Hi,

 Thanks for your help on this topic.  I searched all over the web, and nobody even on this impressive site had the recipe I was looking for.  Fortunately, a family member found an old copy of this spectacular, no-knead, crusty bread.  Always a hit w. my people on special occasions.  Anyone who would like to substitute more specific measurements (like 'stick of butter'), please do!

 Monkey Bread (so-called by the friend of my mother who gave her the recipe circa '68)

HI,

 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.

 Sound familiar to anybody?  Thanks in advance.

I know eggs are not that expensive and I just love using egg wash on my baked breads for its color, shine, crust, etc. But sometimes, I just happen to use very little and end up cooking scrambled eggs. I recently read in another website that you could freeze unused eggs after using it for egg wash. Someone also suggested putting these unused eggs on an ice cube tray. Would this be safe? What's the best container for storing frozen eggs? How do you properly thaw frozen eggs? And do you have to use them at once if thawed?