The other day I was busy with eggs. My lovely, though foodie challenged, wife started the day with her favorite, an egg white omelette. This left me with three egg yolks that needed a recipe. I decided to make some bread and came up with the following formula for a beautiful and satisfyingly rich enriched bread.
325 grams all-purpose unbleached bread flour
50 grams whole wheat flour
7 grams salt
10 grams sugar
15 grams yeast
42 grams egg yolks (3 egg yolks)
100 grams whole milk
102 grams water
This formula creates an enriched dough at roughly 65% hydration. Kneading is simple. Work the ingredients into a rough mass, then gently need until evenly hydrated. The dough will still look rough at this point. Let it rest for about 20 minutes.
After the 20 minute rest, gently knead until the ball of dough begins to smooth out. This should be easy work. Rest again and knead one more time for a smooth, uniform ball with a tight outer skin.
You’ll want to let this dough rise until triple in a warm spot. I place my over the radiant water heaters.
After it’s tripled, gently release it from the bowl and shape to fit into a regular loaf pan. Let this rise until it passes the dimple test (a gentle poke of the finger creates a slight dimple that doesn’t spring back). Bake in a 375 degree preheated oven for 35 to 45 minutes, or until it is a deep reddish-brown.
Enjoy with mayonnaise, butter, lemon curd…you get the idea.