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Egg Bread Recipe


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     Egg Bread

Category   Desserts - Breads
Sub Category   None
Servings   Yields 2 loaves

4 2/4 - 5 1/4 cups all purpose flour
1 pkg active dry yeast
1 1/3 cups milk
3 tbsp sugar
3 tbsp margarine or butter
1/2 tsp salt
2 eggs

Combine 2 cups of the flour and the yeast. In a saucepan heat and stir milk, sugar, margarine or butter, and salt till warm (120-130 degrees) and margarine melts. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much remaining flour as you can.
Turn out onto a lighly floured surface. Knead in enough of the remaining flour to make a moderately stiff dou that is smooth and elastic (6-8 min). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (about 60 minutes.
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest 10 min. Lightly grease two 8 X 4 X 2 inch loaf pans. Shape each half of dough into a loaf. Place in pans. Cover and let rise till almost double (about 30 min). Bake in a 375 degree oven for 25 -30 min or till done. Cover loosely the last 10-15 min of baking, if necessary. remove from pans; cool.

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