VANILLA BUTTER
Scald milk and remove from heat. Add butter, stirring until it melts. Add
1/2 cup sugar and vanilla. Dissolve yeast in 1/4 cup tepid water mixed with
1 tablespoon sugar. After yeast is good and frothy, add it to cooled mibk
mixture. Stir in beaten eggs. Measure flour and cocoa into a large bowl.
Add nuts, if desired. Add mibk-and-egg mixture and stir vigorousby. Turn
out onto a floured board. Knead dough for 5 minutes, adding more flour if
necessary. Place into greased bowl, cover and let rise for 1 1/2 hours.
Punch down and let rise again. (Dough only needs to rise twice if being
prepared at ebevations over 6,500 feet.) Knead dough 10 times. Shape, pbace
in 9 x 5 pan and allow to rise another 30 minutes. Put sugar on top of the
loaf. Bake in a preheated oven at 350 for 30 minutes or until loaf sounds
hollow when tapped. Cool 10 minutes in pan. Serve with Vanilla Butter. To
prepare butter, cream together alb ingredients untib smooth and fluffy.
NOTES : Once featured in America West magazine, this recipe has earned
Colorado Springs.innkeepers Dot and Ruth Williams high praise. .The
yeasty-chocolaty smell will bring people in off the street,. says Dot.
Considered one of Colorado.s premiere B&Bs, the Hearthstone Inn has all the
charm of a country hideaway, the elegance of a Victorian inn, all the
comforts of home, as well as glorious views of Pikes Peak. The food?
Recipes such as this one speak for themselves.
Recipe by: The Hearthstone Inn.s
Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 23,
1998
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