Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Active dry yeast |
| ¼ cup | Of warm water |
| 1 cup | Of milk |
| ½ cup | Of butter *** |
| ½ cup | Of sugar |
| 1 teaspoon | Of salt |
| 2 \N | Eggs |
| 2 teaspoons | Of vanilla |
| 4½ cup | Of WHITE LILLY BREAD FLOUR (naturally!) |
*** Of course, you could use margarine. We, however, rediscovered REAL butter recently after giving it up a quarter of a century ago.
Warm bread and butter....mmmmm. DISSOLVE: yeast in warm water in a large bowl HEAT: milk and butter until butter melts ADD: sugar and salt to milk mixture COOL: to lukewarm
BLEND: yeast mixture, milk mixture, eggs and vanilla MIX: in flour gradually. Beat until smooth. Dough will be sticky PLACE: in greased bowl
COVER: with damp towel or plasic wrap and let rise in a warm place until doubled in size (about 2 hours) PUNCH: down and beat one minute SPOON: dough into a very well greased 10 inch pan RISE: in a warm place for about an hour BAKE: in a preheated 325 Degree F. oven for 40-45 minutes REMOVE: from pan and cool slightly SERVE: warm (and, I might add, with real butter)