Egg substitue in enriched breads [duplicate]

Egg substitue in enriched breads [duplicate] - Person Carrying English Breakfast on White Tray

I'm making Kolaches (a Czech semi-sweetened dough with a sweet filling), but I'm challenging myself to cook vegan, and therefore can't use an egg. I've got a bunch of recipes, but all of them are semi-enriched, i.e. have egg, milk, and added fat. I've got replacements for everything else, except the egg. What are things people have used for eggs in yeast breads. It shouldn't need to be a binder or leaven, just enrich. I've seen suggestions for sweet potato, just add oil, tofu. Anyone have any experience with enriching yeast doughs without eggs?

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Best Answer

I use ground flaxseed and water, which is a common egg substitute - I prefer the flavor of the "golden" or yellow seeds .vs. the brown ones (and unlike the brown seed grower's propaganda, I do taste a difference) but either will work for the egg substitution - chia seed is evidently another common substitute.

I consider it unsafe (or unwise) to assume that the only function of the eggs is to "enrich" - I find that the "same" bread made with or without eggs behaves quite differently in terms of how it rises, so I would suggest sticking to a substitute that gives you more complete functional replacement, rather than, say, "add some oil."

I'm not myself a vegan but I have baked things with keeping vegans happy in mind. As such I have worked with eggs and with ground flaxseed and water, and so far I consider the flaxseed mixture as good of an egg substitute as I have used, though still not the same as (nor indistinguishable from) actual eggs.



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Quick Answer about "Egg substitue in enriched breads [duplicate]"

Starches Starches like arrowroot powder, cornstarch, potato starch, tapioca starch, and agar, all mixed with a bit of water until viscous and smooth, can serve as an egg substitute in enriched breads and cakes, as well as a thickening agent in custards and sauces.

What can be substituted for eggs in bread?

A good starting point: Gluten Free Breads For gluten free breads without eggs, there are a few options\u2026 you can replace the eggs with applesauce, bananas, soy yogurt, vegetable oil, water or flax seed (see a reference for flax seed).

What is equivalent to egg substitute?

Eating healthy should still be delicious. Measure 1/4 cup substitute for every whole large egg in your recipe. It's true in reverse, too: Use 1 whole egg for every 1/4 cup of egg substitute listed in a recipe if you would rather use fresh eggs instead of substitute.

What happens if you leave the egg out of a bread recipe?

Eggs don't do anything to make bread rise. That's what yeast and baking soda are for. Most likely, it'll just be a bit more crumbly than normal.


Vegan Egg Substitutes for Baking | Vegan Baking Tips



More answers regarding egg substitue in enriched breads [duplicate]

Answer 2

We generally use milk as substitute for eggs in eggless cakes. Maybe you can try that.

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