| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 1/2 | oz | Fresh yeast |
| 1 | ts | Sugar |
| 12 | oz | Strong plain flour |
| 7 | oz | Warm milk |
| 2 | oz | Melted butter |
| 1 | Egg |
INSTRUCTIONS
From: [email protected] (Sharon Curtis) Date: 23 Dec 1994 05:36:11 -0500 Cream yeast with sugar and warm milk in a jug. In a bowl, mix together the flour and salt, and then add the butter, the yeast liquid and the egg. Mix well. Turn onto a floured surface and knead well. Shape to fit 2 greased 6" cake tins or souffle dishes. Cover and leave in a warm place for about 45 minutes or until dough has risen to the top of the tins. Brush with a little beatne egg and bake for 30 minutes at 220C. To serve, split horizontally in 4 slices while still hot. Spread with butter and replace slices, cut into wedges, cover with a damp cloth and put into a warm oven until the butter has melted. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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