Egg Bread

Egg Bread

5 1/2 C. all purpose flour

2/3 C, sugar

1/2 t. salt

2 packages yeast

1/2 C. margarine

1 C. milk

4 eggs

1 egg white, beaten

Combine 2 cups flour, sugar, salt and yeast. Melt margarine and milk together to 110° F. Pour over dry ingredients and beat until smooth. Add the eggs. Gradually add enough remaining flour to make a soft dough.

Turn out onto a floured surface, and knead lightly. Place in a greased bowl, cover and let rise until double. Punch down. Turn out again on a floured surface, and knead gently. Shape into a large round loaf. Place on a greased baking sheet. Cover. Let rise until doubled.

Heat oven to 325° F. Remove one oven rack, and place remaining rack near oven bottom (to prevent the puffy bread from over-browning while baking).

Brush the risen dough with the beaten egg white. Bake for 50 to 55 minutes, until browned and done.

Makes 1 very large loaf.