Transcription
1 pkg dry yeast
1/4 cup warm water (105 or 115°)
1/2 cup warm milk
1/2 cup butter or margarine (softened)
1/3 cup sugar
3 eggs well beaten
4 cups all purpose flour
1 teaspoon salt
Combine yeast & water in small bowl – let stand 5 min.
Stir in milk.
Cream butter & sugar until light and fluffy in large bowl, add eggs, blending well.
Combine flour & salt, add to creamed mixture alternately with milk mixture – beginning and ending with flour.
Mix well after each addition (batter will be very stiff).
Cover with cloth – let rise in a warm place (85°) free from drafts about 2 hrs or doubled in bulk.
Spoon batter into well greased [?] pan – cover – let rise in warm place until double its bulk.
Bake at 350° for 50 or 60 min – cool on wire rack.