MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rich Egg Bread
 Categories: Breads, Desserts
      Yield: 2 loaves
 
      2 pk Active dry yeast
    1/2 c  Warm water (105ø-115øF)
  1 1/2 c  Milk, lukewarm
           -(scalded then cooled)
    1/4 c  Sugar
      1 tb Salt
      3    Eggs
    1/4 c  Shortening, softened
  7 1/2 c  All-purpose flour
 
  Dissolve yeast in warm water in a large bowl.  Stir in milk, sugar,
  salt, eggs, shortening and 3 1/2 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 1/2 hours.
  
  Grease 2 loaf pans, 9x593 inches.  Punch dough down; divide into
  halves. Roll each into rectangle 18x9 inches.  Roll up, beginning at
  9-inch 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.
 
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