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Rich Egg Batter Bread

Anonymous Fri Oct 07 16:48:43 2005

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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