Ingredient:
- 1 cup milk
- 3/4 cup water
- 1/3 cup butter or margarine
- 6 1/2 - 7 1/2 cups flour
- 6 tablespoons sugar
- 1 tablespoon salt
- 1 package yeast
- 3 eggs at room tempeature
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 2 tablespoons butter or margarine melted
- 1 egg white
Direction:
Combine milk, water and 1/3 cup butter in a small sauce pan. Heat over low heat until liquids are very warm. butter does not need to melt.
Place 4 cups flour in a bowl with 6 tablespoons sugar, salt and yeast. Mix well. Add eggs and warm liquids, mix and knead. Knead in remaining flour.
Place in a well greased bowl and roll to grease top. Let rest covered until dough doubles in size.
Punch dough down and devide in half. Shape halves into loaves and place in well greased pans, let rise until doubled in size. Bake at 375 degrees for 35 minutes. Remove from pans and brush all surfaceses well with shortening or cooking oil.
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Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |