HONEY AND EGG BREAD
Patricia D Page
Another way of using this recipe is mixing flours with the white bread flour by adding wheat or rye.
years went by due to strokes suffered that I no longer baked. Recently in this year I've begun to bake this bread once more. I thought I had lost this skill. You can't stop a lady who just won't give up! TRIED & TESTED
2 Tbspactive dry yeast
1/2 cwater, warm
1 3/4 cmilk, warm
7 cbread flour
1 Tbspsalt (or less as preferred)
2 Tbspliquid shortening
HONEY AND EGG BREAD 2 LOAVES
How to Make HONEY AND EGG BREAD
- Grease your bread pans while waiting. When 10 minutes are up you're ready to divide your dough into two and shape into loaves. Place dough into bread pans grease top of dough and cover. Let rise until well rounded. ( Do not let them rise longer ) Bake in a preheated oven at 350-375 degrees. 20-35 minutes. My advice always check the bread at 20 minutes depending on your oven it man take just 20.
- When your loaves are done they will sound hollow when you give them a couple of thumps to the top. Pull them out when baked, butter or oil tops. If you want them to shine, fix a small mix of egg yokes (1 yoke) with a tsp of water. Coat the tops lightly with the mixture and pop them back in the oven for 3-4 minutes Take your loaves out, let cool on a rack just a few minutes, thump the bottom of your tins with the palm of your hand and pop them out to finish cooling.