CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
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What general changes can I expect when adding egg to a bread dough recipe not calling for egg? I’m making two loaf pan gluten free breads for two of my daughters. I want to see if I can get a bit more loft by adding egg.
This is a very wet dough (like a lot of GF doughs) with a hydration level of 113 percent. The total dough mass as written will be 1710g water+flour, plus about 60g combined sugar, salt, yeast, and oil. Oil is not added directly but it gets fold-kneaded on the counter in olive oil, and my guesstimate is that it picks up about 15-20g total during the process - it’s a very sticky dough at this point, or more like an unmanageable heavy/thick batter.
My plan is to add about 170g of beaten egg. I recognize that this will replace about 128g of my water content, but don’t have much idea of whether there are other things to account for.
I know it will add more fat and protein, and suspect I might need to cook longer/lower temp? I have a general recollection that eggy doughs are cooked at lower temps (called for here is 450°F). Is this because the eggs make the crust more susceptible to burning?
Any tips anyone can provide will be very much appreciated.
Switched tracks from citrus to try an iconic Indian cake that’s vegetarian / eggless.
It uses a mix of semolina and flour, with milk to hydrate the semolina, and yogurt instead of eggs. (Similar idea to Basbousa, though that uses a sugar syrup at the end for moisture.).
I used cardamom and saffron as my flavor profile, and a mix of ghee and oil for the fat. Baked just 1/4 recipe in a mini loaf tin — the return of the mini bakes!
Simple, moist, dense but not stodgy.
And no eggs, which is a plus at the moment!
(I think this would be very nice with orange, which is funny because I deliberately went non-citrus for a change )
I think GF bread is often enriched with eggs for both texture and loft, so it shouldn’t be too tricky. Linking some recipes that I have used in the past.
Hazelnut, coffee , chocolate cake. Adapted from Julia Turshen’s Afternoon Cake, instead of almonds and citrus juice, this has hazelnuts and coffee.
Chocolate frosting just because, it would probably be equally good with just a light dusting of confectionery sugar.
I can’t recall if I made it before but I won’t be cutting it until tomorrow. Are you thinking of the Afternoon cake with almonds/citrus, rather than my hazelnut version?
I’ve made it a few times. It’s very nice, richer than a normal olive oil cake, but not as rich as an all-almond flour cake. (Also works nicely with substitutions.)
Recommend using almond flour for the finest texture – grinding the nuts yourself results in a more textured crumb.
In lieu of the citrus juice I used 2T cold brew coffee ( not reconstituted) and 2T milk, so the milk could just be subbed with water.
ETA. I will take an interior crumb shot tomorrow.
The most amazing simple soft sandwich bread from Ali Stafford. I followed this recipe’s longer second rise with 1/2t of yeast. I used 15g of Diamond Crystal kosher salt which was 4.5 t - perfect level of saltiness. I served the bread at book club and people raved about it! I have enjoyed it as toast and as a base for toast with goat cheese and sautéed mushrooms and baby kale.
Thanks for this - I make basbousa on a regular basis but will be nice to change it up a bit. Eggless is a bonus nowadays when eggs are hard to get sometimes and pricey to boot. I’m presuming you infuse the milk with saffron if you are using it as flavouring? I use rosewater or orange blossom water in my basbousa.
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