Avanti's Bread: Difference between revisions
From McGough's Recipes
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Difference Between 2 Eggs and 2 Egg Yolks & 1 Egg White | |||
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Revision as of 14:43, 24 March 2024
| Kneeding & Rising | Bake | Total | Serves |
|---|---|---|---|
| 4 Hr | 25 Min | 4 Hr 30 Min | 3± Loaves |
Ingredients [1]
- 1 Pkg active dry yeast
- 1½ Cups water
- 1½ Tbsp oil
- 1 Egg yolk and 2 egg whites[2]
- ½ Tsp salt
- 10 Tbsp sugar
- 5-5½ Cup flour
Directions
- Dissolve yeast in warm water; add remaining ingredients & knead for approximately 10 minutes, or until dough is smooth & elastic.[2]
- Place dough in a greased bowl, turning once to bring greased side up.
- Cover with a cloth & let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours).
- After first rising, punch dough down in bowl & turn over; let rise again until double (30-45 minutes).
- Cut dough into 2 to 4 portions, each about the size of a grapefruit.[1]
- Let rise, covered for 10 minutes.
- Flatten dough, pressing out all the air, and form into long loaves, about 12" long.
- Place loaves on greased & floured cookie sheets; cover & let rise again (50-60 minutes).
- Preheat oven to 350F.
- Bake loaves for 20-25 minutes, until tops are golden brown & loaves sound hollow when tapped on the bottom.
- Don't forget to share!
Notes
- ↑ 1.0 1.1 Recipe has been halved to make more reasonable proportions. The original ingredients list is available under the original recipe button.
- ↑ 2.0 2.1 The original recipe calls for 3 eggs. You can use 1.5 or 2 eggs, which is what was used in the pictured bread above. More egg is supposed to make the crust brown faster and darker when baking. Using 2 whole eggs previously yielded darker bread and a thicker crust than the restaurant original so I would suggest to air on the side of fewer eggs, or egg yolks. Using 2 egg whites and 1 yolk yielded a lighter thinner crust which is much closer to the original and better for sandwiches.
Difference Between 2 Eggs and 2 Egg Yolks & 1 Egg White
Original Recipe
Ingredients
- 2 pkg active dry yeast
- 3 c water
- 3 Tbsp oil
- 3 eggs
- 1 tsp salt
- 1 1/4 c sugar
- 10-11 c flour
Directions
- Dissolve yeast in warm water; add remaining ingredients & knead for approximately 10 minutes, or until dough is smooth & elastic.
- Place dough in a greased bowl, turning once to bring greased side up.
- Cover with a cloth & let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours).
- After first rising, punch dough down in bowl & turn over; let rise again until double (30-45 minutes).
- Cut dough into 5 to 6 portions, each about the size of a grapefruit.
- Let rise, covered for 10 minutes.
- Flatten dough, pressing out all the air, and form into long loaves, about 12" long.
- Place loaves on greased & floured cookie sheets; cover & let rise again (50-60 minutes).
- Preheat oven to 350F.
- Bake loaves for 20-25 minutes, until tops are golden brown & loaves sound hollow when tapped on the bottom.
- Don't forget to share!
