| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Breads |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Milk |
| 2 |
tb |
Butter |
| 2 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 1 |
pk |
Dry quick-rising yeast |
| 3 |
|
Eggs |
| 4 |
c |
Flour |
INSTRUCTIONS
Makes 2 loaves
Scald the milk, or bring it almost to a simmer, and add the butter, sugar,
and salt. Let cool until tepid or just warm. Dissolve the yeast in 1/4 cup
of tepid water. Using your electric mixer, if you have a powerful one, beat
the eggs and then add teh milk mixture, the yeast water, and finally the
flour. Beat until very smooth, about 5 minutes.
Leave the dough in the mixing bowl and allow it to rise for one half hour.
Beat it down with the mixer just for a moment and then allow it to rise
again. Do this a total of 3 times and then put the dough in 2 large
greased bread pans. Allow to rise to double in bulk and then bake in a
preheated 375 F oven for 45 minutes to 1 hour.; The bread should be light
and have a nice crust.
The Frugal Gourmet Cooks American From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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