Our family appreciates the versatility, nutrition, and delicious taste of eggs and incorporate them into our diet regularly. Once a week, we prepare egg salad and enjoy it on homemade sandwich bread. This wholesome meal is great to pack in lunchboxes and take to work or school as well.

STEP ONE – Preparations

1. Lightly spray a 9×5-inch metal bread pan with canola spray.
2. Get out a stand mixer and a small glass measuring cup.
3. Get out a medium pot.
4. Set up a cooling rack.

STEP TWO – Make the Yeast Mixture

Ingredients:

1 packet active dry yeast
1 cup warm water
1 tablespoon sweetener (maple syrup, honey, or brown sugar)

Instructions:

1. Remove the bowl from the stand mixer.
2. Add the warm water and sweetener.
3. Sprinkle in the yeast and gently stir to incorporate.
4. Let the yeast mixture proof for 10 minutes.

STEP THREE – Make the Flour Mixture

Ingredients:

2 tablespoons unsalted butter
4 cups all-purpose flour
⅓ cup warm water
2 tablespoons sweetener (maple syrup, honey, or brown sugar)
½ tablespoon vinegar
1 teaspoon sea salt

Instructions:

1. In the glass measuring cup, microwave the butter for 30-45 seconds and let cool briefly.
2. Add the flour, water, sweetener, vinegar, salt, and melted butter to the proofed yeast mixture.
3. Use a spatula to form the ingredients into a rough dough.

STEP FOUR – Make the Bread

1. Attach the bowl to the stand mixer and add the dough hook.
2. Knead the dough on low speed for 3 minutes.
3. Raise the speed and knead for 10 minutes until smooth and elastic. If the dough is too dry, add a little warm water. If it’s too wet, add a little flour.
4. Remove the bowl from the mixer and use your hands to fold over the dough a few times.
5. Lift the dough, spray the bottom of the bowl with canola spray, and return the dough to the bowl.
6. Place the bowl in a warm spot, cover with a kitchen towel, and let the dough rise for 1 hour until doubled. You can make the egg salad in the meantime.

STEP FIVE – Make the Egg Salad

Ingredients:

5 large eggs
1 tablespoon mayonnaise
1 tablespoon sour cream
½ teaspoon fine sea salt

Instructions:

1. In the medium pot, cover 5 eggs with cold water and set to high heat.
2. Once the water is boiling, remove the pot from heat and cover for 18 minutes.
3. Remove the lid, place the pot in the sink, and run cold water over the eggs.
4. Let the eggs cool for a few minutes.
5. Gently tap the eggs along the inside of the kitchen sink.
6. With cold water running, slowly peel off the shells.
7. Cut the cleaned eggs into small and uniform pieces. We use only the white of the 5^th egg to add extra protein without the additional fat.
8. Add the mayonnaise, sour cream, and salt.
9. Chill the egg salad in the refrigerator while you finish making the bread.

STEP SIX – Assemble and Bake

1. Place the risen dough on a lightly floured surface.
2. Use your fingers to press into a thick rectangle with the shorter sides about 8-inches wide.
3. Starting from the short end, roll the dough into a log.
4. Pinch to seal the ends and seam and place the dough seam side down in the bread pan.
5. Cover the pan with a kitchen towel and let the dough rise in a warm spot for 1 hour. Towards the end of the rise, preheat the oven to 375°F.
6. Bake for 30-45 minutes until golden brown. Tap the top, and if the bread sounds hollow inside, it’s done.
7. Cool the bread on the cooling rack for 10 minutes.
8. Cut the bread into ½-inch-thick slices, add a scoop of egg salad, and serve fresh.

Recommended Serving Size: 2 slices of bread and ¼ of the egg salad

Exchanges: 2 starch, 1 protein, 1 fat