Basic Egg Bread
by Tony van Roon
This bread makes delicious breakfast toast. For a refreshing hint of
citrus, add 1 tablespoon of finely shredded lemon or orange peel with
the flour. For best results, use the California type oranges, they are
natural orange and don't contain dye (Californian Salustiana variety is
perfect).
 
1 pound loaf       Ingredients        1 1/2 pound loaf 
------------------------------------------------------ 
1 to 1-1/4 cup  milk (very warm)   1-1/4 to 1-1/2 cups 
1 Tablespoon     butter or margarine     2 Tablespoons 
3/4 teaspoon              salt              1 teaspoon 
1                       large egg(s)                 1 
2-3/4 cups        All Purpose flour         3-1/2 cups 
2 Tablespoon            sugar            2 Tablespoons 
1/2 Tablespoon           Honey            1 Tablespoon 
1-1/2 teaspoons           bread machine yeast          1-1/4 to 2
teaspoons 
2 teaspoons      grated orange rind       1 Tablespoon 
Use the 1-pound recipe if your bread-machine pan holds 10 cups or less
of water. Add ingredients to the bread machine pan in the order
suggested by the manufacturer.
Recommended cycle: Basic/white bread cycle; medium/normal crust color
setting. Remove bread from pan, cool on wire-rack.
This recipe was overhauled and revamped on 9-20-2003.
The honey was added and sugar increased a bit because the bread was
missing 'sweetness'. The milk was preheated a bit to make the dough rise
better and bigger. Flour was increase to 2-2/3 cup in the 1 pound loaf
recipe because the dough was to thin. The recipe for the 1-1/2 pound
loaf had even more problems and I'm not going into details but
everything got modified. What the heck was I thinking???? The grated
orange rind was added to give the bread a punch with a faint taste of
orange. In regards to the orange, I use ONLY the undyed California
(Salustiana) oranges! As you can see on the picture at the left, the
1-1/2 pound version turned out quite well. Same for the 1 pound variety
although I don't have a picture.
All in all a lot of work to re-figure out this recipe. I owe it all to
my sister-in-law, Bing van Kampen. Thanks Bing for all your work!

I'm in my own little world, but thats ok everybody knows me here
Angelique  


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