4 cups all-purpose flour*, * see note
1/3 cup sugar
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine, cut into pieces
3 eggs
Servings: 12 / Yield: 1 loaf
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in eggs and enough remaining flour to make stiff batter. Cover; let rest 10 minutes.
2. Stir batter down and beat well for about 30 seconds. Spoon into greased 12-cup tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Bake at 325ºF for 35 to 40 minutes or until done. Cool 5 minutes in pan. Turn out onto rack to complete cooling.
Notes: *To measure flour: Spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
1/3 cup sugar
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine, cut into pieces
3 eggs
Servings: 12 / Yield: 1 loaf
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in eggs and enough remaining flour to make stiff batter. Cover; let rest 10 minutes.
2. Stir batter down and beat well for about 30 seconds. Spoon into greased 12-cup tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Bake at 325ºF for 35 to 40 minutes or until done. Cool 5 minutes in pan. Turn out onto rack to complete cooling.
Notes: *To measure flour: Spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
