Rich Egg Bread

Name: Rich Egg Bread
Ingredients: 2 pkg. active dry yeast; 1/2 c. warm water (105~ to 115~); 1 1/2 c. lukewarm milk, scalded and cooled; 1/4 c. sugar; 1 Tbsp. salt; 3 eggs; 1/4 c. shortening or margarine, softened; 7 to 7 1/2 c. all-purpose flour

8 ingredients

10 steps

Ingredients

2 pkg. active dry yeast
1/2 c. warm water (105~ to 115~)
1 1/2 c. lukewarm milk, scalded and cooled
1/4 c. sugar
1 Tbsp. salt
3 eggs
1/4 c. shortening or margarine, softened
7 to 7 1/2 c. all-purpose flour

Directions

1

Dissolve yeast in warm water.
2

Stir in milk, sugar, salt, eggs, shortening and 3 1/2 cups flour.
3

Beat until smooth.
4

Mix in enough remaining flour to make dough easy to handle.
5

Put on floured board and knead until smooth and elastic, about 10 minutes.
6

Place in greased bowl, turn greased side up; cover.
7

Let rise until double in size, 1 to 1 1/2 hours.
8

Grease 2 (9 x 5 x 3-inch) loaf pans. Punch down dough, divide in half and place into pans.
9

Cover and let rise until doubled (1 hour).
10

Bake at 425° for 25 to 30 minutes, or until loaves sound hollow when tapped.