Eggs and Your Bread Recipe

Posted on January 4th, 2011 by Bread making machines in Bread Making Resources

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With the exception of gluten, eggs are probably the most important building block when it comes to baked goods.  Although we never really think about the eggs within our bread recipes; they are added to bread dough for richness, taste and color.  They also help to slow the staling of bread, keeping it edible a little longer.Country Bread for Mellow Bakers (almost live blogging) - Part 2
Creative Commons License photo credit: kochtopf

As egg and gluten is heated, it coagulates.  The process generally begins around 140 -150 degrees.  The changes to the egg as it is heated are noticeable.

As the coagulation accelerates, molecules begin to bond creating a structure rigid in nature that helps with the size and final shape of baked goods.

Zojirushi 2-Pound-Loaf Bread Making machine, Black

  • Dual-blade bread machine makes rectangular-shaped 2-pound loaves
  • 10 pre-programmed settings; 3 crust shades; LCD control panel; 13-hour delay timer
  • Large viewing window; removable nonstick bread pan for easy cleaning
  • Measuring spoon, measuring cup, and user manual with recipes included
  • Measures approximately 9-5/8 by 17 by 12-1/5 inches

List Price: $ 281.00

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Related posts:

  1. Why We Need Gluten In Baking?
  2. Easter Bread
  3. Sweeteners and Your Bread Recipe
  4. Converting Traditional Recipes for use with Bread Machines
  5. High Protein Bread

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