Out of eggs and a special treat

When you need to bake 10 loaves of bread you should make sure you have all the ingredients before you start. This goes for anything I suppose.
I set all the boxes, tubs, containers, etc. on the counter, wet on the right and dry on the left. I had 3 eggs and needed 15. I could have stopped what I was doing and hit the store but what kind of preparedness level would that be if each time I needed something I went to the store.

Those are eggs in the sifter. 1 T whole egg powder and 2 T water equals 1 egg. I actually added a little more water than it calls for, each type of egg powder will be different so you need to find out what works. They don't make the best scrambled eggs but it's good enough to eat. I use the whole egg powder from Shelf Reliance, I just happen to like their products. The added bonus of egg powder is you don't have to worry about uncooked eggs. I opened a #10 can a couple of months ago and am slowly making a dent in it. The #10 can of baking powder sitting next to it will eventually get dumped out, that's a lot of powder.

Amish friendship bread made with real eggs, minus a sample slice.

Amish friendship bread made with egg powder. They were a little lighter in color and a little 'fluffier' but otherwise tasted the same. My neighbor friend stopped by unannounced (they are used to me opening the door with a gun in my hand when they do that.... maybe I shouldn't have given them a gate key) so they were my test subjects. No one complained and one entire loaf vanished when they left. I had the sample slices only since I had to visit the gym when done cooking.

If you make quick bread, especially a sweeter type (banana, zucchini, etc.) you can give it a special twist. Grease the loaf pan and coat it with a mixture of sugar and cinnamon. I use 1/4 C sugar and 2T cinnamon (saigon cinnamon is my favorite but you can use regular store brands just fine), mix in a small bowl and then coat one loaf pan. Pour the extra into the next pan, repeat until it's gone or you run out of pans to coat.

It should look like this when you are done. I went high with the grease and sugar but it's a good habit in case you have breads that rise a lot. Amish friendship bread is similar to a sourdough starter:
1 packet (or 2t) active dry yeast
1/4 cup warm water (to dissolve the yeast)
1 C. Sugar, Flour, Milk
This is day one. Day 2-5 let it sit (I use a zipock, make sure you check the air level so it doesn't explode).
Day 6 add 1 C. Flour, Milk, Sugar.
Day 7-9 let it sit
Day 10 cook it up with this stuff (makes 2 loaves):
1 C Oil, Milk, Sugar and starter batter
3 eggs
1 T vanilla
2 T cinnamon
1/2 t soda
1.5 t powder
2 C flour
1 package pudding powder (I use vanilla non instant)
dash of salt

Bake in greased and floured (or sugared) loaf pans @ 350 degrees for 43 minutes (my oven, yours may need an hour).
The standard recipe says to add to the starter before you cook with it but I'm special and throw caution to the wind. You can give people a cup of starter and instructions, etc. but they really just want the bread to eat. I make new starter each time, but I know how to keep it going if I decided to not start from scratch each time. I start from scratch for more of a virgin batter, that's just me. I also use metal bowls and most recipes say not to.
My way will result in 4 (ie. 8 loaves) batches. Sometimes I can get 10 depending on how active the yeast was (or if I left the bag in the sun, added a little more than 1 C. of sugar, etc.).
If you forget the pudding it's a plain tasting sweet bread.

Tonight I need to make the rest of the bread. Tomorrow I'm making a ham, turkey, pumpkin pie and apple crumb pie. Perhaps a chocolate sheet cake as well, depending on how much help I get in the kitchen. Once all that is done it's off to the in-laws.

Happy Thanksgiving. People are always thankful for stuff on this day. I'm thankful all year for everything in my life, it's been amazing and many times frightening, I'm thankful I wake up each morning.