This bread is wonderfully soft, with the additional bonus of staying a bit moister on the counter. This is a real bonus for those of us who don’t like to bake as often. It also makes utterly divine French toast, perhaps because of the extra egg yolks in it. Because it is so good, and keeps so well, I’ve written this recipe for two large (9 inch) loaves. Feel free to cut the ingredients in half, in order to make a single loaf. Don’t be intimidated by the amount of salt called for in the recipe. This bread isn’t salty at all, but the salt helps the texture and keeping quality of the
bread immensely.

2 packages active dry yeast

2 cup warm water

1 Tbsp vinegar

5c (20 oz or 475g) Better Batter All Purpose Flour

1 Tbsp sugar

1 Tbsp honey

3 tsp salt

12 whole eggs

16 Tbsp shortening


Preheat your oven to 375 degrees. Grease 2 9x5x3 inch loaf

Stir the yeast into the warm water and let sit for a few
minutes. Put the yeast water, vinegar, flour, sugar, honey, salt, and eggs into
your electric mixer and beat until very smooth.Add the
shortening, one tablespoon at a time, beating for an additional 3 minutes after
the last tablespoon of shortening has been added. Spoon into your pans and let
rise 45 minutes. Bake for 45 minutes, then turn out onto a rack to cool.

Wrap tightly and freeze, if desired.