animated goddess moondragon banner animated goddess


MoonDragon's Nutrition Information
NUTRITION GUIDE: BREAD

BREAD - EGG






EGG BREADS

Most commercially made yeast breads that you buy in the store (unless it is Challah) most likely does not have eggs (read the labels). Good Italian and French rustic breads normally do not either. Bread that does have egg in it, such as Challah, may have it to help bind the flour and other ingredients together. Eggs, when added to bread dough, adds richness, color and primarily flavor to the bread. With yeast bread, the gluten that forms usually means that the bread does not need egg to bind and hold together.

Quick bread is a type of bread with no yeast. Eggs in quick breads then primarily acts as a binder.

There are many types of egg bread, some may be culturally significant, such as Challah, a Jewish egg bread that is a sweet bread traditionally braided into a loaf, brushed with an egg wash and baked. Challah is sometimes sweetened using honey and sometimes includes raisins. Portuguese sweet bread or Hawaiian sweet bread are also egg breads.

EGG WASH FOR BAKED BREADS

An egg wash is a coating applied to some baked goods and other foods to create a distinctive finish. Especially in the field of baking, an egg wash is often added to breads and sweets to create a glazed look. Egg brushed bread will also have a slightly more crispy, flaky crust, which is sometimes a desired texture in baking. As one can imagine, there are several different types of egg wash, all of which have a different end impact on the food.

A very basic egg wash is made by simply lightly beating an egg and brushing it onto the food. Other ingredients such as milk, water, or salt may be added for a specific finish, and eggs are also frequently separated to make an egg wash. Some recipes specify which type of egg wash should be used, while others allow the cook to decide which would be best. In any case, the eggs used in an egg wash should be as fresh as possible.


TYPES OF EGG BREADS

Bread is a staple for a wide array of European and North American diets. Many breads are flavored and enriched with a variety of ingredients. Among these, eggs are a common ingredient, due to their composition and availability. The protein-rich whites act in breads as both a binder and a leavener, because of their ability to hold air. The fat-rich egg yolks add color, flavor and richness to breads.

CHALLAH

Challah (pronounced "hallah") is a traditional Jewish bread reserved for the Sabbath. It is rich with a light sweetness because there is a small amount of sugar or honey in the recipe. After making the dough, the baker divides the dough into thirds; these are rolled into long cylinders and then braided into a loaf. Challah can be baked in a pan or free-form, preferably in a stone oven. The baker brushes the top of the loaf with a beaten egg yolk, then places it into an oven preheated to 375°F and bakes it for 45 minutes to an hour. The loaf should be a deep golden brown on the surface and soft and light on the inside.

challah egg bread


BRIOCHE

Brioche is a French bread that has origins as far back as the Roman Empire. It is often reserved for holidays, but can be found paired with rich meats and foie gras, as well as used in desserts. The dough is made with a small amount of sugar as well as butter for even more richness. Brioche can be baked in a variety of containers. It can be in a pan, small cups to shape it or even free-form. After the dough is made, the baker sets the dough and then brushes it with a beaten egg yolk and sprinkles it with a little sugar. The baker places the bread in a oven preheated to 400°F. After 10 minutes, the baker lowers the temperature to 350°F and bakes the bread for another 20 to 30 minutes. The outside should be a deep golden color and the inside should be soft and lightly sweet.

brioche egg bread


EASTER EGG BREAD

Easter egg bread takes its religious origins from the Russian Orthodox Christian bread kulick. This bread is formed by making an enriched dough containing eggs, sugar, milk and butter. After the dough has been developed, the baker separates the dough into three pieces and rolls it into long cylinders; the cylinders are braided, and then soft boiled eggs without shells, often dyed, are placed between the braids. The baker brushes the loaf with melted butter and places it free-form into an oven preheated to 350°F for 50 to 55 minutes. The loaf should be deep golden in color and soft and rich in texture.

