Rich Egg Bread - cooking recipe

Ingredients

2 pkg. active dry yeast
1/2 c. warm water (105~ to 115~)
1 1/2 c. lukewarm milk, scalded and cooled
1/4 c. sugar
1 Tbsp. salt
3 eggs
1/4 c. shortening or margarine, softened
7 to 7 1/2 c. all-purpose flour

Preparation

Dissolve yeast in warm water.
Stir in milk, sugar, salt, eggs, shortening and 3 1/2 cups flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Put on floured board and knead until smooth and elastic, about 10 minutes.
Place in greased bowl, turn greased side up; cover.
Let rise until double in size, 1 to 1 1/2 hours.
Grease 2 (9 x 5 x 3-inch) loaf pans. Punch down dough, divide in half and place into pans.
Cover and let rise until doubled (1 hour).
Bake at 425\u00b0 for 25 to 30 minutes, or until loaves sound hollow when tapped.