MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Rich Egg Bread
Categories: Breads, Desserts
Yield: 2 loaves
2 pk Active dry yeast
1/2 c Warm water (105ø-115øF)
1 1/2 c Milk, lukewarm
-(scalded then cooled)
1/4 c Sugar
1 tb Salt
3 Eggs
1/4 c Shortening, softened
7 1/2 c All-purpose flour
Dissolve yeast in warm water in a large bowl. Stir in milk, sugar,
salt, eggs, shortening and 3 1/2 cups of the flour. Beat until
smooth. Mix in enough remaining flour to make dough easy to handle.
Turn onto lightly floured surface; knead until smooth and elastic,
about 10 minutes. Place in greased bowl; turn greased side up. Cover;
let rise in warm place until double, 1 to 1 1/2 hours.
Grease 2 loaf pans, 9x593 inches. Punch dough down; divide into
halves. Roll each into rectangle 18x9 inches. Roll up, beginning at
9-inch side; press ends to seal. Fold ends under. Place seam side
down in pan. Cover; let rise until double, 1 hour. Place oven rack
in lowest position. Heat oven to 425øF. Bake until loaves sound
hollow when tapped, 25 to 30 minutes.
Recipe from Gold Medal package. One of the best I have ever used.
And if I am mad at somebody, it helps relieve frustions which a bread
machine would not.
MMMMM
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