Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Water; warm |
| 1 cup | Milk; scalded and cooled |
| ¾ cup | Sugar |
| 1 teaspoon | Salt |
| 3 \N | Eggs |
| ½ cup | Margerine |
| 5 cups | Flour |
| 1 \N | Eggs |
| 2 packs | Yeast |
| 1 teaspoon | Sugar |
* DISSOLVE YEAST IN WARM WATER IN A LARGE BOWL. STIR IN MILK, ¾ CUP SUGAR, SALT, 3 EGGS, MARGERINE, AND 3 CUPS FLOUR. BEAT UNTIL SMOOTH.
STIR IN REMAINING FLOUR (MAY NEED UP TO A CUP MORE THAN CALLED FOR) UNTIL YOU HAVE A EASILY MANAGABLE DOUGH. * TURN OUT DOUGH ON FLOURED SURFACE; KNEAD 5 MINUTES. PLACE IN GREASED BOWL; TURN GREASED SIDE UP; COVER AND LET RISE 1½ TO 2 HOURS. * PUNCH DOWN DOUGH AND DIVIDE IN TWO. SHAPE EACH INTO A ROUND, SLIGHTLY FLAT LOAD.
PLACE EACH LOAF IN ROUND LAYER PAN (9X10 ½ INCHES) THAT HAS BEEN GREASED. COVER AND LET RISE UNTIL DOUBLE (ABOUT 1 HOUR). HEAT OVEN TO 350 DEGREES.
BEAT 1 EGG SLIGHTLY AND BRUSH OVER LOAVES. SPRINKLE WITH 1 TSP.
SUGAR. BAKE UNTIL LOAVES ARE GOLDEN BROWN (35-45 MINUTES). MAKES 2 LOAVES.