Egg Bread

This recipe comes from the book “Bread Machine Magic” by Linda Rehberg and Lois Conway (revised edition). Each recipe in this book has an ingredient list for small to large loaves, as well as minute adjustments to the fluid to compensate for various machines. Once you know what adjustments are required for your particular machine you can pretty much use any recipe from this book with ease. I give the adjustments in the same manner a crochet pattern would be written: Small (Medium, Large).

Notes: In this recipe 1 cup of bread flour weighs 4.76 ounces. If your bread machine has a yeast dispenser I highly recommend starting with the smallest loaf your machine can make to get a gauge as to how high your loaves will rise with the recipe, as written. You may be able to decrease the amount of yeast needed.

  • 1/2 to 5/8 cup (3/4 to 7/8 cup, 1 to 1-1/8 cup) milk
  • 1 (2, 3) egg (Babs: I’ve used unflavored egg substitute and have had my loaves come out okay.)
  • 1 tsp (1-1/2 tsp, 2 tsp) salt
  • 2 Tbsp (3 Tbsp, 4 Tbsp) unsalted butter or margarine
  • 3 Tbsp (1/4 cup, 1/4 cup) sugar
  • 2 cups (3 cups, 4 cups) bread flour
  • 1-1/2 tsp (2 tsp, 2-1/2 tsp) Red Star Brand Active Yeast (Babs: I have used Fleischman’s Active Dry Yeast in both it’s regular and Bread Machine forms, and both have worked well for me.)

Place all ingredients in bread pan, using the least amount of liquid in the recipe (Babs: for the size loaf you’re making). Select Light Crust setting and press Start.

Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time, until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

Crust: Light
Bake Cycle: Standard
Optional Bake Cycles: Sweet Bread; Rapid Bake

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