| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 2 | pk | Dry yeast |
| 1/4 | c | Warm water |
| 1/4 | c | Sugar |
| 1 | c | Warm milk |
| 1 | Egg; beaten | |
| 1 1/2 | Stick butter (don't use margarine); melted (up to) | |
| 3 | c | Flour |
INSTRUCTIONS
From: Lucia J Lim <jiensuk@ATHENA.MIT.edu> Date: 16 Feb 1994 21:19:45 -0500 Dissolve yeast in water and let sit for 5 minutes in a large bowl. Stir in sugar, milk, egg, and 1 cup of the butter. Beat in about 1-1/2 cups flour (until the consistency of pancake mix forms). Beat this with a heavy wooden spoon for 10-15 minutes. Slowly beat in another cup of flour (the resulting dough should be very sticky and soft, a little moister than a biscuit dough). Let this rise covered with plastic wrap for about 45 minutes in a warm place. With a basting brush, grease a 13x9-inch pan with the reserved butter. After the batter has risen, beat down. Drop batter into pan with a small ladle (about 1/4 cup) in 3x5 rows. Brush lightly with butter and let rise another 45 minutes in a warm place or until doubled. Brush the rest of the butter over the risen dough and place in a preheated 425 degree oven for 15-18 minutes, or until the top is a deep golden color. Eat straight out of the pan while hot. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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