Rich egg batter bread

36 servings

Ingredients

Quantity Ingredient
6½ cup Unbleached All Purpose Flour ; Sifted
2 tablespoons Sugar
2 teaspoons Salt
2 packs Active Dry Yeast
2 tablespoons Soft Butter Or Regular Margarine
2 cups Very Warm Water (120-130 Degrees F.)
3 larges Eggs

Directions

Mix 1½ cups of the flour, the sugar, salt and undissloved yeast together in a large mixing bowl, blending well. Add the butter, then gradually add the water to the flour yeast mixture. Beat with an electric mixer, set on medium speed, for 2 minutes. Add the eggs and ½ cup of the flour, then beat 2 minutes on high speed. Stir in enough of the remaining flour to make a soft dough. cover and let rise in a warm place until doubled, about 35 minutes. Stir down and turn into 2 well greased 1 ½ quart casseroles. Cover and let rise, in a warm place, until doubled, about 40 minutes. Bake in a preheated 375 degree F oven for 35 minutes or until golden brown. Remove from the casseroles and let cool on wire racks.

Makes 2 Loaves

From Farm Journal's Complete Home Baking Book by Elise W Manning Copyright 1979

Submitted By RICH HARPER On 06-20-95

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