Rich egg bread
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Rich egg bread
  Bread    Eggs  
Last updated 6/12/2012 12:43:07 AM. Recipe ID 2186. Report a problem with this recipe.
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      Title: Rich egg bread
 Categories: Breads
      Yield: 2 Loaves
 
      2 pk YEAST
    1/2 c  WARM WATER (105 - 115 F.)
  1 1/2 c  LUKEWARM MILK            *
    1/4 c  SUGAR
      1 tb SALT
      3 ea EGGS
    1/4 c  SHORTENING
      7 c  FLOUR                    **
 
  *       SCALD MILK THEN COOL TO LUKE WARM. ** USE 7 TO 7 1/2 CUPS OF
  FLOUR, DEPENDING UPON THE WEATHER.
  *---------------------------------------------------------------------
  ~* DISSOLVE YEAST IN WARM WATER, IN A LARGE BOWL THAT HAS BEEN
  WARMED. STIR IN MILK, SUGAR, SALT, EGGS, SHORTENING AND 3 1/2 CUPS OF
  FLOUR. BEAT UNTIL SMOOTH. MIX IN ENOUGH FLOUR TO MAKE DOUGH EASY TO
  HANDLE. TURN ONTO LIGHTLY FLOURED SURFACE AND KNEAD UNTIL SMOOTH AND
  ELASTIC, ABOUT TEN MINUTES. PLACE IN GREASED BOWL AND TURN TO COAT
  DOUGH ALL AROUND. COVER AND LET RISE FOR 1 TO 1 1/2 HOUR OR UNTIL
  DOUBLED IN SIZE. GREASE TWO LOAF PANS. PUNCH DOWN THE DOUGH AND
  DIVIDE IN HALF. ROLL EACH INTO 9" X 18" RECTANGLE. ROLL UP, BEGINNING
  WITH THE 9" SIDE. PRESS ENDS TO SEAL. FOLD ENDS UNDER. PLACE SEAM
  SIDE DOWN INTO LOAF PANS. COVER AND LET RISE UNTIL ALMOST DOUBLED IN
  SIZE. PLACE OVEN RACK IN THE LOWEST POSTION IN THE OVEN. HEAT OVEN TO
  4250 F. BAKE UNTIL LOAVES SOUND HOLLOW WHEN TAPPED, ABOUT 25 TO 30
  MINUTES.
 




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Recipe ID 2186 (Apr 03, 2005)

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