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German Bread



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German Bread

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Cream together the butter and sugar, add the scalded milk and mix
thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour
(using more flour if necessary to make a stiff batter). Beat mixture
thoroughly, cover and let rise in a warm place about 1-1/2 hours or until
double in bulk. When light, beat again thoroughly. Grease deep pie pan and
sprinkle lightly with flour. With a spoon, fill the pie pans with the
dough. Sprinkle top of cakes with the following mixture: combine the soft
bread crumbs with the melted butter, sugar, salt and cinnamon and mix well.
Let cakes rise about 20 minutes and bake at 400-F about 20 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.


Ingredients:

1/2 c Butter
3/4 c Sugar
1 c Yeast
*dissolved in:
1/4 c Water, lukewarm
1 c Milk, scalded
2 Egg, well beaten
2 1/2 c Flour, bread
*to:
3 c Flour, bread
1 1/4 c Bread crumbs, soft
3 tb Brown sugar, light
1 ts Cinnamon
1/4 ts Salt
2 tb Butter, melted

Serves:

1 Servings

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