egg white bread

egg white bread

Behold the oddest looking bread…LOL!

Don’t be mistaken. Both sides are the same bread dough. So what happened? Well, one side was shaped better than the other and the tin I used was a bit too big for the amount of dough. So it turned out short and uneven. It’s times like this that I know I’m still a novice baker who has got lots of room for improvement 😛

This bread is made from egg whites, cream and butter. The original recipe, spotted from Honey Bee Sweets, used only egg whites and cream. But I did not have enough cream so I improvised.

According to some sites on the internet about cream and butter, if you churn butter out of cream, the butter you usually get will be about half the portion of cream you started with. Applying this concept, I figured the butter content would be 60 grams or so for the original recipe.

Egg White Bread (adapted from Honey Bee Sweets)

(A)

  • 300 grams bread flour
  • 22 grams egg white, room temperature
  • 7.5 grams instant dry yeast
  • 90 ml fresh milk (I had only UHT milk on hand)
  • 80 ml whipping cream (35% fat)

(B)

  • 36 grams caster sugar
  • 20 grams egg white, room temperature
  • 3 grams salt
  • 1 gram instant dry yeast
  • 20 grams unsalted butter, room temperature
  1. Mix everything in A in a large bowl. Knead until a smooth dough is formed. There is no need to knead till elastic yet. Place dough in a lightly oiled bowl, cover and let it proof for 2.5 hours in a warm spot.
  2. Lift the dough up and drop it from a height of 30 cm back into the bowl to remove gas. Knead it for around 3 minutes. Add everything in B to the dough and knead until it is elastic. It is ready when you can stretch the dough until very thin. This is the desired “window-pane” stage. If by hand, it should take around 50 minutes to an hour. If by machine, it should take 25 minutes on medium speed.
  3. Cover and let the dough rest for 30 minutes.
  4. Divide the dough into 2 and shape into desired shape. Let it rise until it fills 90% of the container. Original recipe uses a 9 x 5 x 5 tin.
  5. Preheat oven to 175 C fan mode.
  6. Brush with egg wash or milk and bake for 20-25 minutes until golden brown.

I used hand-kneading for this bread. I’ve been feeling quite down lately due to some disturbing events happening either to me or to friends close to me. Kneading and punching for an hour really helps. There is something about bread kneading and baking that soothes and winds me down. But now I’ve got aching wrists. 😛

egg white bread1

The taste of this bread is milky, rich and moist. Without slathering on any jam or butter, I can detect the fragrance of cream and butter.

Slathering a knob of butter on a slice of warm bread, slowly munching and enjoying…suddenly, everything looks much better.

“I can do all things through Christ who strengthens me – Philippians 4:13 (NIV)”

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