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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

County Fair Egg Bread Recipe

5 stars - based on 4 votes
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This recipe for County Fair Egg Bread is from The Bucholtz Family Cookbook, 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 packages active dry yeast
1/2 cup warm water
1/3 cup sugar
1/2 cup shortening
4 teaspoons salt
2 cups milk, scalded
1/2 cup cold water
4 eggs, beaten
9 to 10 cups all-purpose flour
Directions:
Directions:
1. Soften yeast in warm water. In large (4-quart) mixing bowl, combine sugar, shortening, salt, and milk. Add cold water; cool mixture to lukewarm.

2. Stir in eggs and yeast. Gradually add flour to form a stiff dough. Knead on lightly floured surface until smooth and satiny, 5 to 7 minutes.

3. Place in greased bowl, turning dough to grease all sides. Cover, let rise in warm place until doubled, about 1 1/2 to 2 hours.

4. Punch dough down. Cover; let rise again for 30 minutes.

5. Divide dough into 3 portions. Shape into loaves as directed below and let rise again.

6. Bake in preheated 375º oven for 35 to 40 minutes, until golden brown. While hot, brush with melted butter. Remove from pan; cool on wire rack.

*BRAIDED LOAF: Divide 1 portion of dough into thirds. Shape into strips each 8 inches long. Braid. Tuck ends under. Place in greased 9x5x3-inch pan or on greased cookie sheets. Let rise in warm place until doubled, 1 to 1 1/2 hours.
Number Of Servings:
Number Of Servings:
Makes 3 loaves
Personal Notes:
Personal Notes:
1977.
You can just shape into traditional loaves and bake the same way. This is a good, rich-tasting bread.

 

 

 

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