The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


  • Pin It
PalwithnoovenP's picture

We recently had a surplus of eggs and we need to find ways on how to use them before they go bad. Our chickens are really prolific layers that their eggs can't even fit anymore in our fridge for storage. We made the usual, salted eggs and flan (with whole eggs) but there are still many left and more are added each day. We made egg salad with about three dozen eggs but there were still seven remaining. I think this is the perfect time for me to try an egg bread and make an experiment.

This bread stays true to its name. Aside from flour, salt and yeast; it only contains egg and honey for the liquid, no milk, butter or oil! You can clearly see the liquid components in this shot!

Most egg bread recipes I saw contains either butter or oil and one to a few eggs and mostly water to a relatively large amount of flour. Well, I don't think adding a single egg will merit to be named egg bread and adding butter mocks the eggs enriching ability.  Most of  egg bread's richness comes from the egg yolks so some recipes call for eggs and some extra yolks. I really hate to go to the trouble of separating eggs and then finding a use for the leftover whites so this brain of my mine come up with  a solution unexpectedly, keep the yolks the same and use the whites as a replacement for the water. Genius! No separating, storing or wasting whites so I experimented to see if using eggs alone with honey for flavor will make a great egg bread.

This bread has the most difficult to knead dough to date. If you saw the dough in the beginning I bet you would be skeptical too if this will come together without the addition of any more flour but I trusted my hand kneading skill and proceeded to knead the "porridge" oh I mean dough. It contains 7 bantam eggs which is equivalent to 4-4.5 normal eggs and quite a bit of honey so it's really rich, its like a leavened pasta dough.  It took me a good hour and a quarter for it to reach windowpane. It then goes to my standard procedure of a cold overnight rise.

The next day I saw that it did not rise as much unlike most breads I made but I proceeded anyway. I shaped it into snails and proofed it in my llaneras for a bit, it did not expand very well too. You can see in the photo there's not much difference in size.

They were then glazed with egg wash before being baked in the preheated clay pot for 20 minutes. I changed my timing to avoid burnt spots. The first 5 minutes with live fire and the rest just embers.

Here are the results. In fact the tops look just like they were not egg washed and look very similar to supermarket rolls just shaped differently; of course the difference in quality is very huge.

I can say they have a slight resemblance to kaiser rolls. 

The tops are not as browned as my previous bakes but the burnt spots on the bottoms were significantly reduced.

The aroma was unbelievable while they were cooling. The tops are soft with thin crust and the bottom is slightly crisp. The crumb is slightly dry but still soft and a bit difficult to cut (maybe it's just because of the absence of a good serrated knife). They are not delicate or feathery like a challah or a brioche but they are super rich tasting. It is lightly sweet and the aroma of honey is dominant along with a pleasant "eggy" flavor. They are flavorful enough to be eaten on their own. Their hearty nature is perfect for saucy fillings, I think I'll like them with ice cream sandwiches, brioche are more likely to go soggy just after a few seconds of putting ice cream and soggy bread is one of my most disliked food items that I cannot imagine eating bread sauce; sorry if I offended anyone. 

I serve them as egg salad sandwiches to make a triple egg delight, perhaps the only thing left to be made with our chicken eggs is the mayonnaise for the egg salad but since they're not as fresh as ideal I didn't risk it. They were so delicious and even after 5 days, they were still soft and the texture hasn't changed.

Thank you very much and Happy Baking!  Job

HokeyPokey's picture

Now, this is not a bread recipe, not even a recipe using sourdough, but I felt I had to post it, as they turned out so tasty!

My version of Russian Blini, can be served with anything from caviar to chocolate spread. Full recipe on my blog here 

STUinlouisa's picture

Missed St. Patrick's day with this one but that was the inspiration. It has a good presence of fresh ground sprouted rye flour, about 33%, and soaked barley berries, 20%. There is also some WWW and AP with a total whole grain percentage of about 67%. Used starter, a bulk fermentation retard, and an egg wash with a caraway seed sprinkle. Baked on a cast iron tray covered for the first bit by a stainless steel mixing bowl. Can hardly wait to cut this one but will restrain for several hours. In retrospect should have used stout for the soaking and hydrating.


Ru007's picture

Hi Freshloafers!!

A big thank you to every one who has give me advice on how to improve my sourdough loaves. This is now loaf number four (using more or less the same formula), a vast improvement from loaf 1...

This weekend's bake was a basic sourdough loaf. Its got a bit of everything in there, I used my 100% rye starter and white flour to build my levain, and then a 1:4 whole wheat to white flour ratio for the rest of the dough.

