Dawn NoltAuthorDawn NoltCategoryDifficultyIntermediateRating

Don't you love fresh, homemade bread? Try this Egg Bread recipe and fall in love with fresh bread all over again.

Yields80 Servings
Cook Time30 mins

 ½ cup lukewarm water
 2 tbsp yeast
 1 ½ cups lukewarm milk
 ¼ cup sugar
 1 tbsp salt
 4 Nature's Yoke eggs, beaten
 ¼ cup butter or margarine, softened
 8 cups all-purpose flour

1

Dissolve the yeast in the lukewarm water. Stir in milk, sugar, and salt. Add eggs, butter and half of the flour and mix well.

2

Add the remaining flour as needed and knead until smooth. Place in a greased bowl and let rise until double in size. Punch down and let rise again to double.

3

Punch dough down and divide into four portions. Shape loaves and place in greased bread pans. Let rise again until double in size.

4

Bake at 350 degrees F. for 25-30 minutes or until golden brown.

Ingredients

 ½ cup lukewarm water
 2 tbsp yeast
 1 ½ cups lukewarm milk
 ¼ cup sugar
 1 tbsp salt
 4 Nature's Yoke eggs, beaten
 ¼ cup butter or margarine, softened
 8 cups all-purpose flour

Directions

1

Dissolve the yeast in the lukewarm water. Stir in milk, sugar, and salt. Add eggs, butter and half of the flour and mix well.

2

Add the remaining flour as needed and knead until smooth. Place in a greased bowl and let rise until double in size. Punch down and let rise again to double.

3

Punch dough down and divide into four portions. Shape loaves and place in greased bread pans. Let rise again until double in size.

4

Bake at 350 degrees F. for 25-30 minutes or until golden brown.

Egg Bread