Breadhead

So, my celiac and paleo friends may not appreciate me for this next post.

I need to preface this with a comment.  I don't actually eat a lot of bread.  In fact I generally avoid it wherever possible.  BUT, I've heard all these testimonials that bread from an egg is nothing short of spectacular, so I had to try it.

The final results. Oven loaf on the far left. The rest were baked in the egg.

Let it be known that this also the first time I've ever tried baking bread at all, let alone try it in an egg.

I actually made two different styles of loaf - a sandwich style white bread, and a french loaf that was a bit more dense.

For experiementations sake, and because the recipe I made produced enough dough for it - I decided to split the french loaf batch in half, and bake one in the egg, and simultaneously bake another in my oven.  This would be the only true way to compare results. Because I'm a nerd like that.

The egg didn't have anything to do with the misshapen look of the french loaf, as it was all me poorly handling the dough during the transfer from the baking sheet I used for transport from kitchen to porch, to the preheated baking stone in the egg. I smartened up and did a much better job transferring the other loaf from the counter to the preheated stone in the oven.

I couldn't resist trying a slice and was blown away at just how good it tasted. May have to try a gluten free version next!