In many countries there are a lot of simple recipes for leftover bread. One of the sweet variations is French toast (or in Germany “Arme Ritter”), which is bread soaked in milk an egg. In Hungary this dish is typically served as a savory meal under the name “bundás kenyér”, which translates to “a bread with coat”.
I’ve been following the blog of the ingenious Dave Arnold for several years now. Back in 2009 he posted a recipe of an egg yolk bread, which I was able to try only now, since I haven’t had a pressure cooker. The “bread” consists of egg yolk, salt and baking powder only – so no flour, no yeast, no nuts, no milk. It is great when freshly “baked”, but it really surprised me when toasted in butter. This egg yolk “bread” perfectly resembled both the texture and the flavour of the aforementioned Hungarian leftover meal – although in this case without the “coat”.
I usually bake my breads in the oven and I’ve also experimented with microwave sponges, but I’ve never tried preparing a bread in a pressure cooker before. These egg yolk breads are steamed in a pressure cooker, where the egg yolk creates a spongy network trapping the small bubbles produced by the baking powder. The texture of the bread can be easily influenced by the amount of baking powder: adding more baking powder results in a less dense texture.
The toasted egg yolk “bread” slices can be served on their own rubbed with some garlic only – just like the Hungarian “bundás kenyér” is served traditionally. They can be used in almost any recipe containing bread, such as sandwiches or even as a hamburger bun. In this current dish I’ve topped the bread with some spring ingredients such as fresh goat cheese, ramson-marinated radish and hemp seeds.
[amd-zlrecipe-recipe:74]
Is there any other ways of making egg yolk bread? Cuz I don’t have a pressure cooker…
If I want to use oven, if it possible, what temperature should I use?
Dave Arnold once suggested, that the recipe works in a steamer as well – so pressure is not necessary. I haven’t tried it in an oven, the bread might deflate. Though, a pressure cooker is a wonderful kitchen equipment, you should consider getting at least a large one for making stocks. Pressure cooked stocks are a lot faster to prepare and more flavourful than traditionally prepared ones. And beyond stocks, there are a lot more uses for a pressure cooker as well.
Thanks for your advice! I’ll try to get a pressure cooker in my kitchen.
By the way, I love the way you present your food and the combination :))
Before getting a pressure cooker, you might want to read about the differences among pressure cookers – once again at Dave’s fabulous blog: Pressure cooked stocks.
Thank you! I hope you find some inspiration in my recipes and platings 😉
I tried making the bread in my pressure cooker. Once dried out the texture seemed good. But the taste and smell was very off. Smells a bit like wet dog. What can i do for it to taste like bread?
I haven’t got a wet dog result yet so I don’t know what went wrong in your case. You could try using egg yolks from a different source or a different pressure cooker since not all of them work the same way – see Dave Arnolds post on pressure cookers.