Recipe: Egg Bread for Bread Machine and Hambuger or Hot Dog Buns

EGG BREAD FOR BREAD MACHINE

"Another basic bread, good for toast or grilled sandwiches. Round and long rolls are easy to make from this dough."

FOR A 1 1/2-POUND LOAF:
1/2 cup milk
1/2 cup water
1 large egg plus 1 yolk
3 tablespoons unsalted butter, melted
3 cups bread flour
3 teaspoons gluten
1 teaspoon salt
1 3/4 teaspoons bread machine yeast

FOR A 1-POUND LOAF:
1/2 cup milk
1/4 cup water
1 large egg
2 tablespoons unsalted butter, melted
2 cups bread flour
2 teaspoons gluten
3/4 teaspoon salt
1 1/4 teaspoons bread machine yeast

Place the ingredients in the bread machine according to manufacturer's instructions. Set Crust on light, program for Basic or Tender Bread, and press Start.

After the baking cycle ends, immediately remove the bread from the machine to a cooling rack. Cool to room temperature before slicing.

Makes: 1 loaf

VARIATION:

HAMBURGER, HOT DOG, LONG ROLLS, AND SANDWICH BUNS

- Dough for a 1-pound loaf makes 6 round and 8 long rolls
- Dough for a 1 1/2-pound loaf makes 8 round and 10 long rolls

Place the ingredients in the bread machine according to manufacturer's instructions. Program for the Dough cycle and press Start.

Parchment-line a baking sheet. After the Rising cycle ends, at the beep immediately remove the dough and place on a lightly floured work surface. Divide the 1 -pound dough into 6 equal portions for hamburger or sandwich buns, 7 equal portions for hot dog or long rolls. Divide the 1 1/2 -pound dough into 8 equal portions for hamburger or sandwich buns, and 10 equal portions for hot dog or long rolls.

Form the hamburger buns into tight rounds; form the long rolls by flattening the dough into ovals and rolling up each portion tightly from the long end to form a cylinder. Place the rolls on the baking sheet at least 1 inch apart. Cover lightly with plastic wrap and let rise 30 minutes.

Twenty minutes before baking, preheat the oven to 375 degrees F. Place the baking sheet on a rack in the center of the oven and bake until lightly browned, for 15 to 22 minutes depending on the size of the roll. Remove immediately to a cooling rack. Cool thoroughly before slicing

Source: The Bread Bible by Beth Hensperger