Tarrington House BM2600. Plain white bread on eggs

[For a small loaf.]

Tarrington House BM2600. Plain white bread on eggs

Category: Yeast bread

Ingredients
Egg	2 pcs
Unbleached Wheat Bread Flour	675 g
Sugar	1 tbsp. l.
Salt	2 tsp
Butter	25 g
Dry yeast	1.5 tsp

Cooking method

• 1. Place eggs in a measuring cup and add water until the volume is 240 ml, 300 ml or 430 ml, depending on the size of the loaf.
• 2. Pour the mixture into a baking container. If the instructions for your bread maker indicate that yeast should be put first, then change the order of placing the liquid and dry components.
• 3. Add flour to cover the liquid. Put sugar, salt and butter in different corners of the container, yeast in a small indentation made in flour.
• 4. Set the normal baking setting for medium-brown bread. Click the "Start" button. After baking is complete, remove the bread from the machine and place on a wire rack to cool.
• For a small loaf.
• 1 egg,
• 375 g unbleached wheat bakery flour
• 1.5 tsp. Sahara,
• 1.5 tsp. salt,
• 20 g butter
• ¾ h. L. dry yeast.
• For a medium loaf.
• 1 egg and 1 yolk 1 egg,
• 500 g unbleached wheat bakery flour
• 2 tsp Sahara,
• 1.5 tsp. salt,
• 25 g butter
• 1 tsp dry yeast.
• For a large loaf.
• 2 eggs,
• 675 g unbleached wheat bakery flour
• 1 tbsp. l. Sahara,
• 2 tsp salt,
• 25 g butter
• 1.5 tsp. dry yeast.
• ----------------------------------
• Sketched some pictures ...
• ----------------------------------
• Eggs first ...
• 
• Let's fill them with water ...
• 
• Next we need flour. There was only this ...
• 
• We weigh the required quantity ...
• 
• ...
• 
• Pour flour into a container and make holes in it ...
• 
• Put salt, sugar, butter and yeast in the center. I don't know how these are, but they seem to work ...
• 
• Everything seems to be loaded ...
• 
• Such a kolobok rolled after the first batch ...
• 
• The bread is hot ...
• 
• ...
• 
• ...
• 
• Let's weigh our bread ...
• 
• ...
• 
• Here is such a piece of bread turned out ...
• 

The dish is designed for

1 kg

Time for preparing:

3 hours

Cooking program:

1. Basic

Note

* I rummaged through the recipes, but I didn't find this one. The very same recipe I came across somehow in one of the books.
** Ingredients show the amount for a large loaf.
*** When using bleached Makfa flour for some reason, the dough rises in different ways: either high - under the lid of the bread machine and the bread is more porous, then just below the edge of the container and the bread is denser.

[at the time of kneading the dough.]

For some reason, the dough rises in different ways: either high - under the lid of the bread machine and the bread is more porous, then just below the edge of the container and the bread is denser.

It depends on the moisture content of the flour at the time of kneading the dough. Dry flour requires more liquid and vice versa.

You can read in detail here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" section MASTER-CLASSES for Dough Kneading (BOXES)

None of the recipes indicate the amount of liquid-water, except for eggs

None of the recipes indicate the amount of liquid-water, except for eggs

The amount of liquid is indicated in point 1 of the Method of preparation.
No, it's not about the liquid. I suppose it's the flour itself. I made a medium loaf and a large one. Poorly or not very much began to rise from the flour that I bought the last time. Before that it was better. Although my wife likes thicker bread more ...