A Boke of Gode Cookery Presents

Basic English Egg Dough

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A bread dough of milk, butter, and eggs

  • 1 & 1/2 cups milk, scalded
  • 1/2 cup butter
  • 2 tsp. salt
  • 1/2 cup sugar
  • 3 packages dry yeast
  • 1/2 cup warm water
  • 2 eggs, beaten
  • 9 cups flour
Pour scalded milk over butter, salt, & sugar. Cool. Dissolve yeast in warm water. Let stand until it bubbles. Add yeast to beaten eggs and then to cooled milk. Gradually add flour - only enough to make an easily handled dough. Turn out on floured surface and knead until smooth & elastic. Place in greased bowl, cover and let rise about 1 hour. Punch down and shape into 3 loaves. Place in greased loaf pan and let rise until doubled. Bake at 450º F for 10 minutes. Lower temperature to 350º F and bake 40 minutes longer.

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryModern Recipes for Beginners

Basic English Egg Dough © James L. Matterer

Modern Recipes for Beginners

Please visit The Gode Cookery Bookshop