Wednesday, October 31, 2012

Whole Wheat Egg Bread.

We moved to Quezon City, (which is in the Philippines) when I was in middle school/junior high. My family started going to a church that met on the campus of the University of the Philippines. There was a fellow church goer who was an engineer professor at the university; he came up with this great tasting bread recipe. Our family has been baking this particular bread recipe for the past eighteen years. We hope you enjoy it too!

Whole Wheat Egg Bread

4    C     Bread Flour (All purpose flour)
1/2 C     Sugar
2    T     Yeast
1/2 T     Salt
Mix above ingredients thoroughly with a wire whip.

2           Eggs
2    C    Lukewarm Water
Add and mix well with a spoon.

1/4 C    Oil
Mix until smooth.

3    C     Whole Wheat Flour

Mix in gradually. Knead until smooth. Put in greased bowl and flip dough over so greased side is up. Cover with a damp cloth. Let rise until a hole remains when you poke your finger in it. This is about 45 minutes or dough is almost doubled in size. Divide dough into three equal parts for loaves. Roll each part out with a rolling pin. Then roll up and shape into a loaf. Place rolled dough into a greased loaf pan. In the picture below I actually formed buns instead of loaves with my dough. Allow the shaped dough to rise until double. May take close to an hour. Bake at 350 degrees for 25-30 minutes.

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