Lena’s Not so Secret Egg Bread Recipe

 

6 3/4 to 7 1/4 cups all-purpose flour

2 packages active dry yeast

2 cups of milk

1/4 cup sugar

1/4 cup butter or margarine

2 tsp. salt

3 eggs

 

In a large mixer bowl combine the three cups of the flour and the yeast.  In a saucepan heat milk, sugar, butter, and salt just until warm (115 degrees to 120 degrees) and butter is almost melted; stir constantly.  Add to flour mixture; add eggs.  Beat at low speed of electric mixer 1/2 minute, scraping bowl.  Beat three minutes at high speed.  Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface.  Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).  Shape into a ball.  Place a lightly greased bowl; turn once to grease surface.  Cover; let rise in a warm place till double (about 1 1/4 hours).

 

Punch down; divide dough in half.  Cover; let rise 10 minutes.  Shape into two loaves.  Place in two greased 9 by 5 by 3-inch loaf pans.  Cover; let rise till nearly doubled (35 to 45 minutes).  Bake in a 375-degree oven 35 to 40 minutes or until done, covering with foil for the last 15 minutes to prevent overbrowning.  Remove from pans, and cool on a wire rack.  Makes two loaves.

 

This is also the same recipe that can make Raisin Bread.  Prepare dough as above except stir in two cups plumped raisins when stirring in the flour with a spoon. To make Plumped Raisins: Two cups raisins, cover raisins in a saucepan with water.  Bring to boiling.  Remove from heat and let stand 5 minutes; drained. 

 

Drizzle warm loaf with powdered sugar icing.  Alternatively, in microwave-safe bowl place the two cups of raisins and enough water to cover.  Microwave approximately two minutes.  Let stand 5 minutes.  Proceed as usual.

 

Actually, any dried fruit may be substituted for the raisins.  Reconstitute them in the microwave if desired.  If not, dust them with flour and make sure they are cut into bite-size pieces.  In this manner, any seasonally appropriate fruit or nuts can be used to create Sabbat Bread.  Food coloring used in the icing can also help with a visual reminder of the season, such as red is appropriate for September 21st.  My only caution is that some people are allergic to certain food colorings. Check with your guests beforehand for food allergies.