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Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, salt, eggs, shortening and 3½ cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1½ hours.
Grease 2 loaf pans, 9x5x3 inches. Punch dough down; divide into halves. Roll each into rectangle 18x9 inches. Roll up, beginning at 9-inch side; press ends to seal. Fold ends under. Place seam side down in pan. Cover; let rise until double, 1 hour. Place oven rack in lowest position. Heat oven to 425øF. Bake until loaves sound hollow when tapped, 25 to 30 minutes.
Recipe from Gold Medal package. One of the best I have ever used. And if I am mad at somebody, it helps relieve frustions which a bread machine would not.
Dale & Gail Shipp, Columbia Md. ==
Your Rich Egg Bread is ready. Bon appetit!
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