Title: German Bread **Vrvf28a**
Categories: Penndutch, Breads
Yield: 1 Servings
James Prince
1/2 c Butter
3/4 c Sugar
1 c Yeast
*dissolved in:
1/4 c Water, lukewarm
1 c Milk, scalded
2 Egg, well beaten
2 1/2 c Flour, bread
*to:
3 c Flour, bread
1 1/4 c Bread crumbs, soft
3 tb Brown sugar, light
1 ts Cinnamon
1/4 ts Salt
2 tb Butter, melted
Cream together the butter and sugar, add the scalded milk and mix
thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour
(using more flour if necessary to make a stiff batter). Beat mixture
thoroughly, cover and let rise in a warm place about 1-1/2 hours or
until double in bulk. When light, beat again thoroughly. Grease deep
pie pan and sprinkle lightly with flour. With a spoon, fill the pie
pans with the dough. Sprinkle top of cakes with the following
mixture: combine the soft bread crumbs with the melted butter, sugar,
salt and cinnamon and mix well. Let cakes rise about 20 minutes and
bake at 400-F about 20 minutes.
