Title: Rich Egg Batter Bread
Categories: Bread
Yield: 36 Servings

6 1/2	c	Unbleached All Purpose Flour ; Sifted
2	tb	Sugar
2	ts	Salt
2	pk	Active Dry Yeast
2	tb	Soft Butter Or Regular Margarine
2	c	Very Warm Water (120-130 Degrees F.)
3	lg	Eggs

Mix 1 1/2 cups of the flour, the sugar, salt and undissloved yeast together in a large mixing bowl, blending well. Add the butter, then gradually add the water to the flour yeast mixture. Beat with an electric mixer, set on medium speed, for 2 minutes. Add the eggs and 1/2 cup of the flour, then beat 2 minutes on high speed. Stir in enough of the remaining flour to make a soft dough. cover and let rise in a warm place until doubled, about 35 minutes. Stir down and turn into 2 well greased 1 1/2 quart casseroles. Cover and let rise, in a warm place, until doubled, about 40 minutes. Bake in a preheated 375 degree F oven for 35 minutes or until golden brown. Remove from the casseroles and let cool on wire racks.

Makes 2 Loaves

From Farm Journal's Complete Home Baking Book by Elise W Manning Copyright 1979

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