Enriched Honey Egg White Bread – 2026

Yield: 1 large (2 lb) loaf

Cycle: White/Basic, Large loaf, Light crust strongly recommended

INGREDIENTS:

• 1 large egg (room temperature, lightly beaten): 50 g
• Heavy whipping cream (room temp or slightly warmed): 170 g
• Warm water (80–90°F / 27–32°C): 145 g
• Unsalted butter (room temperature, cut into pieces): 42 g (or 30–35 g to balance fat)
• Honey (runny/mild variety): 12 g
• Salt: 9 g
• Bread flour (high-protein, ~12%): 480 g
  • Whisk in 1–1½ teaspoons (about 4–7 g) of Vital Wheat Gluten.
• Yeast (active dry, instant, or bread machine): 6–7 g (7 g recommended)

INSTRUCTIONS:

No delay start; remove immediately after cycle; brush top; cool on rack.

Warm water.

Beat egg.

Add to pan: water → cream → egg → butter → honey → salt → bread flour (+ gluten if using) → yeast in well.

Select White cycle, Large (2 lb), Light crust.

Press Start; dough may feel silkier — adjust if too sticky (extra 5–10 g flour).

Adjusted Recipe for 13-inch Pullman Loaf Pan

Cycle: Dough, Large loaf

INGREDIENTS:

• 1 large egg + 1 egg yolk (room temperature, lightly beaten): 63 g
• 213 g Heavy whipping cream (room temp or slightly warmed):
• 181 g Warm water (80–90°F / 27–32°C)
• 63 g Unsalted butter (room temperature, cut into pieces)
• 15 g Honey (runny/mild variety)
• 11 g Salt
• 600 g Bread flour (high-protein, ~12%)
  • Whisk in 6-9 g of Vital Wheat Gluten.
• 9 g Yeast (active dry, instant, or bread machine)
• 3-4.5 g diastatic malt powder (start with 3 then try others)

INSTRUCTIONS:

No delay start; remove immediately after cycle; brush top; cool on rack.

Warm water.

Beat egg.

Add to pan: water → cream → egg → butter → honey → salt → bread flour (+ malt powder and gluten if using) → yeast in well.

Select White cycle, Large (2 lb), Light crust.

Press Start; dough may feel silkier — adjust if too sticky (extra 5–10 g flour).

Shaping & Baking in the Pullman Pan

1. Grease the 4×4×13 Pullman pan and lid very well (butter or baking spray).
2. On a lightly floured surface, gently degas the dough and shape it into a tight log about 12–12.5 inches long (it should fill the pan length with a little room to grow).
3. Place the log seam-side down in the pan. Cover loosely (or place the lid on loosely at first).
4. Let rise in a warm spot until the dough is about 1 inch below the top rim (or almost touching the lid when closed) — this usually takes 45–75 minutes. For a perfect square Pullman, you want it quite high before baking.
5. Preheat oven to 350°F (or 340–350°F if using convection).
6. Slide the lid on fully. Bake for 35–45 minutes (start checking at 35 min). The loaf is done when the internal temperature reaches 195–200°F in the center.
7. Remove from oven, let sit in the pan for 5 minutes, then turn out onto a wire rack. Brush the top with melted butter if desired. Cool completely before slicing for best sandwich texture.