6 1/2 c Unbleached All Purpose Flour
-; Sifted
2 tb Sugar
2 ts Salt
2 pk Active Dry Yeast
2 tb Soft Butter Or Regular
-Margarine
2 c Very Warm Water (120-130
-Degrees F.)
3 lg Eggs
Mix 1 1/2 cups of the flour, the sugar, salt and undissloved yeast
together in a large mixing bowl, blending well. Add the butter, then
gradually add the water to the flour yeast mixture. Beat with an
electric mixer, set on medium speed, for 2 minutes. Add the eggs and
1/2 cup of the flour, then beat 2 minutes on high speed. Stir in
enough of the remaining flour to make a soft dough. cover and let
rise in a warm place until doubled, about 35 minutes. Stir down and
turn into 2 well greased 1 1/2 quart casseroles. Cover and let rise,
in a warm place, until doubled, about 40 minutes. Bake in a preheated
375 degree F oven for 35 minutes or until golden brown. Remove from
the casseroles and let cool on wire racks.
Makes 2 Loaves
From Farm Journal’s Complete Home Baking Book by Elise W Manning
Yields
36 servings
