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- 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.
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