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German Bread

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      Title: GERMAN BREAD
 Categories: Penndutch, Breads, German
      Yield: 1 Servings
 
    1/2 c  Butter
    3/4 c  Sugar
      1 c  Yeast
      1 x  *dissolved in:
    1/4 c  Water, lukewarm
      1 c  Milk, scalded
      2 ea Egg, well beaten
  2 1/2 c  Flour, bread
      1 x  *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. Source: Pennsylvania Dutch Cook Book
  ~ Fine Old Recipes, Culinary Arts Press, 1936.
 
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