Park Terrace, Moraine Park’s student-led restaurant, is currently open for dining. To book your table or view the menu. The public is welcome.
Park Terrace gives Moraine Park Culinary students real-life experience in running a restaurant. Students learn the ins and outs from menu design and table setting to being chef and host/hostess.
Moraine Park’s culinary program is sharing their recipe for Egg Bread- one of the favorites around campus! Typically, these breads would be available for purchase- however, COVID-19 safety restrictions don’t allow that this year. For now, we hope you enjoy some time in your kitchen, and around your dinner table, with this delicious bread recipe!
Egg bread is the traditional bread for festive braiding. It contains eggs, brown sugar, unsalted butter and milk. This bread has a light smooth texture and a rich, sweet taste. Kids love it as sandwich bread, and it is also excellent for breakfast or special dinners. (Egg bread makes wonderful French toast.)
EGG BREAD
Ingredients MeasurementWeight
Flour 4 – ½ cups 650 gm
Milk 1 – ¼ cups 300 gm
Whole Eggs 2 100gm
Yeast ( dry instant) 1 Pkt 7 gm
Salt 2 tsp 13 gm
Brown Sugar 1/3 cup 90 gm
Unsalted butter 1/3 cup 90 gm
TOTAL 2 LBS 8 OZ
This bread makes 2 loaves of bread or can be used for braiding.
Directions
Melt butter in milk and cool to lukewarm. Add all ingredients into a large mixing bowl and mix with one hand until all flour is picked up. The dough should be sticky and soft at this stage. Cover and allow to sit 10-15 minutes.
Empty dough onto a floured work surface and stretch and fold until dough begins to feel elastic (usually about 5 minutes). Keep enough flour on work surface to prevent dough from sticking while stretching and folding.
Oil mixing bowl and place dough in it. Allow to rest covered for a total of 1 hour and 45 minutes.
At 30 minutes – gently stretch and fold.
At 1 hour – stretch and fold gently.
At 1 hour 30 minutes – stretch and fold gently.
Remove from bowl and let rest 15-20 minutes. Divide dough into 6-9 pieces of similar size.
Roll each piece out to about 10-12 inches with both ends tapered. Cover and allow to rest 5 minutes. Braid two pieces into Challah shape or use three pieces and braid into standard braid. Brush entire loaf with beaten egg.
Place onto greased or papered pan, cover and let rest 45-60 minutes. Brush with beaten egg and bake at 375 degrees for 20-30 minutes until deep golden brown in color.
The following link on will show some ways to use the above recipe. Enjoy!
Each year during the month of November, the Economic and Workforce Development Department hosts a Saturday Sampler event on the Fond du Lac Campus. This free event is a fun way for our community members to get a sneak peek into the varied offerings and opportunities available at Moraine Park.
This year, the courses highlighted were Android Smart Phone and Tablets, Cake & Cupcakes Décor Galore!, Community Ed 101, and Wellness Way to Approach Inflammation.
Android Smart Phone and Tablets was taught by William Schroeder, MPTC Instructional Technology Clerk and Adjunct Faculty member. William provided an excellent overview on Android features, the newest apps, and how to operate the device more effectively.
For those attending Cake & Cupcakes, Susan Horvath, MPTC Adjunct Faculty member, shared shopping tips and tricks of the trade for decorating with frosting. They also got to leave with their cupcake creation!
Community 101 showcased a few of the opportunities available to community members inside the walls of our beautiful campus. This included a glimpse of Park Terrace, where students serve meals they have created and cooked, and Techniques Salon and Spa, our student-run salon offering a variety of services at reasonable prices. In addition, Greta Juknialis, MPTC Learning Resource Center Clerk, gave participants a glimpse into the wide variety of services, books, videos, and equipment available in the library.
Our newest MPTC Adjunct Faculty member, Dr. Jeremy Schingen, presented Wellness Way to Approach Inflammation. Dr. Schingen provided a very informative presentation on how to reduce inflammation in the body and what should be done to become a healthier you.
Do you want to learn more about Moraine Park’s Continuing Education offerings? Take a look at the numerous offering available, here and watch your mailbox for the Spring 2018 Continuing Education schedule coming after the holiday! For more information on all that Moraine Park Technical College has to offer the community throughout the year, check out our website at: https://www.morainepark.edu/
Written by: Brenda Ten Haken
Here’s a look at some of the fun participants had!
Moraine Park Technical College Culinary Arts alumni presently working at Gamay Food Ingredients, New Berlin, Wis. and Madison Sourdough, Madison, Wis. have a lot to say about Moraine Park…
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