Tony Claxton's Recipes
Egg Bread		    

This recipe is from From a Baker's Kitchen, © 1984 by Gail Sher. This is a rich bread. The texture is almost cake-like. It comes from multiple rises at cool temperatures. It uses the sponge method of making a dough. This allows you to start with less yeast and let it work longer to create a better tasting bread. The flour to use is unbleached white bread flour. All of the ingredients need to be at room temperature before adding. Be especially careful when adding the yeast into the sponge mixture. It must be cooled to nearly room temperature before adding the yeast. If it is warm, it will make the yeast work too fast. If it is excessively warm it will kill the yeast. When making the sponge, you can use an electric mixer, but it won't beat in as much air as the spoon or whisk. I've done it both ways and it seems to work just about as well either way. It is certainly much easier with the mixer.
Makes 3 loaves.

                                   

Ingredients
For Sponge:
1/3 C Honey
2 C - Milk
1 T - Active Dry Yeast
3 C - Flour 		    For Dough:
1 T - Salt
1 1/2 C - Unsalted Butter
6 - Eggs
5 1/2 to 6 1/2 C - Flour
For Glaze:
1 - Egg
1 t - Water


Instructions
  • Prepare the sponge.
    • Scald milk and cool to luke warm.
    • Combine honey and milk in large mixing bowl.
    • Add yeast and flour to the bowl and combine into a thick mixture.
    • Whip with a spoon or whisk for 100 strokes.
    • Cover with a damp towel or plastic wrap and let set for as long as you can. 15 minutes to two hours is OK, but up to 8 hours is better.
  • Add the salt, butter, eggs and flour to the sponge and knead until the holes made by pressing two fingers into it vanish.
  • Butter or oil the bowl used to raise the sponge, and place the dough back in, turning to coat all surfaces with the oil.
  • Cover and allow to rise until doubled. This should take approximately 2 hours, but can vary widely.
  • Punch down and allow to double again.
  • Cut into thirds, shape and place into 3 4 1/2 x 8 1/2 inch loaf pans.
  • Cover and allow to rise again until center of the loaf is level with the top of the pan.
  • While waiting for the loaves to rise do the following:
    • Mix the egg with the water for the glaze.
    • Preheat the oven to 350°F.
  • Slit the top of the loaves with a razor or sharp knife.
  • Bake for 35 to 40 minutes or until done.
  • Remove loaves from pans and allow to cool completely.


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