Title: Fruit Sweet and Sugar Free - the Best Egg Bread
Categories: Bread Diabetic
Yield: 24 Rolls

1 1/2	c	Milk
3	tb	Fruit sweetener
6	tb	Softened butter
3		Eggs
2	ts	Dry baker's yeast
2	ts	Salt
5	c	Unbleached white flour
GARNISH FOR ROLLS
		Egg wash for rolls
		Poppy or sesame seeds

To Prepare the Dough by Machine: ******************************** In a small saucepan, scald the milk with the fruit sweetener over medium heat. Combine the milk, sweetener, and softened butter in the bowl of an electric mixer. With the mixer on the lowest speed, use the dough hook to mix until the butter has melted and the milk and sweetener have cooled to lukewarm. Now that there is no danger of cooking the eggs, add them, the yeast, and 5 cups of the flour to form a soft dough. Increase the mixer speed to medium and knead the dough for 5-10 minutes, adding only enough additional flour to form a medium-stiff dough that comes off both the sides and bottom of the bowl.

To Prepare the Dough by Hand: ***************************** Scald the milk. Pour 1/4 cup of the scalded milk into a small bowl with 1 Tablespoon of the sweetener. When the milk has cooled to luke warm, stir int he yeast. Set the bowl aside until the yeast is bubbly, about five minutes. Meanwhile, pour the remaining 1-1/4 cups of scalded milk into a medium size bowl with the softened butter and 2 tablespoons of the sweetener. When the butter has melted and the milk has cooled to lukewarm, use a whish to stir in the eggs, the salt and the activated yeast. Switch to a wooden spoon or your hand and stir in 5 cups flour to form a medium soft dough. Sprinkle a little flour on your work surface. Knead the dough, adding additional flour only if necessary to keep the dough from sticking. Knead the dough for 10-15 minutes, until it becomes smooth and quite elastic.

Raising the Dough and Forming the Loaves or Rolls: ************************************************** Place the well kneaded dough in a lightly oiled bowl. Cover with plastic wrap and let the dough rise in a warm, draft free place until doubled in size. Remove the plastic and using your fist, gently deflate the dough by punching it down. Knead the dough in the bowl about 10 times. Cover the bowl with plastic wrap again and let the dough rise until doubled. Punch the dough down again and turn it out onto a very lightly floured surface. Form the dough into 2 loaves or 24 rolls, or a combination of both. Place the loaves into bread pans and the rolls onto a baking-paper lined baking sheet. Place the rolls 3 inches apart to allow room for them to spread while they rise. Lightly cover the bread and/or rolls with an oiled piece of plastic and let the formed dough rise until almost doubled in size.

To Bake the Loaves or Rolls: **************************** Preheat the oven to 350 degrees. For Loaves, use a serrated knife to make a diagonal slash across the tops of the loaves. Place them on the middle shelf of the preheated oven, and bake for 40-45 minutes. The tops will be golden, and the bread will slide easily out the baking pans when loaves are done. Give the bottom of the loaf a tap. It should sound hollow. Let the loaves cool out of their pans on a wire rack. For rolls, prepare an egg wash, and sprinkle them lightly with either poppy or sesame seeds, or leave them plain. Bake the rolls on the middle shelf of the preheated oven for 20-25 minutes. The rolls are done when they are a beautiful golden brown on their top and bottom. Remove the rolls from the baking pan and cool them on a wire rack.

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