| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads with, Ethnic |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Milk |
| 3 |
tb |
Sugar |
| 2 |
tb |
Butter |
| 1 |
pk |
Cream of Leek dry soup mix |
| 1 1/2 |
c |
Warm water |
| 2 |
pk |
Active dry yeast |
| 4 1/2 |
c |
Flour |
INSTRUCTIONS
Scald milk and stir in sugar, butter and dry soup mix. Cool until lukewarm.
Meashire warm water into large, warm bowl and sprinkle in yeast. Stir until
yeast is dissolved. Add lukewarm milk mixture and flour. Beat until well
blended. Cover and let rise in warm, draft-free spot until doubled, about
40 minutes. Stir batter down and beat vigorously, about 1/2 minute. Spoon
batter into greased 1 1/2 qt. casserole. Bake at 375 F. about 45 minutes.
NOTES : Yield - 1 loaf. This a specialty of Old Wales. It is good served
hot from the oven with Leek Soup and a green salad.
Recipe by: The Stuffed Cougar, Patron's Asso.The Collegiate Schools
Posted to MC-Recipe Digest V1 #1043 by Roberta Banghart
<bobbi744@sojourn.com> on Jan 24, 1998
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