2 pkg. active dry yeast 2 tsp salt
1/4 cup warm water 2 eggs
2 cups milk, scalded 1 cup light raisins(opt.)
1/4 cup butter 6 1/2 cups sifted Stone-Buhr flour
1/2 cup sugar
Dissolve yeast in water. Combine milk, butter, sugar and salt; cool to lukewarm. Add yeast, eggs and raisin. Add about 3 cups flour and beat until smooth. Add enough more flour to make dough easy to handle. Knead dough until smooth and elastic.
Place dough in a greased bowl; grease top and cover; let rise until double in bulk.
Punch down and shape into 2 loaves. Place in 9x5" loaf pans. Cover and let rise until double in bulk. Bake at 425* for 40 minutes. Remove from pans and cool. Makes 2 loaves.
1/4 cup warm water 2 eggs
2 cups milk, scalded 1 cup light raisins(opt.)
1/4 cup butter 6 1/2 cups sifted Stone-Buhr flour
1/2 cup sugar
Dissolve yeast in water. Combine milk, butter, sugar and salt; cool to lukewarm. Add yeast, eggs and raisin. Add about 3 cups flour and beat until smooth. Add enough more flour to make dough easy to handle. Knead dough until smooth and elastic.
Place dough in a greased bowl; grease top and cover; let rise until double in bulk.
Punch down and shape into 2 loaves. Place in 9x5" loaf pans. Cover and let rise until double in bulk. Bake at 425* for 40 minutes. Remove from pans and cool. Makes 2 loaves.
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