beth@umcp-cs.UUCP (04/17/84)
My aunt living in Big Sur, California uses this bread recipe. I like honey,
so I add some, but her original recipe had none. I have made this bread using
only a couple of drops of honey to get the yeast started. Unless you have a
medical reason for not using any form of sugar (diabetes or hypoglycemia, for
example), I would suggest using a couple of drops of honey for two loaves.
I assume you know the basics of making bread. The amount of flour needed is
not precise. I just add enough. This bread doesn't require a lot of kneading.
The eggs do some of the work. I've used the fast yeast, and it just makes the
rising go faster.
Egg Bread (makes two loaves)
2 C. lukewarm water Flour(whole wheat, white) enough (6 cups?)
3 eggs well beaten oil for the bowl
1 T. (one envelope) (< 1/4 C. honey, optional)
active dry yeast
1 t. salt ( I just shake a bit in)
Dissolve yeast in water (and a drop of honey if you aren't hypoglycemic or
diabetic; it will grow faster and better). Let sit until foamy (about five
minutes). Add eggs. Add flour until thick soupy. Mix in salt. Add flour
until ball shapeable (depends on weather conditions and other things that's
why I don't know how much flour you need.) Knead five minutes until smooth.
Wash bowl in warm water and oil it. Put dough in bowl making sure top of
dough is oiled. Cover. Let dough rise one hour or until doubled. Knead into
loaves. Put in oiled pans. Let rise one hour. Score top and brush with
egg yolk and water (crunchy crust, yum). Bake at 375 for 40-50 minutes.
--
Beth Katz, Univ. of Maryland, College Park, Computer Science Dept.
UUCP: {seismo,allegra,brl-bmd}!umcp-cs!beth
ARPA: beth@maryland CSNET: beth@umcp-cs