Barbara, I've done a lot of bread searches, and found some interesting archives, lots of recipes of people's own childhood breads, but no clues about yours. What concerns me is the "My". The following words could actually say something like "Molly Jones shares her mother's famous egg bread." Otherwise, to me it seems more logical that it was your mother who said it, maybe even wrote it in the book. But it could be either way. My BH&G is newer than your mom's, but still old. There's one recipe called Egg Bread: 6.5-7.5 c. AP flour 2 packets ADY (equals 2 cakes fresh yeast, equals 4.5 tsp ADY) 2 c. milk 1/4 c. sugar 1/4 c. butter or margarine [N.B.--it does matter which for the texture, but either will make good bread.] 2 tsp. salt 3 eggs Two loaves, double rise, 375° F. 35-40 min., cover with foil last 15 minutes so it doesn't over brown. This is a very standard enriched bread. If you want a picture of the recipe with full directions let me know.

Nope, never tire of them. There just might be one I like better than the next one. Thank you----

I call that "farm house white"....great for toast...or sandwiches. I don't use milk in my challah, and use lots more honey and for that amount of flour, I would use 2 eggs. Challah This makes A LOT of dough. Enough for 2 big challas. 1 1/4 cup warm water (approx. 100 F.) 1/3 cup plus a pinch of sugar 4 teaspoons dry yeast 2 eggs plus 1 egg yolk 2 tablespoons honey 1/3 cup vegetable oil approx 6 cups bread flour 2 1/2 teaspoons salt Egg wash: 1 egg 1 yolk sesame seeds for sprinkling (optional) In the machine, place water and pinch of sugar. Stir in yeast. Let mixture stand for a few minutes to dissolve yeast. Then add 1/3 cup sugar, eggs, yolk honey and oil. Add 1 cup flour, then salt then all but 1/2 cup of the flour. Process on 'dough' cycle. Dust in additional flour as dough forms into a ball and seems wet enough to receive remaining flour. Usually,it takes all the flour, but holding some back as the dough matures through kneading results in a better mixture. You will also notice that on humid days, the recipe will absorb a larger amount of flour. This is normal. When the dough cycle is complete, prepare egg wash and divide dough into six sections and braid into 2 loafs. Line a baking sheet with baking parchment. Place bread on sheet. Generously brush bread with egg wash. Sprinkle on sesame seeds. Place whole baking sheet into a large plastic bag or under a towel. Allow bread to rise 30 to 40 minutes (until almost doubled). Brush again with egg wash. Preheat oven to 375 F. Place bread in oven, reduce heat to 350 F. and bake 30-35 minutes. New Year’s challah: increase sugar to 1/2 cup and decrease salt to 2 teaspoons. If desired, add cup of raisins. To form round challah - form a length of dough 18-24 inches and taper. Lift narrow end and wind it around the thicker end.

I use it all. I like the variety of color and texture. It has to be an assertive bread to change the taste, but if you like whole wheat bread, it's a good taste when you do taste it in the stuffing. I bought pretzel buns, brioche and sourdough to mix with some whole grain bread from the freezer, since I learned yesterday that I'm making the stuffing. :) (No time to bake/save to purpose.)