Rich Egg Batter Bread
|Flour||6 1⁄2 Cup (104 tbs), sifted|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Soft butter/Margarine||2 Tablespoon|
|Warm water||2 Cup (32 tbs)|
In large bowl, mix together 1-1/2 cups of flour, sugar, salt and undissolved yeast; add butter.
Gradually add water to flour-yeast mixture.
Beat with electric mixer at medium speed 2 minutes.
Add eggs and 1/2 cup of flour; beat 2 minutes at high speed.
Stir in enough remaining flour to make a soft dough.
Let rise in warm place until doubled, about 25 minutes.
Turn into 2 well greased 1-1/2-quart casseroles.
Cover, let rise in warm place until doubled about 40 minutes.
Bake at 375 degrees for 35 minutes or until golden brown.
Remove from casseroles; cool on racks.