Rich Egg Bread Recipe

Rich Egg Bread Recipe

Yield: 2 Servings
Recipe by luhu.jp

Ingredients:
2 package: Active dry yeast,
1/2 cup: Warm water, 105 -115 F
1 1/2 cup: Milk, lukewarm, scalded then cooled
1/4 cup: Sugar,
1 tbsp: Salt,
3: Eggs,
1/4 cup: Shortening, softened
7 1/2 cup: All-purpose flour,

Directions:

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 425

F. 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.


Source from luhu.jp