| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Bread |
16 |
Servings |
INGREDIENTS
| 1 |
pk |
Dry yeast |
| 1/4 |
c |
Warm water |
| 1 |
c |
Hot scalded milk |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs; lightly beaten |
| 2 |
ts |
Vanilla |
| 1 |
ts |
Salt (up to) |
| 4 1/2 |
c |
Sifted flour |
| 3 |
tb |
Sesame seeds |
INSTRUCTIONS
Dissolve the yeast in the warm water. Combine the milk, butter and sugar in
a large mixing bowl and cool to lukewarm. Stir in the 2 eggs (less 2
Tablespoons reserved for egg wash), vanilla, salt and yeast. Gradually add
the flour to form a stiff batter, beating well after each addition. Cover
and let rise in a warm place until light and doubled in bulk, about 1 hour.
Beat down and let rise again until light and doubled in size, about 3/4
hour. Turn into 2 (9x5) well-greased loaf pans. Let rise in a warm place
until light, about 3/4 hour. Brush with reserved egg wash and sprinkle with
sesame seeds. Bake at 350° for 25 to 30 minutes or until golden brown. To
store, wrap in aluminum foil and place in refrigerator. After 1 night's
storage, this bread makes excellent sandwich bread. Yield: 2 loaves.
DORA C. FILE
LA PETITE TEA ROOM
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.
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