Rich Egg Bread
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (105 To 115°)|
|Lukewarm milk||1 1⁄2 Cup (24 tbs), scalded then cooled|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening/Butter / margarine||1⁄4 Cup (4 tbs), softened|
|All purpose flour||7 1⁄2 Cup (120 tbs)|
Dissolve yeast in warm water.
Stir in milk, sugar, salt, eggs, shortening and 4 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1 1/2 to 2 hours.
Punch down dough; divide in half.
Roll each half into rectangle, 18x9 inches.
Roll up, beginning at short side.
With side of hand, press each end to seal.
Fold ends under loaf.
Place seam side down in greased loaf-pan, 9x5x3 or 8 1/2 x 4 1/2 x 2 1/2 inches.
Cover; let rise until double, about 1 hour.
Heat oven to 425°.
Bake 25 to 30 minutes.