Onion Egg Bread I Made It

onion egg bread

pointsevenout 13 years ago
Recipe by Pudgy47.

Onion Egg Bread Bread Machine

This is one great smelling loaf of bread. It's better than coffee to wake you up out of a sleep. Tastes as good as it smells. A very soft loaf.

Recipe does have one small flaw. The teaspoon measurement amounts are designated TPS. Think that's a little dyslexia showing through. I'm willing to overlook that minor annoyance.

Made it using a food processor to incorporate the ingredients and knead the dough. Bake at 350 degrees for 30 minutes.
I highly recommend this loaf.
Flag
lilliancooks 13 years ago said:

Looks very good Points! How do you get it so airy? I would love to achieve that airiness with Italian bread!

I didn't know we could add more than one photo to the thread! Very cool! =)

Flag
mommyluvs2cook 13 years ago said:

I am looking to be making a ton of bread to freeze here in the next week and this one sounds great!

Flag
pointsevenout 13 years ago said:

Didn't know it was Italian bread.
Pulsed to mix the dry ingredients. All liquid ingredients are at room temperature except for the yeast which is proofed at 105 to 110 degrees for 5 to 10 minutes in 1/4 cup water which is minused from the remaining water.
Reason why all is at room temperature except for the proofed yeast is that the blade kneading through the dough ball tends to warm the dough ball up and we don't want the dough to get hot enough to kill the yeast. So room temperature ingredients work well.
While food processor is running, add yeast then egg then butter then just enough water slowly until the dough ball pulls away from and cleans the side of the mixing bowl. Too much water will make the dough to sticky and the food processor will not do a good job of kneading the dough ball. Process in the ball stage for 1 minute. That's all. Remove, shape into a ball by turning under and continue on with the normal bread rising techniques. I'm doing a quick hand knead after the first rising to expose the yeast to new dough material, plus a covered rest period of 15 minutes to let the dough relax. It will shape better.
Use the metal blade for recipes with flour at 3 cups and under. Affix the dough blade for recipes over 3 cups.

The food processor gives the dough the baby's butt look and feel that I haven't been able to achieve by hand kneading. It takes a lot less time without the mess and dirtied up bowls. I'm still trying to improve on the technique because the dough seam tends to not want to pinch together to seal the loaf after shaping.

Flag
pointsevenout 13 years ago said:

If the shaped dough doesn't pinch to seal well, the carbon dioxide being produced by the yeast will leak out and it will take longer for the dough to rise.

One thing I have found, using the food processor is that the dough rises in 45 minutes as opposed to the hour to hour and a half I am accustomed to. But then again maybe it's just because it's not winter in our house anymore.

Flag
lilliancooks 13 years ago said:

No...I know yours wasn't Italian bread...but I would like to have my itailan bread be airy!

I would love to use my FP to make dough but I don't think the dough will fit! I'll have to check it out. And maybe I'll try the second rise on the dough...maybe that would make it airy!

Flag