Rich Egg Bread


2 pk YEAST
1/2 c WARM WATER (105 - 115 F.)
1 1/2 c LUKEWARM MILK*
1/4 c SUGAR
1 tb SALT
3 ea EGGS
1/4 c SHORTENING
7 c FLOUR**


* SCALD MILK THEN COOL TO LUKE WARM.
** USE 7 TO 7 1/2 CUPS OF FLOUR, DEPENDING UPON THE WEATHER.

DISSOLVE YEAST IN WARM WATER, IN A LARGE BOWL THAT HAS BEEN WARMED. STIR IN MILK, SUGAR, SALT, EGGS, SHORTENING AND 3 1/2 CUPS OF FLOUR. BEAT UNTIL SMOOTH. MIX IN ENOUGH FLOUR TO MAKE DOUGH EASY TO HANDLE. TURN ONTO LIGHTLY FLOURED SURFACE AND KNEAD UNTIL SMOOTH AND ELASTIC, ABOUT TEN MINUTES. PLACE IN GREASED BOWL AND TURN TO COAT DOUGH ALL AROUND. COVER AND LET RISE FOR 1 TO 1 1/2 HOUR OR UNTIL DOUBLED IN SIZE. GREASE TWO LOAF PANS. PUNCH DOWN THE DOUGH AND DIVIDE IN HALF. ROLL EACH INTO 9" X 18" RECTANGLE. ROLL UP, BEGINNING WITH THE 9" SIDE. PRESS ENDS TO SEAL. FOLD ENDS UNDER. PLACE SEAM SIDE DOWN INTO LOAF PANS. COVER AND LET RISE UNTIL ALMOST DOUBLED IN SIZE. PLACE OVEN RACK IN THE LOWEST POSTION IN THE OVEN. HEAT OVEN TO 4250 F. BAKE UNTIL LOAVES SOUND HOLLOW WHEN TAPPED, ABOUT 25 TO 30 MINUTES. .

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