INGREDIENTS

INSTRUCTIONS

Coarse or raw sugar is available in specialty stores.  Melt butter in
saucepan on stovetop. Add milk and sugar; stir well  and heat to 110
degrees F, slightly more than lukewarm.  Pour into mixing bowl, stir in
yeast to dissolve and let stand 10  minutes. Beat in eggs, then
gradually beat in flour mixed with salt.  Knead dough until smooth and
elastic on lightly floured surface.  Cover with a damp towel and let
rise until doubled.  Punch dough down, shape into a 7-inch round. Place
in greased 9-inch  cake pan. Beat egg yolk with water and brush over
dough; sprinkle  with coarse or raw sugar. Cover with damp towel and
let rise in a  warm place until doubled.  Preheat oven to 350 degrees
F. Bake 45 to 50 minutes, or until well  browned and hollow sounding
when tapped lightly. Cool on rack. Serve  warm or toasted. To serve,
cut bread into quarters, then slice each  quarter into five slices,
each about 1-inch thick.  Makes one 9-inch round loaf  PER SERVING of
1/20th of a loaf Calories: 119 Protein: 3 grams Fat: 3  grams
Cholesterol: 39 mg Carbohydrate: 19 grams Sodium: 89 mg  Exchanges: 1
starch, 1/2 fat  Source: Frances Price as published in the Oregonian
FoodDay Typos by  Dorothy Flatman 1996 From: Dorothy Flatman Date: 02
Oct 96 Posted to  MM-Recipes Digest V3 #339  From: BobbieB1@aol.com
Date: Tue, 10 Dec 1996 19:40:40 -0500

A Message from our Provider:

“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2318
Calories From Fat: 593
Total Fat: 67.2g
Cholesterol: 688.8mg
Sodium: 1414mg
Potassium: 829mg
Carbohydrates: 362.9g
Fiber: 10.1g
Sugar: 77.3g
Protein: 60.5g