Pour scalded milk over the butter, salt, and sugar . Cool dissolve the yeast in the Luke warm water and let it bubble about 5 minutes. Add the yeast and the beaten eggs to the cooled milk, gradually add the flour beating it in thoroughly. Do not add any more flour than necessary to make it an easily handled dough as the bread should be light and tender. Turn out onto floured board and knead until smooth and elastic place in greased bowl and let rise until doubled in size, about 1.5 hours. Punch down and turn out onto floured board shape place in pans and let rise again till dough is just above pan. Bake at 425 for 10 minutes then lower heat to 350 and bake 40 minutes longer or until bread is done. Makes 3 loaves
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 96 (26%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 34.2mg||11 %|
|Sodium 1648.5mg||57 %|
|Potassium 2198.7mg||58 %|
|Total Carbohydrate 41.9g||12 %|
|Dietary Fiber 23g||92 %|
|Sugars, other 18.9g|
|Protein 42.6g||61 %|
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Calories per serving: 375
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