Penny’s Egg Bread
This rich egg bread recipe makes the best bread. It is irresistible when it’s fresh out of the oven and it freezes well. It makes the best french toast and awesome bread pudding. It also makes great stuffing for your turkey, or chicken or even a thick cut pork chop. Five loaves of bread is a lot of loaves. I usually slice up two of the loaves and put them in ziplock bags in the freezer. If you cut the bread by hand, the slices are thick, almost too thick for a sandwich. But this problem solves itself when you make a cheese sandwich and press it in a pannini grill.
4 ounces dry yeast
1 quart cream
1 pound butter
5 lbs flour
2 oz salt
8 oz sugar
- Take the eggs and butter out of the refrigerator and let them come up to room temperature.
- Warm the cream in a microwave or in a pan on the stove top. It should be warm (not hot) If it is too hot, it will kill the yeast. Think of the yeast as a little baby and make sure it is kept warm. Dissolve the yeast in the warm cream and add sugar. Let this mixture stand until a foam forms on the top.
- When the yeast is foamy, add eggs and butter and beat, slowly add in the flour and salt. Knead for ten minutes. The dough should be sticky. Put the dough in a bowl and cover with a towel. Put it in a warm place for about 1 hour or until the dough has doubled in volume.
- Next, punch the dough down and knead again for another 10 minutes. It should rise faster this time, if you have kept it warm.
- Divide into 5 loaves. Each loaf will be about 2 pounds.
- Knead for the last time and form into loaves. Put each dough ball into a loaf pan and score the top of each loaf with a sharp knife. Set aside and let dough rise until it is about double in size.
Carefully place the loaves in the center of oven that has been preheated to 375 degrees. Bake the bread for about 40 minutes.