Our chickens and ducks have been laying at full capacity the past couple of months - so we have an over-abundance of eggs! In North Carolina, it was an easy fix - give them to the neighbors (who, I might add, have been putting up with the roosters crowing for years). In Vermont, it isn't quite that easy. You see, EVERY SINGLE PERSON in Vermont has chickens. Ok, i might be exaggerating a tiny bit, but you get the point.
So I started searching the web for recipes that called for lots of eggs - something besides egg salad as we are getting tired of that every day at lunch - and I found a great bread recipe! And, it is perfect for paninis, which is a bonus.
The recipe is courtesy of The Frugal Girl.
Ingredients:
9 1/2 to 10 1/2 cups all purpose flour
4 1/2 teaspoons active dry yeast
2 1/2 cups milk
6 tablespoons sugar
6 tablespoons butter
2 scant teaspoons salt
4 eggs
Instructions:
In a mixer bowl, combine 4 cups of the flour and the yeast.
Heat milk, sugar, butter and salt together to 120 to 130 degrees F.
Add liquid mixture to flour mixture and beat until combined. Add eggs and beat for 3 minutes. Stir in enough of the the remaining flour to make a soft dough. turn dough out onto floured surface and knead 3 to 5 minutes, or until smooth and elastic. place enough in bowl, cover with wet tea towel and let rise in a warm place for an hour. Remember, if you don't have a warm place in your house, you can turn on the oven light (if an incandescent bulb) and place the bread in the oven with the door closed.
Turn risen dough out onto a lightly floured surface; divide dough into three pieces. roll one piece out into an oblong shape, then roll up, starting with the short end. place into greased 8 x 4 inch loaf pan. Repeat with remaining dough.
Cover loaf pans with wet tea towel; let rise in warm place until doubled, about 30 minutes.
Bake in preheated 350 degree oven for 25 to 30 minutes, or until nicely browned. remove loaves from pan and cool on wire rack.
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