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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Rich Egg Bread Recipe

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This recipe for Rich Egg Bread is from Farm Kitchen - The Cornucopia, 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 c warm water (105-115 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
7-7 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 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. Punch down dough; divide into halves. Roll each into rectangle, 18 x 9 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 over to 425 degrees. Bake until loaves sound hollow when tapped, 25 - 30 minutes.
Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
Considerable
Personal Notes:
Personal Notes:
This well used recipe was cut from a Gold Medal flour sack so credit goes to General Mills for the recipe; but, credit goes to Mom, an experienced bread maker, for providing us with homemade bread. I can still see the dough rising above the rim of the large yellow crock signifying success would soon bring bread to the table.

 

 

 

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