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(Makes 4-6 loaves)
2 pkg. yeast (5 tsp.) dissolved in milk or water
1 qt. milk. warmed
1/2 lb. butter (original called for 1 lb.)
1 tsp. salt
4 eggs
1 1/2 cup sugar
2 tap. Vanilla
1 lb slivered almonds, more or less, toasted lightly
1/2 lb.citron or candied orange peel or both
(Note, you can add any kind of dried or candied chopped fruit
your family likes.)
(1 lb. or handful of raisins, optional)
11-12 cups flour
Dissolve yeast in 1/2 c. warm milk or water. Heat 4 c. milk and
butter until butter melts, add sugar and salt. Let cool to
~100deg. F. Add yeast mixture when milk is lukewarm, stir well.
Add eggs, mix well. Beat in 1 c. flour until lumps are gone. Add
another 3 c. flour, mix well, and let rest 20 minutes.
Add nuts, citron peel, raisins, and vanilla. Stir in enough flour
until dough feels ready to knead.
Knead on floured surface 10-15 minutes. Form into ball, place in
a large, clean, greased bowl; grease top of dough, cover. Let
rise 2 hours in a warm place or until doubled. Punch down and let
rise a second time, about an hour.
Punch down and cut or pull dough into pan sizes. Place in
well-greased and floured pans and let rise again.
Bake @ 350 about 45 minutes till well-browned. If you butter the
tops of the loaves while they are still hot, it will provide a
glossy top crust. Cool and wrap tightly to store. Freezes well.
Serve sliced and toasted, spread with butter or jam.
gloria p
2 pkg. yeast (5 tsp.) dissolved in milk or water
1 qt. milk. warmed
1/2 lb. butter (original called for 1 lb.)
1 tsp. salt
4 eggs
1 1/2 cup sugar
2 tap. Vanilla
1 lb slivered almonds, more or less, toasted lightly
1/2 lb.citron or candied orange peel or both
(Note, you can add any kind of dried or candied chopped fruit
your family likes.)
(1 lb. or handful of raisins, optional)
11-12 cups flour
Dissolve yeast in 1/2 c. warm milk or water. Heat 4 c. milk and
butter until butter melts, add sugar and salt. Let cool to
~100deg. F. Add yeast mixture when milk is lukewarm, stir well.
Add eggs, mix well. Beat in 1 c. flour until lumps are gone. Add
another 3 c. flour, mix well, and let rest 20 minutes.
Add nuts, citron peel, raisins, and vanilla. Stir in enough flour
until dough feels ready to knead.
Knead on floured surface 10-15 minutes. Form into ball, place in
a large, clean, greased bowl; grease top of dough, cover. Let
rise 2 hours in a warm place or until doubled. Punch down and let
rise a second time, about an hour.
Punch down and cut or pull dough into pan sizes. Place in
well-greased and floured pans and let rise again.
Bake @ 350 about 45 minutes till well-browned. If you butter the
tops of the loaves while they are still hot, it will provide a
glossy top crust. Cool and wrap tightly to store. Freezes well.
Serve sliced and toasted, spread with butter or jam.
gloria p
