| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Basic, Breads |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Capacity; 3-Cup Capacity |
| 1 1/2 |
ts |
Active dry yeast; 2 1/4 tsp. |
| 2 |
c |
Bread flour; 3 c. |
| 3/4 |
ts |
Salt; 1 tsp. |
| 2 |
ts |
Dark brown sugar; 1 tbls. |
| 2 |
tb |
Plus 1 tsp nonfat dry milk; 4 Tbls. |
| 4 |
ts |
Butter or margarine; 2 tbls |
| 1/2 |
c |
Less 1 tsp water; 1 c less 1 1/2 tbls |
| 1 |
ts |
Vanilla extract; 1 1/2 tsp |
| 1 |
lg |
Egg; 1 |
|
|
None egg yolk; 1 |
| 1 |
ts |
Lemon juice; 1 tsp. |
INSTRUCTIONS
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@ccnet.com>
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.
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