Egg Bread Recipe

         
      2 pk dry yeast
      2 c  water,Warm
    1/4 c  sugar
      4 t  salt
    1/4 c  shortening,melted
      3 ea eggs,slightly beaten
           (reserve),2 Tbl
      3 c  flour
  4 1/2 c  flour (up to 5 cup)

In a large bowl soften yeast in 2 cup warm water.  Add sugar, salt
and shortening.  Blend in eggs (except reserved 2 tablespoons) and  3
cups flour.  Beat well.  Add gradually 4 1/2 to 5 cups flour to form a
stiff dough.

Knead on floured surface until smooth and satiny (7 to 10 minutes).
Place in greased bowl and cover.  Let rise until doubled in size, about
1 1/2 hours.  Divide dough in half and each half in three parts.  Roll
each part into a strip about 14" long.  Braid the three strips together,
sealing ends.  Place braid in well greased pan.  Repeat.  Cover.  Let
rise until light and doubled in size, about 45 to 60 minutes.  Brush
reserved egg on top of loaves.  Put seeds on if desired.  Bake at 375
for 40 to 45 minutes until golden.

Wisconsin State Fair

Elk Meat Loaf
        
      2 ea eggs
      1 md onion,fine chopped
      1 t  salt
      1 lb elk,Ground
      3 T  dijon mustard
      8 oz tomato sauce
      1 c  dry bread crumbs
    1/8 t  pepper
      3 T  brown sugar
      3 T  apple cider vinegar

In a large bowl, lightly beat eggs, then add the tomato sauce, onion,
crumbs, salt, and pepper.  Add ground elk and mix well.  Press into an
ungreased 9" x 5" x 3" loaf pan.  Combine the brown sugar, mustard, and
vinegar, then pour over the top of the meat loaf.  Bake uncovered at
350 for 70 minutes.

Wisconsin State Fair