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German Bread


Home | Recipes | G
Bread Penn dutch

Ingredients:

  • 1/2 c Butter
  • 3/4 c Sugar
  • 1 c Yeast
*dissolved in
  • 1/4 c Water, lukewarm
  • 1 c Milk, scalded
  • 2 Egg, well beaten
  • 2 1/2 c Flour, bread
*to
  • 3 c Flour, bread
  • 1 1/4 c Bread crumbs, soft
  • 3 tb Brown sugar, light
  • 1 ts Cinnamon
  • 1/4 ts Salt
  • 2 tb Butter, melted

Directions:

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. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini