Recipe - Rich Egg Bread

2 pack Active dry yeast
One half cup Warm water (105ø115øF)
1 One half cup Milk, lukewarm
(scalded then cooled)
One fourth cup Sugar
1 tablespoon Salt
3 Eggs
One fourth cup Shortening, softened
7 One half cup Allpurpose flour

Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, salt,
eggs, shortening and 3 One half cups of the flour. Beat until smooth. Mix in
enough remaining flour to make dough easy to handle. Turn onto lightly
floured surface; knead until smooth and elastic, about 10 minutes. Place in
greased bowl; turn greased side up. Cover; let rise in warm place until
double, 1 to 1 One half hours.

Grease 2 loaf pans, 9x593 inches. Punch dough down; divide into halves.
Roll each into rectangle 18x9 inches. Roll up, beginning at 9inch side;
press ends to seal. Fold ends under. Place seam side down in pan. Cover;
let rise until double, 1 hour. Place oven rack in lowest position.
Heat oven to 425øF. Bake until loaves sound hollow when tapped, 25 to 30
minutes.

Recipe from Gold Medal package. One of the best I have ever used. And if I
am mad at somebody, it helps relieve frustions which a bread machine would
not.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini