Rich Egg Bread is a bread recipe that uses eggs as the primary leavening agent. This results in a bread that is richer and more flavorful than breads made with other leavening agents.
SCALD MILK THEN COOL TO LUKE WARM.
USE 7 TO 7 1/2 CUPS OF FLOUR, DEPENDING UPON THE WEATHER.
DISSOLVE YEAST IN WARM WATER, IN A LARGE BOWL THAT HAS BEEN WARMED.
STIRIN MILK, SUGAR, SALT, EGGS, SHORTENING AND 3 1/2 CUPS OF FLOUR.
BEAT UNTILSMOOTH.
MIX IN ENOUGH FLOUR TO MAKE DOUGH EASY TO HANDLE.
TURN ONTOLIGHTLY FLOURED SURFACE AND KNEAD UNTIL SMOOTH AND ELASTIC, ABOUT TENMINUTES.
PLACE IN GREASED BOWL AND TURN TO COAT DOUGH ALL AROUND.
COVERAND LET RISE FOR 1 TO 1 1/2 HOUR OR UNTIL DOUBLED IN SIZE.
GREASE TWO LOAFPANS.
PUNCH DOWN THE DOUGH AND DIVIDE IN HALF.
ROLL EACH INTO 9 X 18RECTANGLE.
ROLL UP, BEGINNING WITH THE 9 SIDE.
PRESS ENDS TO SEAL.
FOLDENDS UNDER.
PLACE SEAM SIDE DOWN INTO LOAF PANS.
COVER AND LET RISE UNTILALMOST DOUBLED IN SIZE.
PLACE OVEN RACK IN THE LOWEST POSTION IN THE OVEN.
HEAT OVEN TO 4250 F.
BAKE UNTIL LOAVES SOUND HOLLOW WHEN TAPPED, ABOUT 25TO 30 MINUTES.
Ingredients
Directions
SCALD MILK THEN COOL TO LUKE WARM.
USE 7 TO 7 1/2 CUPS OF FLOUR, DEPENDING UPON THE WEATHER.
DISSOLVE YEAST IN WARM WATER, IN A LARGE BOWL THAT HAS BEEN WARMED.
STIRIN MILK, SUGAR, SALT, EGGS, SHORTENING AND 3 1/2 CUPS OF FLOUR.
BEAT UNTILSMOOTH.
MIX IN ENOUGH FLOUR TO MAKE DOUGH EASY TO HANDLE.
TURN ONTOLIGHTLY FLOURED SURFACE AND KNEAD UNTIL SMOOTH AND ELASTIC, ABOUT TENMINUTES.
PLACE IN GREASED BOWL AND TURN TO COAT DOUGH ALL AROUND.
COVERAND LET RISE FOR 1 TO 1 1/2 HOUR OR UNTIL DOUBLED IN SIZE.
GREASE TWO LOAFPANS.
PUNCH DOWN THE DOUGH AND DIVIDE IN HALF.
ROLL EACH INTO 9 X 18RECTANGLE.
ROLL UP, BEGINNING WITH THE 9 SIDE.
PRESS ENDS TO SEAL.
FOLDENDS UNDER.
PLACE SEAM SIDE DOWN INTO LOAF PANS.
COVER AND LET RISE UNTILALMOST DOUBLED IN SIZE.
PLACE OVEN RACK IN THE LOWEST POSTION IN THE OVEN.
HEAT OVEN TO 4250 F.
BAKE UNTIL LOAVES SOUND HOLLOW WHEN TAPPED, ABOUT 25TO 30 MINUTES.