easter egg bread





NUTRIENT GUIDE: EGG BREAD

Courtesy of Rick Hall, About.com Nutrition Guide nutrition.about.com

NUTRIENT UNITS 1 slice
(5 x 3 x 1/2-Inch)
-------
40.000 g
PROXIMATES
Water
g
13.880
Energy
kcal
114.800
Energy
kj
480.400
Protein
g
3.800
Total Lipid (Fat)
g
2.400
Carbohydrate, By Difference
g
19.120
Fiber, Total Dietary
g
0.920
Ash
g
0.729
MINERALS
Calcium, Ca
mg
37.200
Iron, Fe
mg
1.216
Magnesium, Mg
mg
7.600
Phosphorus, P
mg
42.400
Potassium, K
mg
46.000
Sodium, Na
mg
196.800
Zinc, Zn
mg
0.316
Copper, Cu
mg
0.065
Manganese, Mn
mg
0.200
Selenium, Se
mcg
12.040
VITAMINS
Vitamin C, Ascorbic Acid
mg
0.000
Thiamin
mg
0.175
Riboflavin - B-2
mg
0.174
Niacin - B-3
mg
1.939
Pantothenic Acid
mg
0.113
Vitamin B-6
mg
0.026
Folate
mcg
42.000
Vitamin B-12
mcg
0.040
Vitamin A, IU
IU
30.400
Vitamin A, RE
mcg_RE
9.200
Vitamin E
mg_ATE
0.238
LIPIDS
Fatty Acids, Saturated
g
0.637
4:0 Butyric
g
0.000
6:0 Caproic
g
0.000
8:0 Caprylic
g
0.000
10:0 Capric
g
0.000
12:0 Lauric
g
0.000
14:0 Myristic
g
0.008
16:0 Palmitic
g
0.433
18:0 Stearic
g
0.185
Fatty Acids, Monounsaturated
g
0.921
16:1 Palmitol
g
0.043
18:1 Oleic
g
0.873
20:1 Eicosen
g
0.004
22:1 Erucic
g
0.000
Fatty Acids, Polyunsaturated
g
0.442
18:2 Linoleic
g
0.399
18:3 Linolenic
g
0.019
18:4 Stearidon
g
0.000
20:4 Arachidon
g
0.018
20:5 EPA
g
0.000
22:5 DPA
g
0.000
22:6 DHA
g
0.005
Cholesterol
mg
20.400
Phytosterols
mg
2.800
AMINO ACIDS
Tryptophan
g
0.045
Threonine
g
0.122
Isoleucine
g
0.158
Leucine
g
0.277
Lysine
g
0.124
Methionine
g
0.076
Cystine
g
0.083
Phenylalanine
g
0.190
Tyrosine
g
0.117
Valine
g
0.177
Arginine
g
0.154
Histidine
g
0.084
Alanine
g
0.142
Aspartic Acid
g
0.209
Glutamic Acid
g
1.142
Glycine
g
0.134
Proline
g
0.379
Serine
g
0.200


USDA Nutrient Database for Standard Reference, Release 12 (March 1998)







EGG BREAD INFORMATION & RECIPES





EGG BREAD (CHALLAH) RECIPE #1

Jewish bread makers have traditionally baked challah, a type of egg bread with a thin, hard crust and a soft, well-leavened center. It is made by wrapping plaits of dough and then lightly baking them in an oven. The secrets to good challah are simple: Use two coats of egg wash to get that laquer-like crust and do not overbake it. Three dough risings always makes for the tastiest loaves, even better if one of them is slowed down in the fridge.

Ingredients:
    1-1/2 packages active dry yeast (1-1/2 tablespoons)
    1 tablespoon plus 1/2 cup sugar
    1/2 cup olive or vegetable oil, plus more for greasing the bowl
    5 large eggs
    1 tablespoon salt
    8 to 8-1/2 cups all-purpose flour
    1/2 cup raisins per challah, if using, plumped in hot water and drained
    Poppy or sesame seeds for sprinkling

Instructions:

1. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.

