Buttery Batter Bread
|Warm milk||1 Cup (16 tbs) (At 110 F)|
|Butter||3⁄4 Cup (12 tbs), melted|
|Sugar||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dry yeast||1⁄4 Ounce (1 Package)|
|All-purpose flour||4 Cup (64 tbs) (Divided)|
|Eggs||4 , slightly beaten|
In large mixer bowl, combine milk, butter, sugar and salt.
Add yeast; stir to dissolve.
Add 2 cups flour and eggs.
Beat with an electric mixer at medium speed 2 minutes until smooth.
Stir in remaining 2 cups flour.
Let rise 1 hour.
Stir down and pour into well-greased, 10-inch tube pan.
Cover; let rise about 45 minutes or until double in size.
Convection Bake at 350°F for 30 to 35 minutes.