Dough: Whisk the eggs until they are frothy, then whisk in the salt. Heat the bean cooking liquid to 110F and stir in the yeast and sugar. Combine the eggs and the bean liquid in the bowl of a mixer. Stir briefly to combine, then with the mixer set on slow, gradually add 3 1/4 cups flour. Increase the speed to medium and process for 10 minutes. The dough should cling to the dough hook and be fairly elastic. If the dough is soft and sticky, add the remaining flour. Reduce the speed to medium slow and process for 5 more minutes, or until the dough is smooth, very elastic, and clinging to the dough hook. Gather the dough into a ball. Place in bowl and cover. Allow to rise until doubled in volume; about 1 hour. Egg Wash: Blend the sugar, egg, and water together. Assembly: Lightly spray a 5 x 8 inch bread pan with the oil. After the dough has risen, turn it out onto a well-floured surface.
at 8:19 AM on Sep. 2, 2009