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Rich Egg Bread

Anonymous Fri Oct 07 16:48:45 2005

2 pk Active dry yeast

1/2 c Warm water (105ø-115øF)

1-1/2 c Milk, lukewarm

-(scalded then cooled)

1/4 c Sugar

1 tb Salt

3 Eggs

1/4 c Shortening, softened

7-1/2 c All-purpose flour

Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, salt, eggs, shortening and

3 1/2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough

easy to handle. Turn onto lightly floured surface; knead until smooth and elastic, about 10

minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until

double, 1 to 1 1/2 hours. Grease 2 loaf pans, 9x593 inches. Punch dough down; divide into

halves. Roll each into rectangle 18x9 inches. Roll up, beginning at 9-inch side; press ends

to seal. Fold ends under. Place seam side down in pan. Cover; let rise until double, 1 hour.

Place oven rack in lowest position. Heat oven to 425øF. Bake until loaves sound hollow

when tapped, 25 to 30 minutes. Recipe from Gold Medal package. One of the best I have

ever used. And if I am mad at somebody, it helps relieve frustions which a bread machine

would not.

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