Adding egg to unleavened bread recipe make it leavened
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Unleavened bread recipes are typically made without eggs, but adding egg to the dough creates a leavened, or raised, bread. including eggs in the dough helps the bread to rise during baking and results in a lighter, fluffier texture. You can use this egg-enriched unleavened bread recipe for making rolls, as a sandwich loaf, or in any recipe that calls for leavened bread.
Ingredients:
1 cup (240 ml) lukewarm water
1 teaspoon (5 ml) sugar
1 package (2 1/4 teaspoons/7 grams) active dry yeast
3 cups (390 grams) all-purpose flour
1 teaspoon (6 grams) salt
1 large egg, beaten
Instructions:
In a bowl, combine the water, sugar, and yeast. Stir to combine and let the mixture sit for 5-10 minutes until the yeast is frothy.
In a large bowl, whisk together the flour and salt. Add the yeast mixture and egg and stir until well combined.
Turn the dough out onto a floured surface and knead for 10 minutes. The dough will be slightly sticky but should be smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours.
Punch down the dough and shape into rolls, a loaf, or whatever shape you desire. Place on a greased baking sheet and let rise for another 30-60 minutes.
Bake at 350 degrees Fahrenheit for 20-30 minutes until golden brown. Let cool before slicing or serving
