French Egg Bread

This is the bread recipe I brought to the September Supper Club. I cannot harp on any of you for not posting yours yet (except for Eliza--thank you) but really girls...this is so easy. This bread is one of my favorites because it's pretty fast. You only let it rise once and then you shape it and bake it right away and it makes two huge loaves.

I also brought pear jam but that recipe comes straight from the MCP packaging box so I won't post it here.

In a bread mixer (if you have one):
Dissolve
1 1/2 cups warm water
2 Tbsp yeast

Stir in
1 1/2 cups luke warm milk
1/2 cup sugar
2 tsp salt
3 eggs
1/4 cup oil
6-7 cups bread flour

Knead until smooth and elastic (soft dough but not so soft you can't work with it) let double in bulk, split in two and shape into long loaves. Place on one greased jellyroll pan. Glaze with 1 egg and sprinkle with sesame seeds. Cut diagonal slits across the top.

Bake 350 degrees for 30-35 minutes

Wheat/White Bread

This is the recipe for the bread I brought to supperclub last night.

Combine:
3 c. warm water
1/2 c sugar
1 T salt
1/4 c oil
1/2 c powdered milk

Add 6 c. whole wheat flour
Add 2 T. instant yeast
mix and let sit for about 20 min (so the yeast can do it's thing)

Add 2 c. white flour
(optional add 1 c oats for more hearty oaty bread, my mom always does this)
Set on knead, about 5-6 min
Let it raise to top of bowl or so

Turn out, make into 3 medium loaves (or 2 big, or 4 small....)
let raise until round over the top of pan
Bake at 350 for about 25 min.

*This recipe calls for 8 c flour total. It's your choice how much wheat or white you use. This recipe is just what I've figured to be the perfect ration for wheat bread, with a slight white flavor. Enjoy!