Recipe: Ann Pillsbury's No-knead Bread

• 3 eggs, slightly beaten

In a large bowl, combine milk, shortening, sugar and salt. Stir in 1 1/2 cups (room temperature) water. Stir in yeast. Blend in eggs. Gradually add flour and mix until well-blended. (If baking later, grease a large bowl and transfer dough to bowl. Cover with plastic wrap or a light cotton towel and refrigerate for at least 2 hours or until ready to bake). Grease sides and bottoms of three 9x4x3-inch loaf pans. On a well-floured board, divide and shape dough into three loaves. Place dough in pans. Loosely cover pans with plastic wrap or a light cotton towel and store in a warm place (80 to 85 degrees) until double in bulk (about 1 hour for unchilled dough and about 2 hours for chilled dough). When ready to bake, preheat oven to 375 degrees and bake bread for 50 to 60 minutes, until golden brown. Remove from oven and transfer bread from pan to a wire rack to cool.