Rich egg batter bread
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6½ | cup | Unbleached All Purpose Flour ; Sifted |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Salt |
| 2 | packs | Active Dry Yeast |
| 2 | tablespoons | Soft Butter Or Regular Margarine |
| 2 | cups | Very Warm Water (120-130 Degrees F.) |
| 3 | larges | Eggs |
Directions
Mix 1½ cups of the flour, the sugar, salt and undissloved yeast together in a large mixing bowl, blending well. Add the butter, then gradually add the water to the flour yeast mixture. Beat with an electric mixer, set on medium speed, for 2 minutes. Add the eggs and ½ cup of the flour, then beat 2 minutes on high speed. Stir in enough of the remaining flour to make a soft dough. cover and let rise in a warm place until doubled, about 35 minutes. Stir down and turn into 2 well greased 1 ½ quart casseroles. Cover and let rise, in a warm place, until doubled, about 40 minutes. Bake in a preheated 375 degree F oven for 35 minutes or until golden brown. Remove from the casseroles and let cool on wire racks.
Makes 2 Loaves
From Farm Journal's Complete Home Baking Book by Elise W Manning Copyright 1979
Submitted By RICH HARPER On 06-20-95