Rich Egg and Butter Bread - Recipe Girl (2024)

FAQs

What does adding an egg to bread dough do? ›

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor).

Butter gives baked goods the same golden, crispy finish as egg wash, with the added benefit of tasting like, well, butter. To proceed, first melt the butter over low heat—being careful not to brown it—and then use a pastry brush to sparingly apply an even layer to the soon-to-be-baked item.

Butter, technically a dough enrichment, tenderizes bread dough and limits gluten development, yielding a softer, more tender crumb and a richer flavor. The butter in this sourdough babka dough makes the interior tender—and delicious. Photo by Maurizio Leo.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Around the world French toast has many different names and people enjoy it in many different ways. The British call French toast eggy bread, gypsy bread or french-fried bread and sometimes serve it with ketchup.

Egg in the hole makes a delicious breakfast! A runny yolk egg cooked in the center of a piece of toast and eaten with a fork is a great way to enjoy an egg in a slightly different way.

Omelets are beaten eggs that are quickly cooked with butter or oil, sometimes folded around fillings such as cheese, vegetables, meats, etc.

Egg wash is a mix of beaten whole egg and water (or milk or cream), which is used to brush onto the top of baked goods before baking. The purpose of egg wash is to provide a nice golden brown, shiny finish on your baking. I use this egg wash for pie crust, or this also makes a great egg wash for bread recipes.

This can happen for several reasons: If your eggs are just slightly too cold, they may cause the soft butter to seize up, breaking the emulsion. Or if you rush while beating in the eggs, the emulsion won't be stable enough to hold in place.

How to get a shiny crust on bread? ›

The second are liquids that are brushed on in order to make the finished crust take on a shiny appearance and to allow the baked good to rise without steaming the oven. There are several options in this category, each of which results in a particular finish: egg wash, milk wash, cream wash, melted butter, or raw flour.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

"Historically, egg whites were used as an adhesive, added to recipes to bind ingredients together," Hysmith says. "This is the same idea. This means using an egg wash mixture to make something stick, such as using one to make braided pie dough or pocket dough stick together.

Eggs provide structure and help bind the ingredients together. Eggs also act as an emulsifier. By surrounding small particles of fat, the egg helps make the quick bread batter smoother, thus contributing to volume and texture.

Egg wash is beaten egg used to glaze or seal baked goods or to adhere breading to foods like cutlets. Whole egg is beaten alone or with another liquid like water, milk or cream. The wash is brushed over the surface of goods like breads, pastries and pies to give them a shiny browned appearance after baking.