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Mom's Rich Egg Bread

As you can tell from the name, I got this recipe from my mom. It makes 2 loaves.





List of Ingredients



• 1 1/2 c milk
  
• 1/4 c Crisco
  
• 1/2 c warm water
  
• pinch of sugar
  
• 2 pkg yeast
  
• 1/4 c sugar
  
• 1 T salt
  
• 3 eggs
  
• 5-7 c flour
  






Instructions



1. Scald milk. Remove from heat and add Crisco. Cool to luke warm (make sure the Crisco is melted).
   
2. Mix pinch of sugar with warm water. Pour yeast on top. Let sit.
   
3. In large bowl combine 1/4 c sugar, salt, and eggs. Add milk mix.
   
4. Add 2 c flour to mixture. Whisk until smooth.
   
5. Add yeast mix. Whisk until smooth.
   
6. Add flour 1 c at a time. Whisk until absorbed.
   
7. When too thick to stir, dump onto floured surface.
   
8. Add flour 1/2 c at a time. Knead into dough. (Keep the surface well floured).
   
9. When dough feels like a "babies bottom" stop adding flour. (This includes the floured counter). Knead for 5 minutes--VERY IMPORTANT!!
   
10. Place dough into a greased bowl. Grease the top of the dough.
    
11. Cover with clean, dry towel. Set in a warm, draft-free place.* Let dough double in size.
    
12. When dough has risen fully punch it down and divide it in half. Knead an additional 3-5 minutes.
    
13. Make into loaves an place in greased loaf pans. Grease top of dough.
    
14. Cover with towel and set in warm place again. Let them double in size again.
    
15. When fully risen, bake at 425 for 25-30 minutes.
    






Final Comments


* Heat oven to lowest temperature. Turn oven off and place bread inside. Make sure there is enough head room for dough to rise completely.

To test for done: Remove one loaf from pan and tap bottom. It should sound hollow and bounce back when squeezed slightly.