1 pk Active dry yeast
1/4 c Of warm water
1 c Of milk
1/2 c Of butter ***
1/2 c Of sugar
1 ts Of salt
2 Eggs
2 ts Of vanilla
4 1/2 c Of WHITE LILLY BREAD FLOUR
-(naturally!)
*** Of course, you could use margarine. We, however, rediscovered
REAL butter recently after giving it up a quarter of a century ago.
Warm bread and butter….mmmmm.
DISSOLVE: yeast in warm water in a large bowl
HEAT: milk and butter until butter melts
ADD: sugar and salt to milk mixture
COOL: to lukewarm
BLEND: yeast mixture, milk mixture, eggs and vanilla
MIX: in flour gradually. Beat until smooth. Dough will be sticky
PLACE: in greased bowl
COVER: with damp towel or plasic wrap and let rise in a warm place
until doubled in size (about 2 hours)
PUNCH: down and beat one minute
SPOON: dough into a very well greased 10 inch pan
RISE: in a warm place for about an hour
BAKE: in a preheated 325 Degree F. oven for 40-45 minutes
REMOVE: from pan and cool slightly
SERVE: warm (and, I might add, with real butter)
Yields
6 Servings
