This is from the Better Homes & Gardens New Cookbook.


Egg Bread

4¾-5¼ cups all purpose flour
1 package active dry yeast
1 1/3 cups milk
3 Tbsp sugar
3 Tbsp margarine or butter
½ tsp salt
2 eggs

  1. Combine 2 cups of flour and the yeast.
  2. In a saucepan, heat the milk, sugar, margarine, and salt until warm.
  3. Add to the flour mixture along with the eggs.
  4. Beat on low for 30 seconds, then on high for 3 minutes.
  5. Stir in as much remaining flour as possible.
  6. Kneed for 6-8 minutes.
  7. Shape into a ball and place in a lightly greased bowl, turning once to grease all sides.
  8. Cover and let rise in a warm place until double (about 60 minutes).
  9. Punch down and turn onto a lightly floured surface.
  10. Divide into six pieces.  Cover and let rest 10 minutes.
  11. Lightly grease two 8x4x2 loaf pans.
  12. Roll all six pieces into long snakes.  In two groups of three braid the loaves.  Turn the ends under and place in the loaf pans.
  13. Cover and let rise until almost double (about 30 minutes).
  14. Preheat the oven to 375° so it is ready when the rise is done.  Bake for 25-30 minutes.  Remove from pans; cool.