Looking for a special treat for your holiday breakfasts? This egg bread is sure to delight.
4 3/4 all-purpose flour
1 package active dry yeast
1 1/3 cups milk
3 tablespoons sugar
3 tablespoons margarine or butter
1/2 teaspoon salt
Combine 2 cups of flour with yeast.
Put margarine or butter in a saucepan with milk, sugar and salt. Heat until margarine almost melts.
Add the ingredients from the saucepan to the flour mixture, along with the eggs.
Beat together on low speed for 30 seconds, then beat on high for 3 minutes. (Scrape bowl continuously.)
Use a spoon to stir in as much additional flour as possible up to an extra 1/2 cup.
Place dough on lightly floured surface. Knead 6-8 minutes, kneading in any remaining flour until dough becomes elastic.
Shape into ball and place in a greased bowl, turning to grease entire surface. Cover the bowl and let sit in a warm place for about an hour until dough has risen to double its original size.
Punch dough down.
Place again onto floured surface. Divide dough in half. Cover and let sit for 10 minutes.
Place the dough into two greased loaf pans (8x4x2). Cover and let rise for 30 minutes. Dough should once again double from its original size.
Bake at 375° for 25-30 minutes or until inside is cooked through. It may be necessary to loosely cover each pan the last 15 minutes of baking to prevent too much browning.
Remove from pans to cool. Makes 32 servings.