County Fair Egg Bread
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs), scalded|
|Milk||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs) (Lukewarm)|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|All purpose flour||9 Cup (144 tbs), sifted|
|All purpose flour||9 Cup (144 tbs)|
1)In a mixing bowl, add butter, salt and sugar and add hot milk.
2)Let it cool completely.
3)Dissolve yeast in lukewarm water and mix it with milk mixture.
4)Add eggs and beat.
5)Then, add 3 cups flour and beat until smooth like sponge.
6)Add enough flour to make soft and easily handled dough.
7)On a floured surface, knead until smooth and elastic.
8)Take a greased bowl and put the dough. Cover it.
9)Let rise for 1 hour and 30 minutes or until doubled in bulk.
10)Punch it down and s into 3 loaves.
11)Take greased 8-inch loaf pans and put the loaves.
12)Let rise until doubled in bulk again.
13)Bake at 425 degrees for 10 minutes.
14)Then, decrease temperature to 350 degrees and bake for 40 minutes.
15)Serve the county fair egg bread with butter or jam.