| 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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