| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
Dry yeast |
| 1/4 |
c |
Warm water |
| 1 |
c |
Milk |
| 1 |
c |
Butter (do not use margarine) |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs |
| 3 |
c |
Flour |
INSTRUCTIONS
Dissolve yeast in warm water. Scald milk. Add 1/2 cup of butter and cool.
Add yeast, sugar, salt, eggs and half of flour. Beat well with mixer. Add
rest of flour and beat until it is mixed in. Cover with a damp towel and
refrigerate overnight. Remove from refrigerator 2 hours and 40 minutes
before serving. Melt 1/2 cup butter in a regular-sized loaf pan. Drop
batter in by spoonfuls and let rise for 2 hours. Bake at 375° for 40
minutes. Turn out of the loaf pan and slice. Do not freeze. May be made
ahead and reheated while still in pan. Yield: 1 loaf.
SUSAN BRAINARD (MRS. JAY)
REFRIGERATE OVERNIGHT.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“This is the day the Lord has made! Be glad!”