Day 4: Egg Harbor Bread

This apparently Amish bread was, according to Bernard Clayton, brought to the village of Egg Harbor, on the shores of Lake Michigan, by Kathryn Zeller. She started a family run bakery there called Butter and Eggs. I tried looking this place up but I couldn't find anything. Maybe it's still there, just not on the internet.

The craziest thing about this bread is that it rises a whopping 6 times! Once for half an hour, four 15 minute rises, and finally a 50 minute rise before baking. An egg wash is used on the top to give it that golden brown color.

This loaf started an alright size but after all those rising sessions, it got huge! The recipe says that it makes for some great French toast and I believe it. I can't wait to try it out!

A super light airy loaf, all of the risings definitely paid off. This would make some incredible sandwiches too. It's got a little bit of chew, and a great texture from the egg wash. A serious time investment, but I really liked it!