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Name: Duck Egg Bread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 3/4 cups Bread flour; 2 1/4 tsp Yeast active dry yeast; 1 1/3 cups Milk; 3 tbsp Sugar; 3 tbsp Butter; 1/2 tsp Salt; 2 Eggs

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INGREDIENTS

4 3/4 cups Bread flour
2 1/4 tsp Yeast active dry yeast
1 1/3 cups Milk
3 tbsp Sugar
3 tbsp Butter
1/2 tsp Salt
2 Eggs

INSTRUCTIONS

Directions:

1. In a large mixing bowl, combine 2 cups flour and the yeast; set aside. In a medium saucepan heat the milk, sugar, butter and salt just till warm (120F to 130F), stirring constantly. Pour the milk mixture into the flour/yeast mixture. Add the eggs. Beat with an electric mixer on low to medium speed for 30 seconds; scrape the sides of the bowl often. Beat on high speed for 3 minutes. With a wooden spoon, work in as much of the remaining flour as you can.

2. Turn the dough out on to a floured surface. Knead the dough until it is smooth and elastic. (The trick here is to not add too much flour, I found a slightly wetter dough aides in achieving a lighter, airier final product). Shape the dough into a ball. Place in a lightly greased bowl, turning to coat all sides. Cover and let rise in a warm, draft free location till double in size (about 1 hour).

3. Punch down dough, turn onto a floured surface. This is where I divided the dough in half; I turned one half into a loaf and the other half I divided into 12 equal portions to turn into hot dog buns.

*For the loaf, gently roll out or just pull and stretch the dough into a rough rectangle about 9”x 16”. Beginning on a short end, roll up the dough, pinching seam to seal and pulling ends under. Place in a greased loaf pan, cover and let rise in a warm, draft free location until about double in size (about 1 hour)

*For the hot dog buns, gently stretch each dough ball out into rough rectangles about 5-6 inches long and (honestly?) as wide as you can get it, likely only a couple inches. Starting on a long side, roll up, pinching the seam to seal. Gently pull the end under. Place seam side down on a greased cooking sheet. At this point, your dough is going to look more like the dog than the bun. Repeat with remaining dough. Place about 2 inches apart on the baking sheet. Prepare 2 baking sheets as one won’t hold them all. Cover and let rise until double in size (about 1 hour)

4. Bake in a 350F degrees oven.

For the loaf – 25-30 minutes or until golden brown and sounds hollow when tapped.

For the buns – 20-25 minutes or until golden brown and sounds hollow when tapped.

NOTES

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Duck Egg Bread

4 3/4 cups Bread flour
2 1/4 tsp Yeast active dry yeast
1 1/3 cups Milk
3 tbsp Sugar
3 tbsp Butter
1/2 tsp Salt
2 Eggs

Directions:
1.	In a large mixing bowl, combine 2 cups flour and the yeast; set aside. In a medium saucepan heat the milk, sugar, butter and salt just till warm (120F to 130F), stirring constantly. Pour the milk mixture into the flour/yeast mixture. Add the eggs. Beat with an electric mixer on low to medium speed for 30 seconds; scrape the sides of the bowl often. Beat on high speed for 3 minutes. With a wooden spoon, work in as much of the remaining flour as you can.
2.	Turn the dough out on to a floured surface. Knead the dough until it is smooth and elastic. (The trick here is to not add too much flour, I found a slightly wetter dough aides in achieving a lighter, airier final product). Shape the dough into a ball. Place in a lightly greased bowl, turning to coat all sides. Cover and let rise in a warm, draft free location till double in size (about 1 hour).
3.	Punch down dough, turn onto a floured surface. This is where I divided the dough in half; I turned one half into a loaf and the other half I divided into 12 equal portions to turn into hot dog buns.
*For the loaf, gently roll out or just pull and stretch the dough into a rough rectangle about 9”x 16”. Beginning on a short end, roll up the dough, pinching seam to seal and pulling ends under. Place in a greased loaf pan, cover and let rise in a warm, draft free location until about double in size (about 1 hour)
*For the hot dog buns, gently stretch each dough ball out into rough rectangles about 5-6 inches long and (honestly?) as wide as you can get it, likely only a couple inches. Starting on a long side, roll up, pinching the seam to seal. Gently pull the end under. Place seam side down on a greased cooking sheet. At this point, your dough is going to look more like the dog than the bun. Repeat with remaining dough. Place about 2 inches apart on the baking sheet. Prepare 2 baking sheets as one won’t hold them all. Cover and let rise until double in size (about 1 hour)
4. Bake in a 350F degrees oven.
For the loaf – 25-30 minutes or until golden brown and sounds hollow when tapped.
For the buns – 20-25 minutes or until golden brown and sounds hollow when tapped.

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Nutrition

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Serving Size: 1 Serving (410g)
Recipe Makes: 1 Servings

Calories: 1056
Calories from Fat: 144 (14%)

Amt Per Serving		% DV

	Total Fat 16g	21 %
	Saturated Fat 7.9g	40 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 2.3g
Cholesterol 33.3mg		10 %
Sodium 2779.9mg		96 %
Potassium 504.5mg		13 %
Total Carbohydrate 188.3g		55 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 181.8g
Protein 35.4g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1056

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