Egg Bread

Description

This egg bread recipe comes from merridee's cookbook. Merridee's is a family owned bakery and restaurant in the town of franklin, tn. They sell homemade breads, rolls, pies and sandwiches.

Ingredients

• Dry Milk
• Hot Water
• Butter
• Honey
• Salt
• Eggs
• Water
• Yeast
• Bread Flour

Instructions

1. Dissolve dry milk in hot water, add butter, honey, salt and eggs
2. Mix well and determine temperature of mixture
3. Add warmer or cooler water to bring temperature to lukewarm
4. Add yeast and stir well
5. Mix in about 5 cups of the flour
6. Beat well until mixture falls in sheets from spoon
7. Then add 2 1 / 2 – 3 cups more flour or until just stiff enough to knead
8. Turn out on floured board and knead until smooth and elastic
9. This will take 8-10 minutes
10. Use as little flour as possible without letting stickiness overcome you
11. Place in greased, covered plastic bin or large bowl in warm place
12. Let rise until double in bulk
13. Punch down and let rise again until almost double
14. Turn out on lightly floured board and divide into three parts
15. Round each part into a smooth ball
16. Let rest, covered for a few minutes then form into loaves
17. Meridees divides each ball into three parts, rolls into ropes and braids together pinching ends securely
18. They then place into greased loaf pans, let rise until double and bake at 325 degrees until nicely browned, about 25 minutes
19. I make dinner crescents by rolling dough into a 12 inch circle and using a pizza cutter cut 12-16 pieces
20. Starting at wide end, roll up each piece and place on greased cookie sheet
21. Let rise until double and bake at 400 degrees for 8-10 minutes