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Rich Egg Bread Recipe

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This recipe for Rich Egg Bread, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irene Braddock
Added: Sunday, August 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1-1/2 c. lukewarm milk (scalded then cooled)
1/4 c. sugar
1 T. salt
3 eggs
1/4 c. shortening, margarine or butter, softened
7 to 7-1/2 c. Gold Medal all-purpose flour

Directions:
Directions:
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, salt, eggs, shortening and 3-1/2 c. of 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 min. 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, 9x5x3 or 8-1/2x4-1/2x2-1/2 in. Punch down dough; divide into halves. Roll each into rectangles, 18x9 in. Roll up, beginning at 9 in. 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 425 degrees. Bake until loaves sound hollow when tapped, 25 to 30 min.

Personal Notes:
Personal Notes:
If using self-rising flour, omit salt. Unbleached flour can be used in this recipe.

 

 

 

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