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Rich Egg Bread Recipe
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (105 To 115°)|
|Lukewarm milk||1 1⁄2 Cup (24 tbs), scalded then cooled|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening/Butter / margarine||1⁄4 Cup (4 tbs), softened|
|All purpose flour||7 1⁄2 Cup (120 tbs)|
Serving size: Complete recipe
Calories 4519 Calories from Fat 769
% Daily Value*
Total Fat 87 g133.8%
Saturated Fat 25.3 g126.6%
Trans Fat 6.7 g
Cholesterol 668.3 mg
Sodium 6193.2 mg258.1%
Total Carbohydrates 790 g263.3%
Dietary Fiber 28.3 g113.2%
Sugars 71.5 g
Protein 132 g264.1%
Vitamin A 21.5% Vitamin C 0.07%
Calcium 62% Iron 271.1%
*Based on a 2000 Calorie diet
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.