Egg Bread

4 3/4 to 5 1/4 cups all-purpose flour

1 package active dry yeast (about 2 1/4 tsps.)

1 1/3 cups milk

3 tbsps. sugar

3 tbsps. unsalted butter

1/2 tsp. salt

2 eggs

Stir together 2 cups of the flour and the yeast.

Heat and stir the milk, sugar, butter, and salt in a saucepan just until warm. Add to flour mixture. Add in the eggs. Beat with an electric mixer on low to medium speed for about 30 seconds. Scrape the sides of the bowl constantly. Beat on high speed for about 3 minutes more.

Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead until smooth and elastic. Shape into a ball and place in a lightly greased bowl, making sure that the whole surface of the dough is greased. Cover and let rise in a warm place for about 1 hour or until double in size.

Punch dough down. Turn out onto a lightly floured surface. Divide the dough in half. Cover and let rest for 10  minutes.

Lightly grease two 8 1/2 x 4 1/2 inch loaf pans.

Gently pat the doughs to form them into loaves. Place in prepared pans. Cover and let rise for another 20 to 30 minutes or until nearly double in size.

Meanwhile, preheat oven to 375 degrees F.

Bake the loaves for 25 to 30 minutes.

Remove from pans and cool on wire racks.

by Sulit.com.ph (MissPersephone)