Honey egg twist

Yield: 12 Servings

Measure Ingredient
¾ cup Milk
¾ cup Lukewarm water
½ \N Stick butter
¼ cup Oil
1 tablespoon Salt
6 tablespoons Honey
3 \N Eggs
2 packs Yeast
6 cups Flour
1 \N Egg white
1 tablespoon Water


Mix yeast, honey and warm water, stirring to dissolve. Warm milk to 110 degrees and add butter, salt and shortening, stirring to dissolve. Add to yeast mixture with beaten eggs and about 2 cups flour. Stir well. Add remaining flour to make a stiff dough. Knead about 8 minutes. Let rise until double. Shape as desired and let rise again. Brush with egg wash and sprinkle with sesame or poppy seeds. Bake at 325 for about 30 minutes.

Makes 2 twists or 3 loaves.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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