Leek casserole bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Milk |
| 3 | tablespoons | Sugar |
| 2 | tablespoons | Butter |
| 1 | pack | Cream of Leek dry soup mix |
| 1½ | cup | Warm water |
| 2 | packs | Active dry yeast |
| 4½ | cup | Flour |
Directions
Scald milk and stir in sugar, butter and dry soup mix. Cool until lukewarm.
Meashire warm water into large, warm bowl and sprinkle in yeast. Stir until yeast is dissolved. Add lukewarm milk mixture and flour. Beat until well blended. Cover and let rise in warm, draft-free spot until doubled, about 40 minutes. Stir batter down and beat vigorously, about ½ minute. Spoon batter into greased 1½ qt. casserole. Bake at 375 F. about 45 minutes.
NOTES : Yield - 1 loaf. This a specialty of Old Wales. It is good served hot from the oven with Leek Soup and a green salad.
Recipe by: The Stuffed Cougar, Patron's Asso.The Collegiate Schools Posted to MC-Recipe Digest V1 #1043 by Roberta Banghart <bobbi744@...> on Jan 24, 1998