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White bread with egg Recipe

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This recipe for White bread with egg, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Sunday, August 23, 2009


1 cup milk
2 Tbsp sugar
2 Tsp salt
2 Tbsp shortening
2 pkg yeast
1/2 cup warm water
2 eggs
5 1/2 to 6 cups flour

Scald milk, stir in sugar, salt, and lard. Cool to lukewarm. Sprinkle yeast on warm water and dissolve. Add yeast, eggs and 2 3/4 cup of flour to milk mixture. Beat with spoon until smooth and runny. Add enough flour a little at a time to make a dough that leaves the side of the bowl. Turn on to lightly floured board and cover. Let rest lin warm spot for 10 minutes.

Knead until smooth and elastic 8 to 10 minutes. Round into greased bowl. Let rise until doubled 1 to 1 1/2 hours.

Punch down, cover, and let rise until almost doubled, about 30 minutes.

Shape into 2 loaves and put into 9x5x3 inch loaf pans. Let rise until dough fills pans.

Bake in hot oven, 400 degrees for 30 to 40 minutes until golden brown.
2 Loaves




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