My mom gave me this awesome bread recipe she found in the newspaper and I finally tried it out. It turned out perfect! Way better than bread from the supermarket... I wish we could just eat this all the time!
Rich Egg Bread
16 slice loaf - 110 calories per slice
3 to 31/2 cups (750-810 mL) all purpose flour or bread flour, divided
1/4 cup (60mL) sugar
11/2 tsp (7mL) salt
1 envelope regular or quick active dry yeast
1 cup (250 mL) warm water
2 tbsp (30 mL) vegetable oil
1 large egg
butter or margarine, melted, if desired
In a large bowl, combine 11/2 cups (375 mL) of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed for 1 minute, scraping bowl frequently. Beat on medium speed for 1 minute, scraping bowl frequently. Add egg; beat until smooth.
Stir in enough of remaining flour to make dough easy to handle. Place dough on lightly floured surface. Knead for about 10 minutes or until dough is smooth and springy. Grease a large bowl with shortening.
Place dough in bowl, turning dough to grease all sides (at this point, dough can be refrigerated for up to 24 hours). Cover bowl loosely with plastic wrap and let dough rise in a warm place for about 1 hour, until doubled in size. Dough is ready if indentation remains when touched.
Grease bottom and sides of 5x9 inch pan with shortening or cooking spray. Gently push fist into dough to deflate.
Using hands or rolling pin, flatten dough in to a 9x18 rectangle. Roll up tightly, beginning at the short side. Pinch edge of dough in roll to seal. Pinch each end of roll to seal. Fold ends under loaf.
Place loaf seam side down in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place for about 1 hour or until dough has doubled in size again.
Move oven rack to low position so that the tip of baking pan will be in centre of oven. Heat oven to 375F. Bake 30 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack, brush with butter, and cool.