Easy Egg Bread

I wanted to try a new bread so I thought I'd try this egg bread. It is huuuuuuuuge, easy, and yummy. 

4 to 4½ cups bread flour

2¼ tsp yeast

2 tbsp sugar

2 tsp salt

½ cup water

½ cup milk

2 tbsp butter

3 eggs, slightly beaten

1 egg yolk and 1 tsp milk, whisked together (egg wash)

1. In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well.
2. In saucepan, heat water, milk and shortening/butter until warm (120-130°F; shortening/butter does not need to melt).
3. Add to flour mixture.
4. Slowly add slightly beaten eggs.
5. Blend at low speed until moistened; beat 3 minutes at medium speed.
6. By hand, gradually stir in enough remaining flour to make a firm dough.
7.  Knead on floured surface until smooth and elastic, 5 to 8 minutes.
8. Place dough in lightly oiled bowl and turn to grease top.
9. Cover; let rise about an hour.
10. Punch down dough.
11. Divide into 3 parts.
12. On lightly floured surface, roll each third to a 15-inch rope.
13. On greased cookie sheet loosely braid from center to ends.
14.  Pinch ends and tuck under to seal.
15. Cover; let rise in warm place until indentation remains after lightly touching, about 30-45 minutes.
16. Brush with egg wash.
17. Bake at 400°F for 25 to 30 minutes until golden brown.
18. Remove from cookie sheet; cool on wire rack.

 

Oatmeal Toasting & Sandwich Bread

I've been looking for a new bread to try. I was thinking that it would be good to do an oatmeal bread, and this one sounded like a good one to try. I thought I found this one on Honest Cooking, but I couldn't find it when I looked again. 

3 cups flour

1 cup rolled oats

2 tablespoons butter

1½ teaspoons salt

3 tablespoons brown sugar or honey

2¼ teaspoons active dry yeast (dissolve it in the warm milk before combining with the remaining ingredients)

1¼ cups lukewarm milk

¾ cup raisins or currants (optional)

1. Combine all of the ingredients, mixing to form a shaggy dough. Knead the dough until it's smooth.
2. Place the dough in a lightly greased bowl, cover, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.
3. Place the dough in a lightly greased bowl, cover, and allow it to rest for 1 hour.
4. Transfer the dough to a lightly oiled surface, and shape it into a log.
5. Place the log in a lightly greased 9" x 5" loaf pan, cover the pan, and allow the dough to rise for 60 to 90 minutes.
6. Towards the end of the rising time, preheat the oven to 350°F.
7. Bake the bread for 35 to 40 minutes. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
8. Remove the bread from the oven, wait a couple of minutes, then turn it out of the pan onto a rack to cool.