| previous | next |
Title: Rich Egg Bread
Categories: Bread
Yield: 2 Servings
| 2 | pk | Active dry yeast |
| 1/2 | c | Warm water (105ø-115øF) |
| 1 1/2 | c | Milk, lukewarm (scalded then cooled) |
| 1/4 | c | Sugar |
| 1 | tb | Salt |
| 3 | Eggs | |
| 1/4 | c | Shortening, softened |
| 7 1/2 | c | All-purpose flour |
Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, salt, eggs, shortening and 3 1/2 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 1/2 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.
| previous | next |