This recipe is adapted from Betty Crocker’s International Cookbook. New York, Random House, 1980
2 pkg yeast
1 cup lukewarm milk -scalded,
l tsp. salt
¼ cup warm water
¾ cup sugar
½ cup butter or margarine
5 ½ – 6 cups flour
sugar for dusting top
Dissolve yeast in warm water in mixing bowl.
Stir in milk, ¾ cup sugar, salt, 3 eggs, butter & 3 cups flour. Beat until smooth stir in enough remaining flour to make dough easy to handle.
Knead until smooth and elastic. Cover let rise till double – about 1 ½ -2 hrs.
Punch down, divide in half. Place each loaf in greased round 9″ cake pan.
Cover let rise to double about 1 hr. Beat l egg, brush on loaves sprinkle with one tsp sugar.
Or make snail loaves by rolling each half into a rope about 25 inches long. Coil. My loaf is supposed to be a snail, but as you can see the dough was soft and did not hold it’s shape. Any more flour and the bread would be dry.
Bake 350° 35-45 mins.