I took dabrownman's advice and left the dough to have a good bulk ferment before preshaping, resting, and then final shaping before retarding, the difference I got in the crumb is amazing...

compared to my previous bake, which had an inconsistent crumb through out the loaf....

I'm still struggling with my scoring though ( I think the appearance of my loaf is telling on me!). I've read the scoring tutorial on this site (its awesome by the way!!) but I still have a question.  

I score the loaf as soon as I take the dough out of the fridge, but I think the surface of the dough is too moist and so my blade kind of drags though the dough. I'm using a sharp razor blame as I don't have a lame. I read an article that promotes basically leaving the dough exposed to air so that it forms a skin before scoring, has anyone ever tried this?

Any other critiques on my loaf are welcome!

Happy baking!



alfanso's picture

As of late I've been moving towards a double score on my batards rather than what has become my standard single score.  I am pleased with the results I've seen so far.  The trick, and it is a learned trick, is to keep both blooms as consistent with each other as possible rather than having one big bubble of a bloom and one not so much.  I'm getting there.  And another trick to now put into my bag.  More practice will have to happen to lock it in.

Hamelman Pain au Levain with mixed starters


bastet469's picture

Had some trouble with my camera so I couldn't access the pics til today. Sry :(

So here's what happened on Day 4:

All the raisins collected on the top. I'm starting to see signs of the raisins breaking down. Their edges are ragged and there's sediment collecting at the bottom of the jar.

After shaking, the raisins dispersed throughout the jar. It took over an hour for the to re-collect at the top.

The lid made a popping sound when I opened it and there were more bubbles floating on the water's surface.

It still smells like raisins. No smell of fermentation yet. 

 Note: Took a suggestion of a TFL member and added a tablespoon of sugar to the water. She said her recipe said to add sugar or honey on Day 3 to feed the yeast.

 When I opened the jar for it's daily aeration, I poured some of the water into a glass and added the sugar. I stirred until dissolved and poured it back into the jar. Afterwards, I shook it as usual.

See you on Day 5! :)


FrugalBaker's picture

It's been close to 3 months since my last post and I hope all TFLoafers are doing fine. While the sales of my baking business have improved a fair bit....and as the saying win lose some. 

Am sure you'll be puzzled on the title of my post today. Who is Alice? much as I would like to call her my mother-in-law but she is not. She is just a long time partner of my father-in-law. And if I'd would want to be formal about it....she is not even considered a relative but she has a very special spot in my heart. Of late, I have been searching for some whole grain to sprout or malt but living in have those stuff is impossible. I search high and low and still to no avail. Finally, I found a shop....which is located on the other side of the town, selling some malted grain flour. Just like a kid in a candy store, I bought what I could and was ready for my next adventure/experiment. And just when I was done with making this bread, I received a phone call from across the continent that Alice has passed on Thursday. I could stop thinking about her ever since, never baked a bread for her either and hence I think dedicating this bread to her would be the least I can do. This bread is very much like her (not that she's dark), she's petite and looked unassuming but if you get to know her better....she is one of a kind, like an unpolished gemstone! I hope she is in a better place now. R.I.P.!

Anyhow I bought a total of 4 types of flour that day and I guess I'd be busy in the kitchen once again but am not complaining at all. Hope I'll churn out some good loaves and keep posting.


Malted Grain Sourdough                                          Crumb Shot                                                   




as compared to the usual sourdough made with unbleached bread flour :





Although one might say they do not notice a stark difference between the two breads but I can assure you that the flavour profile is almost worlds apart. A must-have bread for the hardcore bread enthusiast in my opinion!


Comments and suggestions are all welcome here. 


Happy Baking, 






bastet469's picture


Sorry for not posting yesterday. My back went out, as it often does, so I spent the day in bed. The raisins swelled with water a few hours into Day 1 and remained at the bottom of the jar. There was no change on Day 2.

Day 3

The swollen raisins (see above) are starting to separate from each other. Opened the jar and there's no change in the smell. Just smells like raisins. There were a few floaters and bubbles though. (below)

Drew the numbers with an app. How cool is that? SCIENCE!! :)

 See you tomorrow!


HokeyPokey's picture

I am celebrating St Patric's Day with a beer bread - not Guinness, but close enough

Its a slow prove bread with a lot of oven spring - hoping the taste is great too - will slice it open tonight

Full recipe on my blog here - 



Subscribe to RSS - blogs