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Post by jimz on Sept 25, 2011 9:35:06 GMT -6
This is a loaf of Italian seed loaf I made last week end. I did a few slight changes from my recipe. To 3 cups of flour I used 2 cups bread flour and 1 cup whole wheat flour. After I seperated the yolk from the egg white( egg white for seed glue), I said to my self why put the yolk in the icebox for something else. Throw it the dough mix and I did. Here is the nice dough ball waiting for a rise Dough ball has doubled with a good rise Out the oven to let cool. I can't wait Crisp crust and soft interior That egg yolk made a difference. Nice lunch bread and breakfast toast this past week -JimZ
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Post by Cajunate on Sept 25, 2011 9:58:28 GMT -6
That's a very nice loaf of bread. I don't think it would last very long around me. ;D
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Post by keymaster on Sept 30, 2011 16:14:17 GMT -6
Very nice loaf, did the yolk give it a slight bagel texture?
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Post by jimz on Oct 1, 2011 7:52:49 GMT -6
Key, the egg made the interior a softer texture. I do not know if that is the right word to describe it. Maybe a lighter softer texture. That's it Nate I would have to make five loafs of bread if you were in my kitchen. Maybe I would get one ;D-JimZ
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Post by keymaster on Oct 1, 2011 9:04:21 GMT -6
Key, the egg made the interior a softer texture. I do not know if that is the right word to describe it. Maybe a lighter softer texture. That's it Nate I would have to make five loafs of bread if you were in my kitchen. Maybe I would get one ;D-JimZ The reason I ask about the yolk is one time I made bread on the BBQ and it called for egg yolks and the breads texture turned out like bagel bread but was good, I have only done bread a couple of times but want to do more.
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