2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard size KitchenAid – it is a bit much for it, though it can be done.)

3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.

4. At this point, you can knead the raisins into the challah, if you are using them, before forming the loaves. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1-1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.

5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.

6. If baking immediately, preheat oven to 375°F and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.

7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.

Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you are ready to work with it again, bring it back to room temperature before moving onto the next step.

Straight loaves of braided challah are eaten throughout the year – typically on the Sabbath – round challahs, often studded with raisins, are served for the New Year and the other High Holidays that follow.

Makes two loaves.



BRAIDED EGG BREAD RECIPE #2

Ingredients:
    2 (0.25 ounce) packages active dry yeast
    2/3 cup warm water (110°F)
    6 egg yolks
    3 eggs, room temperature
    1/2 cup vegetable oil
    1/4 cup white sugar
    1 teaspoon salt
    4-1/2 cups all-purpose flour
    1 egg
    1 pinch salt

1. In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.

2. Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.

3. Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.

4. Preheat the oven to 375°F. Brush the bread with eggwash again.

5.Bake for 40 minutes, or until golden. Cool on a wire rack.



BRAIDED EGG BREAD RECIPE #3

Ingredients:
    2 packages (1/4 ounce each) active dry yeast
    1/2 cup warm water (110 to 115°F)
    1-1/2 cups warm milk (110 to 115°F)
    1/4 cup sugar
    1 tablespoon salt
    3 eggs, beaten
    1/4 cup butter, softened
    7 to 7-1/2 cups all-purpose flour
    1 egg yolk
    2 tablespoons water
    Sesame seeds

Instructions:

Dissolve yeast in water. Add milk, sugar, salt, eggs, butter and 3-1/2 cups flour; mix well. Stir in enough remaining flour to form a soft dough. On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, 1-1/2 to 2 hours.

Punch down. Cover and let rise until almost doubled, about 30 minutes. Divide into six portions. On a floured surface, shape each into a 14-in.-long rope. For each loaf, braid three ropes together on greased baking sheet; pinch ends to seal. Cover and let rise until doubled, about 50 minutes.

Beat egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake at 375°F for 30-35 minutes.

Makes 2 loaves.

1 serving (1 slice) equals 135 calories, 3 g fat (1 g saturated fat), 32 mg cholesterol, 248 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.



BRAIDED EGG BREAD RECIPE #4

Ingredients:
    3 to 3-1/4 cups all-purpose flour or bread flour
    1/4 cup sugar
    1 1/2 teaspoons salt
    1 package regular or quick active dry yeast (2-1/4 teaspoons)
    1 cup very warm water (120 to 130°F) 2 tablespoons vegetable oil
    1 large egg
    Butter or margarine, melted, if desired

Instructions:

1. In large bowl, mix 1 1/2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Add egg; beat until smooth. Stir in enough remaining flour to make dough easy to handle.

2. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. (At this point, dough can be refrigerated up to 24 hours.) Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.

3. Grease bottom and sides of 9 x 5-inch or 8 x 4-inch loaf pan with shortening or spray with cooking spray. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 18 x 9-inch rectangle. Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place loaf, seam side down, in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 1 hour or until dough has doubled in size.

4. Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack. Brush loaf with butter; cool.

Note: If using self-rising flour, omit salt.

BRAIDING THE DOUGH

Make dough as directed in recipe. Lightly grease cookie sheet with shortening or spray with cooking spray. After pushing fist into dough, divide into 3 equal parts. Roll each part into 14-inch rope. Place ropes close together on cookie sheet. Braid ropes gently and loosely, starting in middle; do not stretch. Pinch ends; tuck ends under braid securely. Brush with vegetable oil. Cover loosely with plastic wrap and let rise in warm place 40 to 50 minutes or until dough has doubled in size. Heat oven to 375°F. In small bowl, mix 1 egg yolk and 2 tablespoons water; brush over braid. Sprinkle with poppy seed. Bake 25 to 30 minutes or until golden brown.

