Well, a goose egg that is.
Room Temperature Butter
Goose Egg (can substitute one and a half chicken eggs)
cake pan (or cast-iron skillet)
large baking bowl
large saucepan of water
Start your bread by placing a teaspoon of dry active yeast into a bowl, and cover it with about a tablespoon of good honey. Then add about a cup of hot water (like as hot as your tap will go) and using a whisk—quickly mix together the honey, hot water, and yeast into a dirty, frothy, water that looks cloudy and useless. Then set it aside and come back in about 5 or 10 minutes to see what's come of it. If you have a frothy head of yeast foam; then your yeast was fresh enough and your water was hot enough. If you just have the same exact dirty water your bread probably won't rise and be hard as a brick. (Try again with hotter (non boiling) water and fresher yeast.)
But if you got the frothy goodness...
Crack your goose egg and whisk that in as well. (I add about a 1/4 cup of sugar at this point too) and about a 1/2 cup of flour. This is my starter. What you should get is a wet porridge of yellowy goodness. Add half a cup of flour at a time and mix/knead it in to thicken it up to the point where you can start kneading on a table top. You want a firm dough that still remains a little sticky. (You can sprinkle flour on your counter while you knead to keep it from messing up your table and to keep it intact.)
When your dough has been well kneaded (about 5 minutes of good arm working out), take some soft butter into your clean hands and literally rub your hands together like it came with a Jergens label on it. Then use that soft butter and massage it into and around your dough, really give it a coating like you're repairing cracked skin. Cover the thing in a film of real butter and let it set to rise in a clean bow with a damp cloth covering it. It needs at least two hours (egg breads rise slower, the dough has to work more) in a comfortable, undisturbed place.
When it's doubled in size you're ready to punch it down and knead it back into its original shape. When you got all the air out, break it into three balls, coat them with some fresh flour (as to make them less sticky) and roll them into long snakes of dough with your hands. (You want them fairly skinny, like as thick as your thumb.) Take all three snakes and braid them now. Make them into a long, beautiful, horse-tail braid and then coil that braid around itself so you have a gorgeous knotted circle. Make sure you really seal the ends and bottom by pinching the dough together so it is really connected and won't break apart while it bakes.) Now place your pretty dough into a buttered cake pan (or better yet, cast-iron skillet). Set it aside for another two hours to rise again. You want the skin to get a little hard to the touch, almost stale. that's when you know you're ready to make magic happen.
Next you'll get some water to boil over your stove. When it's bubbling, take your small circle loaf and carefully place it into the boiling water (like you would with a bagel) for about half a minute, and then flip it back over. Set it on a clean dish towel to air dry and then brush it with melted butter. Before the butter gets a chance to dry too, gently sprinkled sugar on top. (If you sprinkle from about ten inches above it your sugar will fall over your crust more evenly). Place it back into your greased up skillet and bake for about 25 minutes at 360. When it is a healthy brown take it right out of the oven, free it from its pan, and set it to air on a rack or towel. Eat with real butter. Smile like the happy beast you are and take a bite.
Goose Bread. Hot damn, it's the next big thing.