We have a new favorite bread in our house.
This light bread is so rich and moist it needs neither butter nor honey for generous amounts of each are baked in.
A few weeks ago I made a brioche, a rich eggy white bread, for a community dinner with a French theme. While appropriate for that occasion, we tend to like bread with more fiber and flavor. Hence this recipe, an adaptation of that brioche with my Fluff Wheat and Rye. A splash of orange juice flavors the rye while adding a little ascorbic acid to condition the dough.
Fortunately our bread machine can manage a two-pound loaf as this recipe rose nearly to the top of the chamber.
Loaf Size: 1½ pound
| Beat together: | |
| Eggs at room temperature | 3 |
| Honey | 3 Tbsp |
| Orange Juice | 1 Tbsp |
| Warm water | ½ cup |
| Salt | 1 tsp |
| Pour liquid into bread pan, and then add the following in the order listed: | |
| Butter at room temperature, cut into pieces | 8 Tbs, 1 stick |
| Whole wheat flour | 1 cup |
| Dark rye flour | 1 cup |
| Bread Flour | 1 cup |
| Vital Wheat Gluten | 1 Tbsp |
| Active dry yeast | ½ Tbsp |
Set the bread machine French/Italian with a light crust. Avoid delayed start, as warm water and eggs spoil quickly.