Wednesday, March 17, 2010

Egg Bread

My friend H made this last week for a lunch get together. It was VERY good. So, I asked her how easy it was to which she responded "very". So, here it goes.

4.75 to 5.25 cups all purpose flour
1 package active dry yeast
1 1/3 c milk
3 Tbls. sugar
3 Tbls. butter
1/2 tsp. salt
2 eggs

1) In large bowl, add 2 c flour and yeast packet; set aside. In saucepan, heat and stir milk, sugar, butter, and salt until warm and butter almost melts. Add milk mixture to flour mixture along with the eggs. Beat with an electric mixer on low for 30 seconds. Beat on high speed for 3 minutes. With wooden spoon, stir in as much of the remaining flour as you can.

2) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. Shape into a ball and place in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place till double in size (about 1 hour).

3) Punch dough down. Turn dough onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes while lightly greasing two 8 X 4 X 2 inch loaf pans.

4) Shape each portion of dough into a loaf. Place in prepared pans. Cover and let rise in a warm place till nearly double. (about 30 minutes)

5) Bake in a 375 oven for 25 to 30 minutes or till bread sounds hollow when tapped. Remove bread from pans and cool on wire racks.

(Note: for planning purposes, this takes a total of about 2 1/2 hours start to finish)

No comments:

Post a Comment