Rich tea loaf

Yield: 1 Servings

Measure Ingredient
1 \N Envelope dry active yeast
¼ cup Lukewarm water
⅓ cup Milk, scalded
¼ cup Sugar
¼ cup Butter
1 \N Egg, lightly beaten
2 \N Egg yolks
½ teaspoon Salt
1½ teaspoon Grated lemon peel
¼ teaspoon Lemon extract
3 cups (about) flour

Source: New York Times Magazine (circa 1968) Yield 1 loaf

1. Dissolve yeast in water.

2. Place the milk in a large bowl and add the sugar and butter. Stir to melt and dissolve. Cool to luke warm.

3. Beat the egg and yolks together and add to the yeast. Stir into the milk mixture in the bowl. Add the salt, peel and extract.

4. Gradually stir in the flour to make a soft dough. Knead with a dough hook or by hand until smooth.

5. Place the dough in a clean greased bowl and let rise covered in a warm place until doubled in bulk, about 1 hour.

6. Punch down and knead lightly on a floured board. Roll into a rectangle 10 X 4 inches. Roll up from the short end, tuck under the ends and place in a greased 9 X 5 loaf pan.

7. Cover and let rise until double, about 1 hour.

8. Preheat oven to 375 degrees. Bake 10 minutes. Reduce heat to 350 degrees and bake 30 minutes longer or until done. (Watch carefully toward the end.

If it's getting too brown, cover lightly with foil.) Posted to JEWISH-FOOD digest V97 #210 by fancymom@... (Frances Kahn) on Jul 7, 1997

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