Linde's Bread

By LindeNo1

A rich egg bread, great for sandwiches, toast and just plain, warm from the oven. Can be plain, or you can vary it by adding raisins, cinnamon, almond meal and brown sugar for a great breakfast toast bread or even better french toast and bread pudding.

Ingredients

• 2 large eggs
• Milk to make 1 cup with eggs
• Hot water to make 1 1/3 cup total with milk and eggs
• 2 tablespoons butter, melted and slightly cooled
• 1 tablespoon oil
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 cups flour
• 3 teaspoons yeast

Preparation

Step 1

Crack eggs into 2 cup measuring bowl or cup. Add enough whole milk to bring mixture to 1 cup level. Slowly add hot water to bring to the 1 1/3 cup level. Pour this mixture into bread machine. Add the butter, oil, sugar, salt, flour and yeast. Set machine for dough cycle. When initial rise is complete, remove dough from machine, punch down, reshape and place in baking pan or on baking sheet. Cover with plastic wrap or clean cotton dish towel and let rise again in warm, draft free location until doubled in size. Preheat oven to 375 degrees F. Spray top with oil mister, bake for 22 – 25 minutes, or until top is golden brown and bread gives a hollow sound when tapped.
Variations: Add raisins and/or nuts during the initial dough cycle. When dough is removed from machine, roll out dough and spread with a mixture of ½ cup brown sugar, 2 tablespoons soft butter and ½ cup almond flour (meal). Roll up and place in loaf pan to rise. Bake as instructed above.