cat lover
06-17-2006, 04:51 PM
This is a recipe that is handed down from mother to daughter through generations. I got the recipe out of homecoming cookbook, a few years ago.
3/4 cup milk
3 tbsp sugar
2 tbsp salt
1/2 cup butter
1/2 cup warm water (105 to 115 degrees)
2 1/4 oz pkgs. active dry yeast
1egg, room temperature
3 1/2 to 4 1/2 cups all purpose flour, divided
1 cup snipped pitted dates
1/2 cup chopped candied red cherries
1/2 cup chopped pecans
1/4 cup chopped raisins
Scald milk and stir in sugar, salt, and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast, stir till dissolved. Add lukewarm milk mixture, egg and 2 cups flour to make a stiff batter. Cover bowl tightly with foil. Refrigerate at least 2 hours or over night. Punch dough down and turn out onto a floured board. Knead in dates, cherries, pecans and raisins. Divide dough in half. Roll each half into an 8 x 12" rectangle. Roll up jelly roll fashion, from short end and seal edges. Place in 2 greased 81/2 x 41/2 x 2 1/2" loaf pans. Cover and let rise in warm place, free from draft, till doubled in bulk, about 1 1/2 hours. Bake at 375 degrees for 35 minutes or till done. Lightly cover loaves with foil during last 15 minutes of baking. Remove from pan and cool on wire racks. 2 loaves
3/4 cup milk
3 tbsp sugar
2 tbsp salt
1/2 cup butter
1/2 cup warm water (105 to 115 degrees)
2 1/4 oz pkgs. active dry yeast
1egg, room temperature
3 1/2 to 4 1/2 cups all purpose flour, divided
1 cup snipped pitted dates
1/2 cup chopped candied red cherries
1/2 cup chopped pecans
1/4 cup chopped raisins
Scald milk and stir in sugar, salt, and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast, stir till dissolved. Add lukewarm milk mixture, egg and 2 cups flour to make a stiff batter. Cover bowl tightly with foil. Refrigerate at least 2 hours or over night. Punch dough down and turn out onto a floured board. Knead in dates, cherries, pecans and raisins. Divide dough in half. Roll each half into an 8 x 12" rectangle. Roll up jelly roll fashion, from short end and seal edges. Place in 2 greased 81/2 x 41/2 x 2 1/2" loaf pans. Cover and let rise in warm place, free from draft, till doubled in bulk, about 1 1/2 hours. Bake at 375 degrees for 35 minutes or till done. Lightly cover loaves with foil during last 15 minutes of baking. Remove from pan and cool on wire racks. 2 loaves