I’ve been tweaking with this bread recipe for a number of years, and decided that I should update it, especially given my relatively new Zojirushi bread machine.
The ingredients include water, eggs, Kosher salt, olive oil, honey, wheat bran, bread flour, and yeast.
Through the years in making this bread, I’ve learned several things. First, I weigh most of the ingredients. This is especially true with the combination of the eggs and water since not all eggs are created equal. Second, I use a minimal amount of yeast given the amount of flour and wheat bran. In fact, I use one-third of the amount of yeast that I originally started with. The reason for the reduced amount of yeast was that the Master Taste Tester asked that I “experiment” until the bread consistency was perfect for slicing. Finally, I “experimented” with the amount of wheat bran until it was maximized without sacrificing the consistency of the bread.
The reason that the bread is so easy to make is that the bread machine does most of the work. My job is to add all of the ingredients to the pan of the bread machine, and press start! Three hours and 40 minutes later, out comes a perfect loaf.
2 eggs, lightly beaten, plus enough filtered water to equal 17 ounces
1 Tablespoon Kosher salt
2 (1 ounce) Tablespoons olive oil
2 (1.5 ounces) Tablespoons honey
1.8 ounces unprocessed Wheat Bran
24.6 ounces bread flour
1 teaspoon instant yeast
Place all ingredients into the pan of a bread machine, in the order listed. Program the machine for the regular cycle. If necessary, adjust the dough’s consistency with additional flour or water. Allow the machine to complete its cycle. Yield: One 2-pound loaf.