Yield: 8 Servings
|1 pack||Dry yeast|
|¼ cup||Warm water|
|1 cup||Butter (do not use margarine)|
Dissolve yeast in warm water. Scald milk. Add ½ cup of butter and cool.
Add yeast, sugar, salt, eggs and half of flour. Beat well with mixer. Add rest of flour and beat until it is mixed in. Cover with a damp towel and refrigerate overnight. Remove from refrigerator 2 hours and 40 minutes before serving. Melt ½ cup butter in a regular-sized loaf pan. Drop batter in by spoonfuls and let rise for 2 hours. Bake at 375ø for 40 minutes. Turn out of the loaf pan and slice. Do not freeze. May be made ahead and reheated while still in pan. Yield: 1 loaf.
SUSAN BRAINARD (MRS. JAY)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .