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RICH EGG BREAD (Grandmother Smart's Recipe) 1/2 c. very warm water (110~ to 115 degrees) 2 pkg. dry yeast 1 1/2 c. lukewarm milk, scalded 1/4 c. sugar 1 Tbsp. salt 3 eggs 1/4 c. shortening or butter 7 1/4 to 7 1/2 c. flour, unsifted In mixing bowl dissolve dry yeast in water. Stir in milk, sugar and salt. Add eggs, shortening and half of flour mix (at spoonfuls) until smooth. Add enough flour to handle easily; mix by hand. Turn out on lightly floured board; knead until smooth and blistered (5 minutes). Round up in greased bowl and bring greased side up. Cover with cloth and let rise in warm place (85 degrees) until double in bulk, 1 1/2 to 2 hours. Punch down, round up and let rise again until almost double in bulk (30 minutes). Divide in 3 parts, round up and shape into loaf pans (greased, 8 1/2 x 4 1/2 x 2 3/4-inches). Cover with cloth and let rise until almost double (50 to 60 minutes). Bake at 425 degrees for 25 to 30 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |