| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, Easter | 1 | Loaf | |
INGREDIENTS
| 1/2 | c | Milk |
| 1 | pk | (1/4 oz.) active dry yeast |
| 1/4 | c | Butter or margarine softened |
| 1 | tb | Sugar |
| 2 | Eggs | |
| 2 | c | All-purpose flour |
| 1 | tb | Finely grated orange rind |
| 1/8 | ts | Ground mace |
| 1/2 | ts | Salt |
INSTRUCTIONS
Heat milk just to boiling; cool to 110°. Stir yeast into milk; let stand 5 minutes. Beat butter and sugar in medium bowl until fluffy; beat in eggs 1 at a time. Stir in combined flour, rind, mace and salt alternately with milk mixture, beginning and ending with dry ingredients (dough will be soft). Cover bowl; let rise in warm place until dough has doubled in size, about 1 1/2 hours. Stir down dough. Drop by large spoonfuls into greased 6 cup ring mold. Let rise, uncovered, until doubled in size, 30 to 40 minutes. Bake bread at 350°F until golden, 25 to 30 minutes. Cool in pan 10 minutes; remove from pan. Serve warm. *Bread can be made 2 to 3 days in advance; store at room temperature, wrapped in aluminum foil. Heat bread at 350°F until warm, 10 to 15 minutes. Yield: 1 loaf Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31, 1999
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