Let me try it first-Using Powdered Eggs in Sweet Yeast Breads


I’m writing this as I have some very delicious Hawaiian Bread (let’s be honest it’s a knock off of King’s Hawaiian Bread) rising and waiting to be baked. Like other delicious sweet bread recipes, you’ve probably noticed some call for eggs (they’re usually the ones with a high butter and/or sugar content)-the big question is:

HOW DO YOU USE POWDERED EGGS IN YEAST DOUGH RECIPES?

First, it’s good to know the WHY there are eggs in the dough recipe. Here is the short story: sweet breads usually call for a lot of butter and/or sugar-the problem is both of those can weaken your gluten strands. Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise. Think of gluten as the rubber of a balloon: The stronger it is, the more gas it can hold. Adding eggs to a sweet bread can help strengthen those gluten strands.
Second, if you’ve tried using powdered eggs in the traditional sense in these breads (1 T. dry egg powder + 2 T. water = 1 egg) you’ve probably noticed that the dough is definitely NOT the right consistency. It’s far too sticky which leads to putting in more flour which can ruin the flavor and consistency of the dough. After all if you think about it an extra 1/4 c. water can be A LOT of extra water when you’re talking doughs. So after A LOT of failed attempts and trying different ways of using the eggs (aren’t you glad I do this for you, so you can easily be successful the first time you try this?!) I have come up with THE SOLUTION!

THE SOLUTION:

Use the egg powder as we’ve talked before: 1 T. dry egg powder = 1 egg and LEAVE OUT the water. It’s always easy to add in a little (and I mean a little) water if your dough is truly too dry-however, I’ve never made a sweet bread recipe where I’ve had to add in water.
Now, I’m sure you want that delicious recipe for Hawaiian Bread, right?

Hawaiian Bread

7 cups all-purpose flour (you can use about 1 C. of whole wheat flour with out altering the taste)
3/4 cup instant mashed potato flakes
2/3 cup sugar
2 (.25 ounce) packages active dry yeast (4 1/2 t. dry active yeast-if you buy in bulk)
1 teaspoon salt
1/2 teaspoon ground ginger
1 cup milk (3 T. dry non-instant milk powder + 1 c. water)
1/2 cup water
1/2 cup butter, softened
1 cup pineapple juice (which just happens to be the pineapple juice in a tidbit can-a great way to use your leftovers!)
3 eggs (3 T. dry egg powder and NO WATER)
2 teaspoons vanilla extract

Directions:

  1. In a large mixing bowl, combine 3 cups flour, potato flakes, sugar, yeast, salt and ginger.
  2. In a small saucepan, heat the milk, water, butter and pineapple juice to 120 degrees F-130 degrees F. (If you’re using powdered milk and powdered eggs add the dry milk and egg powder to your dry ingredients and the 1 c. water for the milk to the wet ingredients)
  3. Add to dry ingredients; beat just until moistened.
  4. Add eggs; beat until smooth.
  5. Beat in vanilla.
  6. Stir in enough remaining flour to form a soft dough.
  7. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  8. Place in a greased bowl, turning once to grease the top.
  9. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
  10. Punch dough down.
  11. Turn onto a lightly floured surface; divide into thirds.
  12. Shape each into a ball.
  13. Place in three greased 9-in. round baking pans. Or shape into rolls I was able to get 20 rolls (each weighed about 3 oz. if you want to get precise)
  14. Cover and let rise until doubled, about 45 minutes.
  15. Bake loaves at 375 degrees F for 20-25 minutes or until golden brown. Or Bake rolls at 375 for 18 minutes.
  16. Cover loosely with foil if top browns too quickly.
  17. Remove from pans to wire racks to cool. and cover with plastic wrap to create just the right crust texture as the real stuff!

So now, that I’ve had a chance to eat these rolls. They are DIVINE! If only I had more stomachs to enjoy more! This WILL be your new favorite recipe, I can promise you that!

© 2010, Crystal. All rights reserved.

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