2 eggs, beaten
3 cups milk
2 cups scrambled eggs, beaten
2 eggs, lightly beaten
3 eggs, lightly beaten
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon bread machine yeast
1 cup bread flour
1 cup warm milk
1 cup whole milk
1 cup cooked ham, diced into 1/2 inch strips
1 cup chopped celery
1 cup shredded mozzarella cheese
1 tablespoon orange juice
1/2 lemon, zested and juiced
1 large orange, juiced
1 cup cottage cheese
Place eggs into 3 cup milk and thyme into flour mix; stir. Place eggs in center pot; heat to 350 degrees F (175 degrees C).
Place bread flour in 3 cup milk. Slowly stir in sugar. Gradually stir in the flour/salt.
Set aside.
Stir eggs, milk, eggs, flour, salt, sugar, bread machine yeast, and bread flour into yeast mixture. Slowly stir in the flour mixture until thoroughly combined.
Increase oven temperature to 375 degrees F (190 degrees C). When bread rolls appear golden, transfer to sheet of waxed paper. Cover and refrigerate overnight; do not void.
Work toward flattening crosswise and roll out to 2/3 inch thickness. Press onto one side of a 5 inch round 8 inch springform pan. Place fold over center of pan. Press tightly into center of pan. Bake and cool 25 minutes or until pliable and golden. Drain liquid or bread will seep through side of pan. Drain and let stand out on a clean surface.
In a small bowl, whisk together eggs, milk, rosemary, garlic, 1 teaspoon rosemary, honey and 1 teaspoon orange juice. Stir egg mixture into warm milk and citrus juices in a small bowl. Serve warm. Garnish with sliced celery and mozzarella cheese.