Good Egg Bread Recipe
Ingredients
| Milk | 1 1/2 Cup (16 tbs), scalded | |
| Butter | 1/2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Yeast package | 2 | |
| Lukewarm water | 1/2 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| About 9 cups sifted white flour | ||
Directions
Pour scalded milk over butter, salt and sugar.
Cool.
Dissolve yeast in lukewarm water and let stand till it bubbles, about 5 minutes.
Add yeast and beaten eggs to cooled milk.
Gradually add flour, beating thoroughly.
Do not use any more flour than necessary to make easily handled dough.
Turn out on floured board and knead till smooth and elastic.
Place in greased bowl and let rise till doubled (about 1 1/2 hours.) Punch down and turn onto lightly floured board.
Shape into 3 loaves and place in greased 8 inch loaf pans.
Cover and let rise till dough is as high as pan.
Bake at 425° for 10 minutes, then 350° for 40 minutes more.
Cool.
Dissolve yeast in lukewarm water and let stand till it bubbles, about 5 minutes.
Add yeast and beaten eggs to cooled milk.
Gradually add flour, beating thoroughly.
Do not use any more flour than necessary to make easily handled dough.
Turn out on floured board and knead till smooth and elastic.
Place in greased bowl and let rise till doubled (about 1 1/2 hours.) Punch down and turn onto lightly floured board.
Shape into 3 loaves and place in greased 8 inch loaf pans.
Cover and let rise till dough is as high as pan.
Bake at 425° for 10 minutes, then 350° for 40 minutes more.
Chef
