Egg bread 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Capacity; 3-Cup Capacity |
| 1½ | teaspoon | Active dry yeast; 2 1/4 tsp. |
| 2 | cups | Bread flour; 3 c. |
| ¾ | teaspoon | Salt; 1 tsp. |
| 2 | teaspoons | Dark brown sugar; 1 tbls. |
| 2 | tablespoons | Plus 1 tsp nonfat dry milk; 4 Tbls. |
| 4 | teaspoons | Butter or margarine; 2 tbls |
| ½ | cup | Less 1 tsp water; 1 c less 1 1/2 tbls |
| 1 | teaspoon | Vanilla extract; 1 1/2 tsp |
| 1 | large | Egg; 1 |
| None egg yolk; 1 | ||
| 1 | teaspoon | Lemon juice; 1 tsp. |
Directions
All ingred. must be at room temerature. Add ingredients in order specified by bread machine manufacturer. Set bread machine on the basic/standard bread making setting. If possible, select light cycle. If not, use medium or normal cycle.
Recipe By : The Ultimate Bread Machine Cookbook Posted to MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 11:06:38 -0800 (PST) From: Hoppie <steveh@...>
NOTES : Egg Bread is very practical. Dipped in beaten egg, sauteed, and served with maple syrup, it can become French Toast.
At lunchtime, it can be spread with mustard and layered with your favorite cold cuts or cheese.
For a light supper, slice thin, toast, and cover with smoked salmon, chopped onions, and capers.
And if by some remote possibility you have any leftover egg bread that goes stale, dice it up to use as poultry stuffing.