Rich Egg Bread Recipe
This Rich Egg Bread recipe tastes soo superb that I have been trying to find where exactly the secret lies. No other ingredient will make Rich Egg Bread taste so awesome than egg. This Rich Egg Bread when served as a Breakfast will bring happiness in your dining room. You will make the right decision of preparing this Rich Egg Bread.
Ingredients
2 packages active dry yeast
1/2 cup warm water (105 to 115°)
1 1/2 cups lukewarm milk (scalded then cooled)
1/4 cup sugar
1 tablespoon salt
3 eggs
1/4 cup shortening or butter or margarine, softened
7 1/4 to 7 1/2 cups all-purpose flour
Directions
Dissolve yeast in warm water.
Stir in milk, sugar, salt, eggs, shortening and 4 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1 1/2 to 2 hours.
Punch down dough; divide in half.
Roll each half into rectangle, 18x9 inches.
Roll up, beginning at short side.
With side of hand, press each end to seal.
Fold ends under loaf.
Place seam side down in greased loaf-pan, 9x5x3 or 8 1/2 x 4 1/2 x 2 1/2 inches.
Cover; let rise until double, about 1 hour.
Heat oven to 425°.
Bake 25 to 30 minutes.
Stir in milk, sugar, salt, eggs, shortening and 4 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1 1/2 to 2 hours.
Punch down dough; divide in half.
Roll each half into rectangle, 18x9 inches.
Roll up, beginning at short side.
With side of hand, press each end to seal.
Fold ends under loaf.
Place seam side down in greased loaf-pan, 9x5x3 or 8 1/2 x 4 1/2 x 2 1/2 inches.
Cover; let rise until double, about 1 hour.
Heat oven to 425°.
Bake 25 to 30 minutes.
