Recipe

Egg Bread Recipe

Print Recipe

Ingredients

Directions

Step #1 Dissolve dry milk in hot water, add butter, honey, salt & eggs.
Step #2 Mix well & determine temperature of mixture.
Step #3 Add warmer or cooler water (1/2 c) to bring temperature to lukewarm.
Step #4 Add yeast & stir well.
Step #5 Mix in about 5 c of the flour; beat well until mixture falls in sheets from spoon.
Step #6 Then add 2 1/2 - 3 c more flour or until just stiff enough to knead.
Step #7 Turn out on floured board & knead until smooth & elastic.
Step #8 This will take 8-10 mins.
Step #9 Use as little flour as possible without letting stickiness overcome you.
Step #10 Place in greased, covered plastic bin or large bowl in warm place.
Step #11 Let rise until double in bulk.
Step #12 Punch down & let rise again until almost double.
Step #13 Turn out on lightly floured board & divide into three parts.
Step #14 Round each part into a smooth ball.
Step #15 Let rest, covered for a few mins then form into loaves.
Step #16 Meridees divides each ball into three parts, rolls into ropes & braids together pinching ends securely.
Step #17 They then place this into greased loaf pans, let rise until double & bake this at 325F degrees until nicely browned, about 25 mins.
Step #18 I make dinner crescents by rolling dough into a 12 inch circle & using a pizza cutter cut 12-16 pieces.
Step #19 Starting at wide end, roll up each piece & place on greased cookie sheet.
Step #20 Let rise until double & bake this at 400F degrees for 8-10 mins.
Enjoy the Egg Bread recipe

Viewing Egg Bread Receipe