1887 Egg Bread
Ingredients
1/4 c. milk
1 cake yeast
1/4 c. warm water
4 c. flour plus more
1 tsp. salt
1/4 c. sugar
1/4 c. butter plus 2 T
4 eggs separated
2 tsp. zest of citrus
Method
Scald the milk and allow to cool to room
temperature. Mix the yeast in a small bowl in warm water.
In a large bowl place dry ingredients. Add the butter which is cool, and use a knife to cut the butter into the flour.
Beat the egg yolks in another bowl, and then add
this to the flour. Add the yeast mixture.
Add the milk now. Blend this very well.
Beat the whites of eggs until foamy. Add to
flour mixture and blend, add enough flour to create a smooth ball of dough, but not dry.
Place this onto your table to knead five minutes.
Place in a deep bowl, covered with a tea towel, and wait for it to rise to the
top of the bowl.
Remove the dough, portion into 16 or 18 pieces and form balls which are then placed
into two oiled loaf tins. Cover this again,
rise before baking at moderate heat until nicely browned.
Home 
