| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
Milk |
| 3/4 |
c |
Lukewarm water |
| 1/2 |
|
Stick butter |
| 1/4 |
c |
Oil |
| 1 |
tb |
Salt |
| 6 |
tb |
Honey |
| 3 |
|
Eggs |
| 2 |
pk |
Yeast |
| 6 |
c |
Flour |
| 1 |
|
Egg white |
| 1 |
tb |
Water |
INSTRUCTIONS
EGG WASH
Mix yeast, honey and warm water, stirring to dissolve. Warm milk to 110
degrees and add butter, salt and shortening, stirring to dissolve. Add to
yeast mixture with beaten eggs and about 2 cups flour. Stir well. Add
remaining flour to make a stiff dough. Knead about 8 minutes. Let rise
until double. Shape as desired and let rise again. Brush with egg wash and
sprinkle with sesame or poppy seeds. Bake at 325 for about 30 minutes.
Makes 2 twists or 3 loaves.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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