A lot of my bread recipes are for two loaves, I never want two loaves, I usually barely make it through one. I like this recipe a lot: • 3/4 cups warm water (170g) (110 degrees) • 1.875 cups ...
I've seen many bread recipes and they used different combination as egg-wash. Egg white plus water, egg yolk plus milk, beaten egg plus milk or water, and I myself sometimes give it a sprinkle of ...
I have the following recipe: 1 teaspoon of milk 1/4 teaspoon of sugar 1 fresh egg 2 slices of bread I cut the bread into some squares and throw it inside the mixture (milk + sugar + egg). Later, I ...
Would there be any benefit to making French toast with a low cholesterol version of Egg alternative? Or possibly just using the whites for French toast? (I'm currently using the very basic 1 egg/3 ...
Yesterday I baked a special loaf of bread with an egg yolk glaze. After it was mostly cooled I covered it with plastic wrap and set it on the counter to be served today. I am now concerned that I ...
Should it be a thick slice of bread? Should it be made with challah bread? Should it be slightly crispy and brown on the outside but mushy on the inside?