Egg Bread (Rich White Bread)
Recipe Number: 1317
Contributor: TillerBee
Rating: Recipe Unrated
Rate This Recipe
|
Serves:
-
Calories Per Serving: -
Preparation Time: -
Difficulty: Average
Print
Friendly Version
|
|
| Ingredients: |
2 pkg. yeast
1/2 c warm water
1 1/2 cup milk
1/4 shortening |
1/4 c sugar
1 tbsp salt
3 eggs, room temperature
7 1/4 - 7 1/2 c flour |
| Cooking
Instructions: |
Dissolve yeast in warm water. Heat milk and shortening until shortening melts. Stir in sugar, salt, and 1 cup flour. Add yeast and eggs. Add 3 cups flour and beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead about 5 minutes, adding flour as needed, until the dough is smooth and elastic but not sticky.
Place dough in greased bowl, cover and let rise in a warm place until double. Punch down and let rest for 5 minutes. Divide the dough in half. For each half, roll into an 18 x 9 inch rectangle. Roll up beginning at the short end. Press ends to seal and turn under the ends. Pinch seam together tightly.
Place dough seam side down into 9 x 5 x 3 inch greased loaf pan. Press well into pan so all sides of the dough contact the pan. Cover loosely. Let rise in a warm place until the dough is 2 inches above the pan.
Bake at 425?F for 25 to 30 minutes. Turn out of pan onto wire rack. Brush with butter to soften the crust. Cover with a towel and let cool. |
| Additional
Comments: |
| This makes a good sandwich bread and also toasts well. Sometimes, I divide the dough into thirds and use 3 - 8 1/2 x 4 1/2 X 2 1/2 inch pans for smaller loaves. |
|
|
|
|
