Bread and Muffins · Page 37
Egg Bread (author's favorite)
Yield: 2 loaves
Ingredients
- 1/4 cup butter or margarine
- 2 pkgs active dry yeast
- 2 cups milk
- 1/4 cup sugar
- 6 3/4 to 7 1/4 cups all-purpose flour
- 2 tsp salt
- 3 eggs
Instructions
In large mixer bowl combine 3 cups flour and the yeast. In sauce pan heat milk, butter and salt just until warm (115 to 120 degrees) and butter is almost melted; stir constantly. Add to flour mixture, then add eggs. Beat at low speed of electric mixer 1/2 minute scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover and let rise in warm place until double (about 1 1/4 hours). Punch down and divide dough in half. Cover and let rest 10 minutes. Shape into two loaves. Place in two greased 9 X 5 X 3 loaf pans. Cover and let rise until nearly doubled (35 to 45 minutes). Bake in 375 degree oven for 35 to 45 minutes or until done. Cover with foil for the last 15 minutes to prevent over browning. Remove from pans and cool on wire rack. Yield: 2 loaves.
© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 37.