Rich Egg Bread
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Recipe: #27612
August 18, 2017
Categories: Breads, Dairy, Budget-Friendly, Cooking For A Crowd, Brunch, Fall/Autumn, Winter, Oven Bake, Vegetarian, Make it from scratch, Yeast Bread, Flour, Kosher Dairy more
"Makes 2 loaves"
Ingredients
Nutritional
- Serving Size: 1 (846 g)
- Calories 2196.4
- Total Fat - 42.4 g
- Saturated Fat - 21.6 g
- Cholesterol - 394.5 mg
- Sodium - 4025.7 mg
- Total Carbohydrate - 381.4 g
- Dietary Fiber - 12.3 g
- Sugars - 36 g
- Protein - 63.7 g
- Calcium - 338.2 mg
- Iron - 6.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.7 mg
Step 1
In a large bowl, dissolve yeast in water
Step 2
Add milk, sugar, salt, eggs, butter and 4 cups flour, mix well
Step 3
Add enough remaining flour to make dough easy to handle
Step 4
Turn dough out onto a lightly floured, cloth covered surface and knead until smooth and elastic.
Step 5
Place dough in an oiled bowl, turning dough to coat in oil.
Step 6
Let rise, covered with a damp cloth, until doubled. approximately 1 1/2 to 2 hours
Step 7
Punch down dough and divide in half.
Step 8
Roll each half of the dough into a rectangle, 18 x 19 inches.
Step 9
Starting at the short end, roll the dough up into a log and pressing down on the ends to seal them, Fold ends under loaf and place roll of dough in bread pan, seam side down.
Step 10
Let dough rise until double.
Step 11
Heat oven to 425 F.
Step 12
Bake 25 to 30 min
Tips & Variations
No special items needed.
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