Saturday, September 12, 2015

Egg Bread for French Toast

I found this recipe on the Internet and made it so that I could make Cherry Stuffed French Toast.  It is wonderful for French Toast but it's also really good just to eat as bread or for sandwiches.   It makes wonderful garlic bread as well.  The original instructions were to make it by hand, but I altered it to make in my Bosch mixer.

Egg Bread
5-7 cups bread flour
2 pkg. active dry yeast
2 cups whole milk (use whole if you have it.  It really makes a difference)
1/4 cup sugar
1/4 cup butter
2 tsp. salt
3 large eggs

In the mixer with the dough hook, mix together about 3 cups of the flour and the yeast.  In a saucepan on the stove, stirring constantly,  heat the milk, sugar, butter and salt until butter is almost melted and it's baby bottle temperature.  Add the milk mixutre to the flour mixture and turn on the mixer.  Mix for a minute, then add one egg.  Mix for awhile and add another.  Mix for awhile and add the last.  Beat on high speed for about three minutes after the eggs are added.  Then add another cup of flour and beat.  Add just enough more flour to make a nice, elastic dough that clings together.  Knead for about 6 minutes.  Turn off the machine and put the lid on (if available.  If not, cover with a cloth)  Let rise until double.  Turn the machine on to punch down.  Take dough out of the machine and divide into two equal portions.  Shape into 2 loaves.  Place in two well-sprayed loaf pans.  Cover and let rise until almost double.  It will take about 30-40 minutes depending on the warmth of your kitchen.  Bake at 375 for 35-40 minutes until golden.  Cool on a wire rack.  Slice in desired thickness.

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