Victorian tea bread
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Yeast |
| ¾ | cup | Milk, warm |
| 1½ | cup | White sugar |
| 11 | cups | All-purpose flour |
| 2 | Eggs | |
| 3 | Sticks butter | |
| Golden raisins | ||
| Maraschino cherries, whole | ||
Directions
DIRECTIONS: Dissolve yeast cake (or active dry yeast) in ¾ cp luke warm milk. Put in mixing bowl 1 cp flour, 1t white sugar, add dissolved yeast.
Beat for few minutes (until smooth) and let rise (rest for 20 min). Then add 3 cps luke warm milk to batter, 1½ cps white sugar, 1T salt, 2 eggs (beaten), ¾ cp melted butter. Beat for few min. Add 3 cps flour, mix well. Add 6-8 more cps flour gradually and another ⅓ cp butter to make soft, but kneadable dough. Knead for 8-10 minutes. Add 1 ½ cp raisins and some maraschino cherries. Put into greased tins (loaf pans), let rise for about 90 min. under damp kitchen towel. Spread with butter and sprinkle with white sugar. Bake at 350! for about 1 hour. NOTE: This recipe produces a lovely, semi-sweet, cake-like bread which is delicious lightly toasted and served with butter or preserves with Devonshire cream.
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