One of my favorite eggy recipes is Challah, wonderful bread and makes great French toast.
(Makes 2 large loaves)
2 1/4 Cups lukewarm water
1 1/2 Tablespoon yeast
8-10 egg yolks (enough to make 6 oz)
5 Tablespoons vegetable oil
6 Tablespoons sugar or 4 1/2 Tablespoons honey
1 Tablespoon vanilla extract
7 1/2 Cups bread flour
2 1/2 teaspoons salt
1 egg white for egg wash
2 Tablespoons water for egg wash
2 Tablespoons poppy seeds, sesame seed or a combination for garnish
* Combine water and yeast in a mixing bowl and stir to dissolve. Add the egg yolks, oil, sugar and vanilla extract; whisk lightly to break up the egg yolks, then add the flour and salt. Using a stand mixer, use the paddle attachment and mix on lowest speed for 2 minutes. The dough should be coarse and shaggy. Let rest for 5 minutes.
* Switch to the dough hook and mix on medium low speed for 4 minutes.
* Transfer to a lightly floured work surface. Lightly knead for 1-2 minutes, adding more flour as needed to prevent sticking. The dough should be soft and a bit tacky (but not sticky). Form the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Refrigerate dough overnight. It will double in size as it cools.
* Remove from the fridge about 2 hours before you plan to bake. Transfer to a floured surface and cut into the desired number of pieces to make strands for braiding, making sure all pieces are the same weight. For 2 loaves of bread, this would be 6 strands of dough. Flatten each piece with your hand, then roll the pieces into long ropes about 10-14" long. Using 3 pieces of dough, braid and transfer to a sheet pan lined with parchment paper. Repeat to make the 2nd loaf.
* Make an egg wash by combining the egg white and 2 Tablespoons of water and whisk briskly until thoroughly combined. Brush the entire surface of the loaves. Let the loaves rise, uncovered, at room temperature for about 1 hour (they won't rise much during this time). Brush with egg wash again, and sprinkle on the seeds. Let rise again at room temperature for about 1 hour or until increased to about 1 1/2 times their original size.
* About 15 minutes before baking, preheat the oven to 350*.
* Bake about 20 minutes, then rotate the pan and bake another 15-30 minutes, until the internal temperature is about 190* in the center. The crust of the loaf will seem hard when it first comes out of the oven, but will soften as it cools.
* Cool on a wire rack for at least 45 minutes before slicing.
Maybe I will try a quiche!
