We're fortunate enough to have our own chickens and sometimes we have...well. Too many farm fresh eggs. Our fridge gets packed with them at the height of the laying.
My mom talks about how she use to work in a bakery years ago and they would make this really rich bread. She always remembers it because it took 12 eggs to make for two loaves. I'm thinking it's Brioche or some form of it, but I have not found a recipe accomodating to the memory. I don't think the shape matters so much, but she said they use to make a loaf by making buns of the dough, letting it proof and bake together...then you would tear off a bun.
Any idea what she could be talking about? If not, any recipes for bread that uses a lot of eggs?