Rich egg bread

Yield: 2 loaves

Measure Ingredient
2 packs Active dry yeast
½ cup Warm water (105ø-115øF)
1½ cup Milk, lukewarm (scalded then cooled)
¼ cup Sugar
1 tablespoon Salt
3 \N Eggs
¼ cup Shortening, softened
7½ cup All-purpose flour

Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, salt, eggs, shortening and 3½ cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 ½ hours.

Grease 2 loaf pans, 9x593 inches. Punch dough down; divide into halves. Roll each into rectangle 18x9 inches. Roll up, beginning at 9-inch side; press ends to seal. Fold ends under. Place seam side down in pan. Cover; let rise until double, 1 hour. Place oven rack in lowest position. Heat oven to 425øF. Bake until loaves sound hollow when tapped, 25 to 30 minutes.

Recipe from Gold Medal package. One of the best I have ever used.

And if I am mad at somebody, it helps relieve frustions which a bread machine would not.

Submitted By BARRY WEINSTEIN On 04-04-95

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