1 1/2 c Scalded milk 4 1/2 ts Dry yeast
1/2 c Butter 1/2 c Lukewarm water
2 ts Salt 2 Eggs, beaten
1/2 c Sugar 9 c Flour, sifted
Pour the scalded milk over the butter, salt and sugar. Cool. Dissolve
the yeast in the luke warm water and let stand util it bubbles, about
5 minutes. Add the yeast and the beaten eggs to the cooled milk,
Gradually add the flour, beating it in thoroughly, Do not add any
more flour than is necessary to make an easily handled dough, as the
bread should be light and tender. Turn out onto floured board and
knead until smooth and elastic. Place in greased bowl, cover, and let
rise until doubled in size, about 1 1/2 hours. Punch down and turn
out onto a lightly floured board. Shape into 3 loaves and place in
greased 8-inch loaf pans. Cover and let rise until dough is just to
the tops of the pans. Bake in a 425 degree oven for 10 minutes, then
lower the heat to 350 and bake 40 minutes longer or until bread is
done.
White Bread Extraordinaire. Reduce sugar in the preceding recipe to
1/4 cup, use water in place of milk, and add 1/3 cup wheat germ.
Cinnamon Rolls Ala Carol. Roll a portion of the dough for County Fair
Egg Bread 1-inch thick. Spread with melted butter and sprinkle
liberally with brown sugar and cinnamon. Chopped nuts or raisins may
also be added. Roll as for jelly roll, cut into 1-inch pieces. In a
13×9-inch pan, put 1/4 cup melted butter, 1/2 cup or more brown sugar
and 3/4 pint heavy whipping cream. Coarsly chopped nuts may also be
added. Place cinnamon rolls on top. Let rise until doubled and bake
as for County Fair Egg Bread.
Yields
3 loaves