| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
2 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 1 |
pk |
Active dry yeast |
| 3/4 |
c |
Milk |
| 6 |
tb |
Butter |
| 1/3 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs |
| 1 |
|
Beaten egg |
| 3 |
tb |
Light cream or milk |
| 1 |
|
Sugar |
| 1 1/2 |
ts |
Ground cinnamon |
| 2 |
c |
Thinly sliced peeled apple*; OR |
| 2 |
c |
Sliced rhubarb; OR |
| 2 |
c |
Sliced plums; OR |
| 2 |
c |
Cottage cheese |
INSTRUCTIONS
BH&G HERITAGE COOKBOOK
In large bowl mix 1 1/2 cups flour and yeast. In saucepan heat 3/4 cup
milk, butter, 1/3 cup sugar, and salt just till warm (115-120), stirring
constantly. Add to dry mixture; add 2 eggs. Beat at low speed of electric
mixer 1/2 minute, scraping sides of bowl often. Beat 3 minutes at high
speed. By hand, stir in remaining flour. Divide dough in half. With lightly
floured fingers, pat into two greased 9 x 1 1/2-inch round baking pans.
Cover; let rise till double (45 to 50 minutes). Combine the beaten egg and
3 tablespoons cream or milk. Stir in 1 cup sugar and cinnamon. (If cottage
cheese is used, stir into sugar-cream mixture.) Arrange fruit atop risen
dough. Carefully spoon suggar-cream mixture over fruit. Bake at 400 for 20
to 25 minutes. Cool slightly. Cut in wedges; serve warm.
* If desired, cook apple slices for 3 minutes in boiling water. Drain, then
arrange atop dough.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 02,
1998
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