Rich egg bread
2 loaves
Ingredients
| Quantity | 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 | Eggs | |
| ¼ | cup | Shortening, softened |
| 7½ | cup | All-purpose flour |
Directions
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