bake at medium crust setting. Enjoy.
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