| 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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