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| RECIPE FOR GERMAN BREAD |
Title: German Bread
Category: Penn Dutch
Serves: 1
Ingredients:
| 0.50 | c | Butter | | 1.00 | c | Yeast | | 0.25 | c | Water, lukewarm | | 2.00 | ea | Egg, well beaten | | 1.00 | x | *to: | | 1.25 | c | Bread crumbs, soft | | 1.00 | t | Cinnamon | | 2.00 | T | Butter, melted | | 0.75 | c | Sugar | | 1.00 | x | *dissolved in: | | 1.00 | c | Milk, scalded | | 2.50 | c | Flour, bread | | 3.00 | c | Flour, bread | | 3.00 | T | Brown sugar, light | | 0.25 | t | Salt |
Instructions:
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.
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