The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Need help to add egg to recipe

Blue Mountain's picture
Blue Mountain

Need help to add egg to recipe

I started making bread with a machine a few weeks ago. I have finished more than 10 loafs and I am about to accept the fact that a machine only produces hard & dry bread. I also tried the "water roux" approach without success.

Yesterday, I tried a banana yeast bread recipe ( not a cake-like sweet banana bread) that requires 1 egg and 1 banana in additional to other basic ingredients. This produces a fabulous bread that is moist & soft. I think and hope that the egg will be the key to a softer & moister bread produced by a machine that my family like. I plan to change some of the basic recipes by adding an egg and adjusting other ingredients. I need your help to point me to the right directions. Thanks!

1) For basic recipes (white, wheat, french, etc) from scatch, what ingredients and how much I need to adjust? I think I may need to (a) reduce the amount of water because egg may add moisture and (b) reduce the amount of yeast because egg may be a leavening ageent.

2) For bread mix that requires adding only water, oil & yeast, how do I adjust these 3 ingredients?

Thanks for your help!

 

 

clazar123's picture
clazar123

You just need to adjust the water by a few tablespoons.

 

mini_maggie's picture
mini_maggie

But excellent bread machine bread IS possible!  Borrow from the library or invest in a good bread machine recipe book before you throw in the towel.    One I've had excellent luck with is Washburn/Butt.  Ballpark ratios that have been producing excellent 1.5 lb loaves for me are generally 2.5 - 3 1/4 c flour (50-100% whole wheat), 1 1/4c liquid (water or milk), 1/4 c skim milk powder if using water, 1-2 tbsp olive oil, 1-2 tbsp sweet (sugar/honey/molasses/maple syrup), 1 - 1 1/4 tsp salt, 1-1.5 tsp bread machine yeast. 

Is your machine overcooking?  Try a light crust setting if your machine has one.  Not enough hydration of the dough to start?  Try adding a little more liquid or fat. 

To compensate for adding an egg, try breaking the egg into your measuring cup then adding water to reach the original recipe fluid volume.  Or if your recipes have been coming out dry, just try adding the egg because it sounds like your dough could use a little extra hydration anyway.   Good luck!

nancy58's picture
nancy58

A large egg is approx 2 oz, but since you state that your loaves are on the dry side, I would just add the egg in addition to the stated ingredients. As for the yeast...DO NOT lower it. Enriched doughs gennerally require more yeast. An enriched dough is one with high amounts of eggs, sugar and or butter/oil. Yours does not qualify as you are only adding 1 egg. A brioche dough with lots of butter and sugar is an example of an enriched dough. They are also best made with a different yeast called SAF Gold (can buy at King Aurthur, among many other places); that yeast is specifically made to deal with the issues with high amounts of fat and sugar in a dough. So yeast is NOT your problem. If your loaf is not rising properly then check that the yeast is still good, (mix warm water, pinch of sugar and a tsp of yeast, mix and let it set 5-10 min to see if it foams and expands in volume. If it does, your yeast is good.Also check the expiration date, but if kept in the freezer, yeast can remain good and viable well past expiration. But start by mixing the formula as stated and just add an egg and go from there.

Blue Mountain's picture
Blue Mountain

Thank you everyone for your suggestions. I will certainly follow them to change my recipes to start making soft & moist breads. Yesterday, I used another Egg Wheat Bread recipe and the bread was also soft & moist. Now, I am very confident that adding egg to basic recipes will produce softer & moister bread that my family like.

Since everyone seems to think that I need to add more water to my recipes, I used a scale to measure the weight of my ingredients to check if there was anything wrong w/ some of the ingredients. I was surprised that one cup of water using my Anchor Hocking glass measuring cup weighed 215 gram while info on the web said that one cup of water should be 237 gram. So, if this is true, I consistently used 10% less liquid in all the 10+ recipes that I tried before. This may explain why my breads always came out to be relatively dry & hard. Now, my question is : How many grams does your cup of water weigh? Perhaps I need to measure my ingredients by weight instead of  volume.

I have another question ... I live in Los Angeles where humidity is quite low. Is it common to add a little bit more water to a recipe in a dry area similar to mine?