2 pk Active dry yeast
1/4 c Warm water (105 to 115f)
1 c Lukewarm milk (scalded; then
-cooled)
3/4 c Sugar
1 ts Salt
3 Eggs
1/2 c Margarine or butter;
-softened
5 1/2 -(up to)
6 c Flour
1 Egg
Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar,
salt, 3 eggs, margarine and 3 cups flour. Beat until smooth. Stir in enough
remaining flour to make dough easy to handle. Turn dough onto lightly
floured surface. Knead until smooth and elastic, about 5 minutes. Place in
greased bowl. Turn greased side up. Cover and let rise in warm place until
double, 1 1/2 to 2 hours. (Dough is ready if indentation remains when
touched.) Punch down dough and divide into halves. Shape each half into
round, slightly flat loaf. Place each loaf in greased round 9×1 1/2-inch
layer cake pan. Cover and let rise until double, about 1 hour. Heat oven to
350F. Beat 1 egg slightly and brush over loaves. Sprinkle with 1 teaspoon
sugar. Bake until loaves are golden brown, 35 to 45 minutes.
SNAIL LOAVES (CARACOIS): After dividing dough into halves, roll each half
into a rope about 25×1 1/2-inches. Coil each to form a snail shape in
greased round 9-inch layer cake pan. Proceed as directed.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
24 Servings