Serves: 5
1. Mix 1 1/2 cups of the flour, the sugar, salt and yeast in large bowl. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Add egg beat until smooth. Mix in enough remaining flour to make dough easy to handle.
2. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. (At this point, dough can be refrigerated up to 24 hours.) Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
3. Grease bottom and sides of loaf pan, 9 X 5 X 3 or 8 1/2 X 4 1/2 X 2 1/2 inches. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 18 ¥ 9-inch rectangle. Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Press each end with side of hand to seal fold ends under loaf. (See How to Shape Traditional Yeast Bread Loaves) Place loaf, seam side down, in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 1 hour or until double.
4. Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°. Bake 30 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack. Brush loaf with butter cool.
*If using self-rising flour, omit salt.
NUTRITION FACTS: 1 Slice: Calories 110 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 15mg Sodium 230mg Carbohydrate 21g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 6% DIET EXCHANGES: 1 1/2 Starch
Bread Machine Directions: Use ingredients listed above-except use 3 1/4 cups bread flour and room-temperature water. Measure carefully, placing all ingredients except butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle do not use delay cycle. Remove dough from pan. Continue with step 3 for shaping, rising and baking. Rising time may be shorter because dough will be warm when removed from bread machine.
Challah Braid: Make dough as directed. Lightly grease cookie sheet with shortening. After pushing fist into dough, divide into 3 equal parts. Roll each part into 14-inch rope. Place ropes close together on cookie sheet. Braid ropes gently and loosely do not stretch. Fasten ends tuck ends under braid securely. Brush with vegetable oil. Cover loosely with plastic wrap and let rise in warm place 40 to 50 minutes or until double. Heat oven to 375°. Mix 1 egg yolk and 2 tablespoons water brush over braid. Sprinkle with poppy seed. Bake 25 to 30 minutes or until golden brown.
Cinnamon Swirl Bread: Make dough as directed, except stir in 1/2 cup raisins with the second addition of flour if desired. After rolling dough into rectangle, brush with vegetable oil. Mix 1/4 cup sugar and 1 1/2 teaspoons ground cinnamon. Sprinkle evenly over dough. Roll up, let rise and bake as directed.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rich Egg Bread recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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