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Rich Egg Bread Recipe

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This recipe for Rich Egg Bread is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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