Rich Egg Batter Bread Recipe
Ingredients
| Flour | 1/2 Cup (16 tbs), sifted | |
| Sugar | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Active dry yeast | 2 | |
| 2 tablespoons soft butter or margarine | ||
| 2 cups very warm water | ||
| Eggs | 3 | |
Directions
In large bowl, mix together 1-1/2 cups of flour, sugar, salt and undissolved yeast; add butter.
Gradually add water to flour-yeast mixture.
Beat with electric mixer at medium speed 2 minutes.
Add eggs and 1/2 cup of flour; beat 2 minutes at high speed.
Stir in enough remaining flour to make a soft dough.
Cover.
Let rise in warm place until doubled, about 25 minutes.
Stir down.
Turn into 2 well greased 1-1/2-quart casseroles.
Cover, let rise in warm place until doubled about 40 minutes.
Bake at 375 degrees for 35 minutes or until golden brown.
Remove from casseroles; cool on racks.
Gradually add water to flour-yeast mixture.
Beat with electric mixer at medium speed 2 minutes.
Add eggs and 1/2 cup of flour; beat 2 minutes at high speed.
Stir in enough remaining flour to make a soft dough.
Cover.
Let rise in warm place until doubled, about 25 minutes.
Stir down.
Turn into 2 well greased 1-1/2-quart casseroles.
Cover, let rise in warm place until doubled about 40 minutes.
Bake at 375 degrees for 35 minutes or until golden brown.
Remove from casseroles; cool on racks.
Chef
