Print Friendly Recipe
- 3-1/2 cups (825 ml) all-purpose flour, up to 4 cups
- 1/3 cup (80 ml) sugar
- 1 tsp (5 ml) salt
- 1 pkg. dry yeast
- 1/2 cup (125 ml) milk
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) butter
- 3 eggs, at room temperature
- In a large bowl, mix 1-1/2 cups (350 ml) flour, sugar, salt, and yeast.
- In a saucepan, combine the milk, water and butter.
- Place over low heat until liquid is warm and the butter soft (but not completely melted).
- Gradually pour the liquid into the dry ingredients and beat for 3 minutes with a wooden spoon.
- Add the eggs and one cup flour or enough to make a thick batter.
- Continue to beat for 2 minutes with the spoon.
- Stop beating and stir in enough additional flour to make a stiff batter.
- Cover the bowl with plastic wrap and leave at room temperature until the dough has doubled in bulk, about 1 hour.
- Stir the batter down and beat well for about 30 seconds.
- Pour or spoon into a greased 9 inch tube pan or 2 loaf pans.
- Cover the pan with wax paper and let rise until the dough has doubled in volume, about 50 minutes.
- Preheat oven to 325 degrees (175 C.).
- Bake for 50 minutes or until the loaf is golden brown and a wooden toothpick comes out clean when stuck in the center of the loaf.
- Carefully remove the loaf from pan.
- Place on wire rack to cool.
- Best when served warm.
|Email This To A Friend
Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.