This is my first post, and I really hope somebody can help me out. My mom's recipe for holiday buttery egg bread is lost. Consists of flour, eggs, yeast (little sugar for the bugs to eat), butter and milk. Makes a batter-like dough, which rises in the fridge, punched down and left overnight. Next day, dropped by spoonfuls, spongy into loaf pans coated with melted butter. Forms a crunchy crust. I need proportions and timings, etc.
