Basic Egg Bread Recipe

How to make it

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• Dissolve yeast in warm water with a pinch of sugar until it blooms, about 10 minutes.
• Meanwhile fix metal blade in food processor.
• Place flours, sugar, and salt into the process chamber and pulse to mix.
• While processor is running add yeast, butter, eggs one at a time, and just enough milk until dough comes together in a ball cleaning the sides of the bowl.
• STOP. Let dough rest for 15 minutes for the flour to hydrolize.
• Add water or flour in small portions if necessary for the dough ball to come together and clean the sides of the bowl.
• Process for 45 seconds to 1 minute in pulses.
• Flour your hands with just a pinch of flour and remove dough ball from processor. It should be smooth and slightly sticky. Round dough into a ball by turning it under. Place dough ball in a greased bowl turning to coat.
• Punch down the dough, cover, and let it rise again until doubled in size.
• Roll the dough out onto a lightly floured work surface, top down, and push the dough down with your fingers. See Photo
• Make the dough slightly oblong by lifting and stretching opposite ends of the dough. Then fold it back on itself in thirds. See Photo
• Rotate the dough 90 degrees and roll out the dough to a rectangle, working from center to the ends. See Photo
• Fold each end to the center, then fold the dough shut like closing a book. See Photo
• Cover with plastic wrap and let rise until doubled in size in a warm place for about 45 minutes. See Photo
• Pinch seams and ends to seal and roll dough into a log shape.
• Place in a greased loaf pan seam side down.
• Cover with plastic wrap and let rise until doubled in size in a warm place for about 45 minutes.
• Preheat oven to 375 degrees F. Bake for 30 minutes or until hollow sounding when tapped. Brush top crust with melted butter.
• Turn out onto a wire rack to cool completely.