- Cooking Time: 50-60 min.
- Difficulty: easy
Recipe from the Fleischmann Treasury of Yeast Book 1962.
Recipe note: You only need to let the batter rise one time.
- Scald milk; stir in sugar, salt, and butter. Cool to lukewarm.
- Measure warm water into large warm bowl. Sprinkle or crumble in yeast; stir until dissolved. Add lukewarm milk mixture. Stir in flour; batter will fairly stiff. Beat until well blended about 2 minutes.
- Cover; let rise in warm place, free from draft, until more then doubled in bulk, about 40 minutes. Stir batter down. Beat vigorously, about 1/2 minute.
- Turn into one greased 9 1/4 x 5 1/4 x 3 inch loaf pan. Bake in moderate oven 375 degrees about 50 minutes.
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