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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 24 |
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A lovely, aromatic bread from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago 1947. Ingredients:
1/2 cup butter |
3/4 cup sugar |
1 cup milk, hot |
1 cake yeast, softened in |
1/4 cup water, lukewarm |
2 eggs, beaten |
2 1/2 cups flour |
1 1/4 cups soft breadcrumbs |
2 tablespoons butter, melted |
3 tablespoons brown sugar |
1/4 teaspoon salt |
1 teaspoon cinnamon |
Directions:
1. Add butter and sugar to hot milk and stir until butter is melted and sugar dissolved.
2. Cool to lukewarm.
3. Stir in softened yeast, eggs and flour (use more flour if necessary to make a stiff batter).
4. Beat mixture thoroughly, cover and let rise in a warm place until doubled.
5. When light, beat again thoroughly.
6. Grease and flour three 9 cake pans.
7. Fill the pans with dough.
8. Combine soft bread crumbs with melted butter, brown sugar, salt and cinnamon and mix well; sprinkle over tops.
9. Let rise for 20 minutes and bake at a preheated 400F oven for 20 minutes.
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