Egg In My Bread

I'm tweaking the recipe I have for bread, as I'm always trying to make it better. It calls for 4c of ap flour, and uses honey rather than white sugar (there is no milk in it). I also use refined coconut oil (no coconut taste). Up to now, it's been quite satisfactory. However, next time I bake, I'm going to use 3c ap flour and 1c oat flour and will also include 1 whole egg instead of the tbl. of apple cider vinegar I usually use. If I add the egg, do I reduce the amount of liquid used and by how much? Oh, I'm not using a bread machine. I'm baking for just me, and usually get a decent loaf and 4 buns from the dough. Thanks much for your help!

baking bread eggs

Best Answer

Since this is a bread you are accustomed to baking, you know how the dough should feel. You will either have to change the amount of liquid or the amount of some other ingredient(s) - probably the flour. I suggest that you start by adding some of the flour to the oat flour and all of the wet ingredients. Then, continue adding more flour until the dough reaches the proper consistency. Add flour in consecutively smaller amounts, kneading as you go.

I assume your dough has water in it. Some bakers would start by adding the water to the wheat and oat flours, and let it sit for about a half-hour before adding the other ingredients. This allows the flour to hydrate. If this results in the dough you're after, you're golden! If not continue, to knead in flour in small amounts until you reach the proper consistency.

This post has a good description of adding flour to wet ingredients.

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Egg In My Bread - Unrecognizable female kneading soft fresh egg dough on cutting board with flour in kitchen

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Egg In My Bread - From above of broken eggs on flour pile scattered on table near salt sack and kitchenware

What does adding an egg do to bread?

Eggs are a rich source of protein that supplements gluten and binds dough together. This helps the bread rise and makes soft and fluffy bread. When baking, the inclusion of eggs increases browning in the bread or pastry. They add a characteristic, rich flavour and extend the shelf life of any baked product.

Do eggs make bread more dense?

But besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would.

Does bread have egg in it?

A good bread does not contain eggs. It is made from flour, salt, sugar, yeast, and water. Depending on the variety (rye, sourdough, etc.), these ingredients may vary, but not eggs.

What ingredient makes bread fluffy?

Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.

This is How Eggs Affect Bread Dough | How to Use Eggs in Breadmaking

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Trang Doan, Klaus Nielsen, ANTONI SHKRABA, Flora Westbrook