Ingredients:
1 cake household or 2 small cakes compressed yeast
2 tbsp. sugar
2 cups milk, scalded and cooled
1/2 cup butter or margarine, softened
2 eggs, slightly beaten
1 tsp. salt
6 to 6 1/2 cups flour
1/4 cup sugar
1 cake household or 2 small cakes compressed yeast
2 tbsp. sugar
2 cups milk, scalded and cooled
1/2 cup butter or margarine, softened
2 eggs, slightly beaten
1 tsp. salt
6 to 6 1/2 cups flour
1/4 cup sugar
1. Crumble yeast and add 2 tablespoons sugar and stir about 2 cups flour. Mix
well and let stand until light and bubbly, about 1/2 hour in a warm spot,
covered.
2. Cream butter; add sugar and beat until light. Beat in eggs and salt. Add
this to the spongy mixture. Fruit may be added to the spongy mixture. Add
enough flour to make a soft dough. Turn out on a lightly floured board and
knead until satiny.
3. Place in greased bowl, cover and let rise until doubled (about 2 hours). Punch down and form into shapes desired. Let rise again (4 small loaves). Bake at 350 degrees about 40 minutes or until browned nicely. I frost the loaves while still warm and decorate them according to the holiday.
4. You can use this recipe for regular bread also by just eliminating the
sugar and some of the butter. Once you master the recipe, you can do
anything with it... coffee cakes, etc.