The hamburger buns I made following the recipe for Whole Wheat Egg Bread in The Laurel’s Kitchen Bread Book were so fantastic, I decided to use the recipe for a loaf of sandwich bread.
Whole Wheat Egg Bread from The Laurel’s Kitchen Bread Book
- used 450 gm freshly-milled hard white wheat flour + some extra while kneading to firm up the very soft dough
- set in oven, turned off with a pan of boiled water, to rise for 1 1/2 hrs, then 45 min, then about 10 min after final shaping
- baked for 1 hr
This is such a wonderful sandwich bread. It doesn’t taste obviously eggy or anything, just nice and rich, with a great texture (probably thanks to the 20 minutes of kneading). It actually had oven spring, which I haven’t seen very much of in my recipes. I didn’t bother brushing it with egg, but the top is nicely browned, and the bread sliced beautifully.
It baked a little longer than it probably needed to — my thermometer had accidentally been turned to Celsius, so when I took the internal temperature of the bread it kept reading way low.
I’d definitely make this one again…maybe one day as the braided Challah they describe in the shaping instructions.