Note: Braid ropes gently and loosely, starting at the middle; do not stretch.



BRIOCHE - FRENCH EGG BREAD RECIPE #5

Ingredients:
    1 tablespoon active dry yeast
    1/3 cup warm water (110°F)
    3-1/2 cups all-purpose flour
    1 tablespoon white sugar
    1 teaspoon salt
    4 eggs
    1 cup butter, softened
    1 egg yolk
    1 tablespoon water

Instructions:

1.In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2.In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

3.Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

4.Deflate the dough, cover and refrigerate until completely cool; about 30 minutes. At this point the dough can be left in the refrigerator for up to eight hours, in fact, the longer you leave it, the more workable it becomes.

5.Lightly grease two 9x5 inch loaf pans. Turn the dough out onto a lightly floured surface. Divide dough into two equal pieces, form into loaves and place into two lightly greased 9 x 5-inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 60 minutes. Meanwhile, preheat oven to 400°F.

6.Bake in preheated oven about 30 minutes, or until golden brown. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to completely cool.



EASTER EGG BREAD RECIPE #6

Ingredients:
    6 to 6-1/2 cups all-purpose flour
    1/2 cup sugar
    2 packages (1/4 ounce each) active dry yeast
    1 to 2 teaspoons ground cardamom
    1 teaspoon salt
    1-1/2 cups milk
    6 tablespoons butter, cubed
    4 eggs
    3 to 6 hard-cooked eggs
    Vegetable oil
    2 tablespoons cold water

Instructions:

1. In a large bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a saucepan, heat milk and butter to 120 to 130°F. Add to dry ingredients; beat just until moistened. Add 3 eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

3. Dye hard-cooked eggs; lightly rub with oil. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each portion into a 24-in. rope.

4. Place ropes on a greased baking sheet and braid; bring ends together to form a ring. Pinch ends to seal. Gently separate braided ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 20 minutes.

5. Beat water and remaining egg; gently brush over dough. Bake at 375°F for 28-32 or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Makes 1 loaf.



RELATED RECIPE & INFORMATION LINKS

  • Wheat Foods Council: Information & Recipes


  • All Recipes: Egg Bread Recipes


  • Cooks.com: Bread Recipes







  • Top of Page

    Return To Bread, Cereals & Grains Index



    NOTE: Bulk herbs are available through Mountain Rose Herbs and Nutritional Supplements are available through Herbal Remedies. To find supplements listed and not listed above, click on the links below.



    RELATED LINKS

    MoonDragon's Nutrition Therapy: Preparing Produce for Juicing

    MoonDragon's Nutritional Recipe Index

    MoonDragon's Health & Wellness: Nutrition Basics Index

    MoonDragon's Nutritional Therapy Index

    MoonDragon's Nutritional Analysis Index

    MoonDragon's Nutritional Diet Index

    MoonDragon's Nutrition Information Index




    HELPFUL PRODUCTS & FURTHER EDUCATION

  • Prescription for Nutritional Healing: The A-To-Z Guide To Supplements
    -- by Phyllis A. Balch, James F. Balch - 2nd Edition

  • Prescription for Nutritional Healing: The A-To-Z Guide To Supplements
    -- by Phyllis A. Balch, James F. Balch - 4th Edition

  • Prescription for Herbal Healing: The A-To-Z Reference To Common Disorders
    -- by Phyllis A. Balch




    If you see a suggested Amazon product "not there" as indicated by an orange box with the Amazon logo, this only means the specific product link has been changed by Amazon.com. Use the "click here" icon on the orange box and it will bring you to Amazon.com and you can do a search for a specific product using keywords and a new list of available products and prices will show. Their product and resource links are constantly changing and being upgraded. Many times there are more than one link to a specific product. Prices will vary between product distributors so it pays to shop around and do price comparisons.


