Pomeranian-style Egg Bread

Ingredients

In this adaptation of Pan de Huevo to Pomeranian cuisine, we incorporate the traditional flavors and ingredients of the region. The original Mexican recipe is transformed by using locally sourced ingredients such as Pomeranian wheat flour and eggs. The cooking technique remains similar, but the flavor profile is enhanced with the addition of Pomeranian spices and herbs, giving the bread a unique Pomeranian twist. We alse have the original recipe for Pan de huevo, so you can check it out.

• 500g (4 cups) Pomeranian wheat flour 500g (4 cups) Pomeranian wheat flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 100g (1/2 cup) sugar 100g (1/2 cup) sugar
• 1/2 tsp salt 1/2 tsp salt
• 4 Pomeranian eggs 4 Pomeranian eggs
• 120ml (1/2 cup) milk 120ml (1/2 cup) milk
• 120g (1/2 cup) unsalted butter, melted 120g (1/2 cup) unsalted butter, melted
• 1 tsp Pomeranian vanilla extract 1 tsp Pomeranian vanilla extract
• Zest of 1 Pomeranian lemon Zest of 1 Pomeranian lemon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 47g, 18g
• Protein: 7g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and 1 tablespoon of sugar in warm milk. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center.
3. 3.
   In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and lemon zest.
4. 4.
   Pour the yeast mixture and the egg mixture into the well of the dry ingredients. Mix until a soft dough forms.
5. 5.
   Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
7. 7.
   Preheat the oven to 180°C (350°F). Punch down the dough and shape it into a loaf.
8. 8.
   Place the loaf on a greased baking sheet and let it rise for another 30 minutes.
9. 9.
   Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Pomeranian wheat flour — Use a high-quality Pomeranian wheat flour for the best results. The flour should have a fine texture and be suitable for baking bread.
• Pomeranian eggs — Fresh Pomeranian eggs will enhance the flavor and richness of the bread. Use eggs at room temperature for better incorporation into the dough.
• Pomeranian lemon zest — Grate the zest of a Pomeranian lemon using a fine grater. Make sure to only grate the outer yellow part of the lemon, avoiding the bitter white pith.

Tips & Tricks

• For a richer flavor, you can add a pinch of Pomeranian cinnamon or cardamom to the dough.
• Brush the top of the bread with melted butter before baking to achieve a beautiful golden crust.
• Serve the Pomeranian-style Egg Bread warm with a dollop of Pomeranian honey for an extra touch of sweetness.
• If you prefer a sweeter bread, you can increase the amount of sugar in the recipe.
• This bread is best enjoyed fresh, but you can store it in an airtight container for up to 3 days.

Serving advice

Serve the Pomeranian-style Egg Bread sliced and slightly toasted. It pairs well with Pomeranian butter or a spread of your choice. Enjoy it for breakfast, as a snack, or as a delightful addition to your afternoon tea.

Presentation advice

To enhance the presentation, dust the top of the bread with powdered sugar before serving. You can also garnish it with a sprig of fresh mint or a slice of Pomeranian lemon.