Bread on EGG.

Looks great! I love doing bread on the egg.....a special taste that can't be duplicated in a conventional oven.

Here's one of some loaf bread and a free-form loaf :



Or, how about some pumpernickel :



One more...foccacia :



Caution : you must keep visitors from breathing on your fresh bread :

His pumpernickel is nectar from the gods

I KNOW you know how to make cornbread. Any self-respecting Mississippian knows how. This is sweet potato cornbread with a Texas twang.



I don't know what yours would like with Mississippi branded into the cornbread.

Spring "Pie R Round Cornbread R Round Too" Chicken
Spring Texas USA

And I recycle pics? Jonathon!!!!!!!!!!! :woohoo: How have you been?

Mike

Nice! You are making great progress. :cheer:
Keep up the good work. Fresh hearth baked bread is enjoyed by all.
-I'm making Amish Friendship Bread on my 'Baker Egg' this evening and the back yard will fill with the aroma of cinnamon bread.

Here ya' go :

Pumpernickel Bread
by John Hall (egret)

Ingredients :

1 & 1/2 cups Pumpernickel Flour (or, 1 cup dark rye flour, 1/2 cup oat bran)
1/4 cup Sugar
3/4 tsp. Salt
1 & 1/2 Tbls. unsweetened Cocoa
2 tsp. minced dried Onion
1 tsp. instant Coffee
2 tsp. Carraway Seeds
1 pinch ground Fennel
1 Tbls. dry Yeast
1 & 1/4 cups Water (110°)
2 Tbls. Vegetable Oil
2 tsp. Molasses
2 tsp. Vinegar
2 & 1/2 to 3 cups Bread Flour

Preparation :

Place pumpernickel flour, sugar, salt, cocoa, dried onion, coffee, carraway
seeds, ground fennel, and yeast in mixing bowl of kitchen-aid mixer and mix well.
Add water, vegetable oil, molasses, and vinegar and mix well.
Attach dough hook., and with machine running, work in bread flour and knead until dough is fairly stiff and no longer sticky.
Remove from bowl and knead by hand for about 1 minute.
Place in an oiled bowl, turn to coat, cover with a towel and let rise until doubled in bulk.
Punch down and knead by hand for about 1 minute.
Form into desired shape and place on a piece of parchment paper.
Cover with a towel and let rise until about tripled in size, 1 - 1/2 to 2 hours.
Stabilize BGE at 375°-400° F. dome temperature with plate setter (legs down), ceramic feet, and pizza stone on ceramic feet.
Bake for 30-40 minutes or until done.

Note : I remove the parchment paper from under the loaf after about 10 minutes to aid crust formation on the bottom.

Hey Clay! I threw that last one in as an afterthought.......not even thinking it would distract from the integrity of the post! :laugh: :woohoo: