Enriched Honey Egg White Bread – 2026

Recipe 1 (with 2% milk)

Yield: 1 large (2 lb) loaf

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

INGREDIENTS:

• 1 large egg (room temperature, lightly beaten): 50 g
• 2% milk (warmed to 80–90°F / 27–32°C): 315 g
• Unsalted butter (room temperature, cut into pieces): 42 g (or 50 g for extra richness)
• Honey (runny/mild variety): 12 g
• Salt: 9 g
• Bread flour (high-protein, ~12%): 480 g
• Yeast (active dry, instant, or bread machine): 6–7 g (7 g for extra lift)

INSTRUCTIONS:

1. Warm milk to lukewarm.
2. Beat egg lightly.
3. Add to pan: milk → egg → butter → honey → salt → bread flour → yeast in well.
4. Select White cycle, Large (2 lb), Light crust.
5. Press Start; check dough during knead (smooth, tacky ball — adjust ±5–10 g flour/milk if needed).
6. Remove paddle at pause if desired; no delay start.
7. Remove bread immediately; brush top with melted butter; cool on rack.

Recipe 2: Ultra-Rich Heavy Cream Enriched Honey Egg Bread

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
• 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).