EGG BREAD

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This bread is so "simple and basic", yet it remains our favorite!

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2 beaten eggs plus enough water to equal 1 cup + 2 tbsp.
1-1/2 tbsp. butter
1 tsp. salt
2 tbsp. sugar
3 cups bread flour
3 tbsp. dry milk
2 tsp. yeast
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1. Put eggs into measuring cup first, then add water to reach 1 cup + 2 tbsp.
2. For ABM, add ingredients into pan as listed above. Basic Bread setting. Yield: 1-1/2 pound loaf.
3. By hand, dissolve yeast in warm (105-110º) egg-water mixture. Stir in butter, salt, sugar, flour and dry milk. Stir until well blended. Knead for several minutes until dough is elastic (about 3 minutes using a Kitchen Aid Stand Mixer or 6 to 8 minutes by hand). Let dough rise in a greased, covered bowl in a warm spot for one hour, or until double in bulk. Punch dough down and shape into a greased 9-1/2x5-1/2-inch loaf pan. Cover and let rise again for one hour, or until double in bulk. Bake at 375º for 30-35 minutes. Remove from pan and let bread cool on wire rack.