La petite tea room luscious loaf
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Dry yeast |
| ¼ | cup | Warm water |
| 1 | cup | Hot scalded milk |
| ½ | cup | Butter |
| ½ | cup | Sugar |
| 2 | Eggs; lightly beaten | |
| 2 | teaspoons | Vanilla |
| 1 | teaspoon | Salt (up to) |
| 4½ | cup | Sifted flour |
| 3 | tablespoons | Sesame seeds |
Directions
Dissolve the yeast in the warm water. Combine the milk, butter and sugar in a large mixing bowl and cool to lukewarm. Stir in the 2 eggs (less 2 Tablespoons reserved for egg wash), vanilla, salt and yeast. Gradually add the flour to form a stiff batter, beating well after each addition. Cover and let rise in a warm place until light and doubled in bulk, about 1 hour.
Beat down and let rise again until light and doubled in size, about ¾ hour. Turn into 2 (9x5) well-greased loaf pans. Let rise in a warm place until light, about ¾ hour. Brush with reserved egg wash and sprinkle with sesame seeds. Bake at 350ø for 25 to 30 minutes or until golden brown. To store, wrap in aluminum foil and place in refrigerator. After 1 night's storage, this bread makes excellent sandwich bread. Yield: 2 loaves.
DORA C. FILE
LA PETITE TEA ROOM
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .