6 cup flour, add more to reach right consistency
2 ½ cup sugar
4 eggs, beaten
2 pkg yeast , 105 degrees with 1/2 tsp sugar, dissolved in 1/2 cup warm water
1 pint milk, scalded
2 tsp salt
4 tbsp butter
Put the scalded milk into a warm (so the hot milk won’t break it) large bowl and add the sugar and salt.
Stir until the sugar and salt are well dissolved.
Melt the butter and add it to the mixture.
Beat eggs and add to mixture.
Add the dissolved yeast to the mixture.
Mix in 3 cups of flour.
Add more flour as necessary to reach a dough ball that is springy but not sticky.
Turn dough ball onto a floured board and knead until smooth, satiny, and no longer sticky.
Place the dough ball in a greased bowl.
Turn dough ball so the entire ball in greased.
Cover and let rise until dough ball doubles in size.
Punch down, cover, and let rise a second time.
When dough ball has once again doubled in size, divide in half and knead on lightly floured board.
Put into greased bread pans, cover lightly and allow to rise until double in size.
Be sure to use a light cover for the final rise as the dough will rise above the bread pan rims.
Bake at 350 degrees F for 40 minutes or until done.
One easy way to tell if the bread is done is to remove it from the pan after 40 minutes and tap it with the bottom with your fingertips.
If the loaf sounds like it is hollow it is done. If not, put back into the oven and bake a few minutes more.
Sugar: 44g
:
Calcium: 64mg
Calories: 470kcal
Carbohydrates: 91g
Cholesterol: 59mg
Fat: 7g
Fiber: 2g
Iron: 3mg
Potassium: 139mg
Protein: 10g
Saturated Fat: 2g
Sodium: 404mg
Vitamin A: 319IU
