Mmmm...breakfast this morning of Egg-in-the-Hole made from the bread brought home from War Eagle Mill's bread class. Literally, what a tasty reminder of last weekend's fun with Aunti, Ann, Doug, and Faith!
Speaking of Faith, she has graciously allowed me to reprint her recipe here on the blog--Thank you so much!
Recipe from War Eagle Mill's head baker Faith Brockoff
- 2 cups milk, scalded and lukewarm
- 1/3 cup granulated sugar
- 1/2 cup butter, melted
- 1 Tbsp yeast
- 2 eggs, beaten lightly
- 4-6 cups War Eagle Mill Whole White Wheat (or unbleached all-purpose works well here too)
- 1 tsp salt
1. In a medium bowl, mix: milk, sugar, and butter. Add yeast to mixture and let stand for appox. 5 minutes. Once bloom is complete, mix in eggs.
2. In a large bowl, whisk together 4 cups of flour and 1 tsp salt. Make a small well in the middle and pour in the liquid mixture. Mix until well incorporated and sticky.
3. Lightly flour a work surface. Remove dough from bowl and knead for about 10 to 15 minutes until dough is firm and slightly sticky. If dough is too wet, add 1/4 cup of flour and knead. Continue to add flour, if needed, not to exceed 6 cups. Place dough in a lightly greased bowl, cover the bowl, and allow to rise until doubled, about 1 1/2 hours.
4. Once doubled, shape dough into loaf, bread, or rolls. For loaf, place dough in lightly greased loaf pan after shaping.
5. Cover loaves or rolls loosely and allow dough to rise for second time, about 30 to 40 minutes. Meanwhile, preheat oven to 350 degrees F.
6. Bake loaves for 30-35 minutes or until a toothpick inserted in center comes out clean. When you tap the loaf, it will sound hollow.Rolls will bake for approximately 15 minutes.
Makes 2 small loaves or 20 rolls.