Rich Egg Bread
2 packages of dry yeast
1/2 cup warm water
1 1/2 cup lukewarm milk
1/2 cup sugar
1 tablespoon salt
1 tablespoon vanilla (other flavorings of anise seeds may be added if desired)
1/4 cup melted butter or oil
4 eggs
7 1/2 to 8 1/2 cups flour, depending on dryness
In large mixing bowl, dissolve yeast in warm water for several minutes to activate. Stir.
Stir in milk, sugar, salt, eggs, 3 1/2 cups of flour and butter or oil. Beat until smooth. On a low speed, gradually add more flour to make soft dough that is easy to handle.
Turn out onto floured board and knead for 8 to 10 minutes until smooth and elastic. Cover with plastic wrap and let rise in warm place out of a draft for one hour.
When dough has doubled, punch down and divide into three or four loaves and roll each loaf to press out all bubbles. Raisins may be added at this time if desired. Shape into loaves and place in greased pans. Let rise again until almost double. Heat oven to 425 degrees Fahrenheit.
Bake for 10 minutes. Do not open oven while bread is rising. Finish baking at 350 degrees for 20 to 25 minutes or until golden brown.
Bread is done if it sounds hollow when you tap the bottom of the loaf.
