| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 20 | Servings | |
INGREDIENTS
| 6 | -(up to) | |
| 8 | c | All purpose flour; sifted (up to) |
| 2 | Cakes compressed yeast | |
| 1 1/2 | c | Water; 85 degrees |
| 1/2 | lb | Raisins |
| 1/2 | lb | Blanched chopped almonds (optional) |
| 3/4 | c | Sugar |
| 1 1/2 | c | Butter |
| 3 | Eggs | |
| 3/4 | ts | Salt |
| 1 | ts | Cinnamon |
INSTRUCTIONS
From: [email protected] (Karen Deck) Date: Thu, 5 Jan 1995 16:46:20 GMT Crumble yeast in water. Add 1 cup flour and let rise till doubled. Sprinkle 1/2 cup flour over raisings and almonds. Cream sugar and butter and add eggs, salt, and cinnamon. Add fruit and nuts, yeast and remaining flour to creamed mix. Put in greased bowl in warm place, cover with plastic wrap and let rise till doubled in bulk. Divide into 2 loaves and place in greased pans. Brush tops with melted butter. Let rise again. Bake at 350 F. for 45 min. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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