    Educational materials and health products are available through Amazon.com. Use the search box provided below to search for a particular item.








    HERBS, OILS, & SUPPLIES

    MoonDragon's Health & Wellness: Manufacturers & Distributors

    Mountain Rose Herbs. A Herbs, Health and Harmony Company. Since 1987


    Mountain Rose Bulk Herbs
    Mountain Rose Herbs, Bulk Herbs A
    Mountain Rose Herbs, Bulk Herbs B
    Mountain Rose Herbs, Bulk Herbs C
    Mountain Rose Herbs, Bulk Herbs D
    Mountain Rose Herbs, Bulk Herbs E
    Mountain Rose Herbs, Bulk Herbs F
    Mountain Rose Herbs, Bulk Herbs G
    Mountain Rose Herbs, Bulk Herbs H
    Mountain Rose Herbs, Bulk Herbs I
    Mountain Rose Herbs, Bulk Herbs J
    Mountain Rose Herbs, Bulk Herbs K
    Mountain Rose Herbs, Bulk Herbs L
    Mountain Rose Herbs, Bulk Herbs M
    Mountain Rose Herbs, Bulk Herbs N
    Mountain Rose Herbs, Bulk Herbs O
    Mountain Rose Herbs, Bulk Herbs P
    Mountain Rose Herbs, Bulk Herbs R
    Mountain Rose Herbs, Bulk Herbs S
    Mountain Rose Herbs, Bulk Herbs T
    Mountain Rose Herbs, Bulk Herbs U
    Mountain Rose Herbs, Bulk Herbs V
    Mountain Rose Herbs, Bulk Herbs W
    Mountain Rose Herbs, Bulk Herbs Y


    Mountain Rose Aromatherapy Oils
    Mountain Rose Herbs, Aromatherapy Oils A-B
    Mountain Rose Herbs, Aromatherapy Oils C-E
    Mountain Rose Herbs, Aromatherapy Oils F-L
    Mountain Rose Herbs, Aromatherapy Oils M-P
    Mountain Rose Herbs, Aromatherapy Oils Q-Z
    Mountain Rose Herbs, Aromatherapy Oils: Oil Blends & Resins
    Mountain Rose Herbs, Aromatherapy Oils: Diffusers, Nebulizers, & Burners
    Mountain Rose Herbs, Aromatherapy Oils: Oil Kits

    Mountain Rose Herbs.com: Order Online
    Accessories & Tools
    Aroma Sprays & Flower Waters
    Body & Bath
    Bulk Herbs
    Bulk Ingredients
    Bulk Oils
    Butters
    Capsules
    Clays
    Essential Oils
    Facial Care
    Hair Care
    Herbal Extracts
    Herbal Oils
    Herbal Salves & Balms
    Herbal Teas
    Herbs For Pets
    Incense, Resins & Candles
    Massage Oils
    Medicinal Herb Seeds
    Tea Brewing Supplies






    Click Here To Visit Herbal Remedies Product Page




    Kalyx.com Herbs, Foods, Supplements, Bath & Body


    Shop for all-natural products at MotherNature.com







    MoonDragon's Nutrition Information Index

    MoonDragon's Health & Wellness: Nutrition Basics Index

    MoonDragon's Health & Wellness: Therapy Index

    MoonDragon's Nutrition Therapy Index

    MoonDragon's Alternative Health Information Index

    MoonDragon's Aromatherapy Information Index

    MoonDragon's Health & Wellness Index

    MoonDragon's ObGyn Information Index by Subject Order

    MoonDragon's ObGyn Information Index by Alphabetical Order

    MoonDragon's Main Indexlisting

    MoonDragon's Home Page




  • MOONDRAGON'S REALM - WEBSITE DIRECTORY


    A website map to help you find what you are looking for on MoonDragon.org's Website. Available pages have been listed under appropriate directory headings.