Egg Harbor Bread, from the Amish (provenance somewhere in Wisconsin)

IMG_20130224_143125_739Today’s bread is lighter and more airy. That’s because it calls for a whopping 6 (six) rising periods over the course of the day. The first one is 30 minutes. Then there are 4 successive 15 minute rising periods, and finally, a last 50 minute rising period in the pan before going in to the oven.

It’s a very satisfying bread, both because you feel accomplished once you’ve completed all those risings, and because it has a light, elegant texture. I noticed that each time I punched the dough down, there were more bubbles that had to be deflated. Before going in to the oven, I simply brushed the top of the loaf with plain water.

As you can see, someone got to the bread before I could, with my camera. But that attests to its great taste and appeal. Page 24 from Bernard Clayton’s New Complete Book of Breads!

2 responses to “Egg Harbor Bread, from the Amish (provenance somewhere in Wisconsin)”

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  2. The Egg Harbor loaf is from Kathryn Verbeten Zeller who ran Butter and Eggs Bakery in Egg Harbor, Door County, WI. She got variations of the original recipe from Amish women from Burton OH. Kathryn lived in the area for several years (Newbury OH) and frequented the Amish markets in Burton and Middlefield. Kathryn was originally from Greenleaf WI where it was common for homemakers to bake several loaves of bread weekly for the farm hands. Her mother did so with even greater frequency as Kathryn was one of 10 children living on a small dairy farm.

    The recipe was published in Bernard Clayton’s, New Complete Book of Bread, page 46.Clayton visited Kathryn at Butter and Eggs and was quite impressed with her breads and cherry pie. The cherry pie is published in his book, Cooking Across America.

    Kathryn died in 2002 while doing what she loved, preparing an elegant dinner for a special event.

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