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Egg Mayonnaise Bread

ingredients

8 oz (225 g) 1 1/2 cups strong white bread flour
8 oz (225 g) 1 1/2 cups strong brown (wholemeal) bread flour
1 medium (1 large) egg, at kitchen temperature
water
3 tbsp top-quality mayonnaise, preferably with olive oil
2 tsp salt
2 tsp caster sugar (superfine granulated)
1 tbsp dried skimmed milk powder or granules
1 1/4 tsp instant or fast-acting dried yeast
glaze to taste

method

1. Thoroughly mix together the two flours.

2. Break the egg into a measuring cup and make up to 275 ml (10 fl oz) 1 1/4 cups with water.

3. Pour the into the breadmaker bucket, then add the mayonnaise and half the mixed flours.

4. Sprinkle with the salt, sugar and dried milk.

5. Cover with the remaining flour mix and mound the yeast into the centre.

6. Fit the bucket into the breadmaker and set to the programme recommended in the manual (usually basic white or No 1).

7. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.

8. if liked, brush with the selected glaze.

9. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.

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