Golden Egg-Infused Loaves

Ingredients 0/9

Step 1

Combine the water, honey, and yeast in your stand mixer fitted with the dough hook. Let it sit for about 10 minutes, until it gets nice and foamy. Next, add 3 cups of flour, olive oil, eggs, wheat gluten, and butter to the yeast mixture. Mix everything on low speed for 2 to 3 minutes until the flour is just blended in. Then, sprinkle in the salt along with the remaining 3 cups of flour and keep mixing on low until the dough starts to come together.

Step 2

If the dough pulls away from the sides of the bowl, keep kneading for another 5 to 7 minutes. If it's still sticky, add a little flour, about 1/4 cup at a time, kneading for a couple of minutes after each addition until the dough feels smooth and no longer sticks to the bowl. Once your dough is ready, grease a large bowl and place the dough inside. Cover it with a damp towel and leave it somewhere warm for about an hour to an hour and a half, until it doubles in size.

Step 3

After it’s risen, gently punch down the dough and split it into two equal parts. Shape each half and put them into greased 9x5-inch loaf pans or onto a baking sheet. Let them rise again until they’ve doubled, which should take about an hour. When they’re puffed up, preheat your oven to 350°F (175°C).

Step 4

Bake the loaves for 25 to 30 minutes, or until they’re golden brown on top and an instant-read thermometer inserted into the center reads 200°F (93°C). Once baked, let them cool a bit before slicing and enjoying!