Honey Egg Bread

submitted by Susan Williams |

Ingredients:

• 6 to 7 cups flour
• 2 packages (1/4 oz.) active dry yeast
• 1 tablespoon salt
• 3 tablespoons butter
• or margarine, melted
• 2 tablespoons honey
• 2 cups warm water
• (105-115 degrees)
• 3 eggs

Directions:

1. In large bowl of mixer, combine 1 1/2 cups flour, yeast, and salt.
2. Mix thoroughly by hand.
3. Add butter and honey Gradually add warm water.
4. Beat 2 minutes on medium speed, scraping bottom and sides of bowl several times.
5. Add eggs and ½ cup flour.
6. Beat 2 minutes on high speed, scraping bowl occasionally. Stir in additional flour to make a soft dough.
7. Cover. Let rise in warm, draft-free place until double in size (about 45 minutes). Stir down dough.
8. Turn out onto lightly floured board.
9. Divide into 2 to 3 balls. Shape each ball into a loaf.
10. Place in greased 9x5x3 loaf pans. Cover. Let rise in warm, draft-free place until double in size.
11. Bake at 375 degrees for 35 to 40 minutes or until bread sounds hollow when tapped. Immediately remove loaves from pans. Cool on wire racks.

Makes 3 small or 2 large loaves.