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Golden Cake Bread

editor's picture
Ingredients
  Milk 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Dry yeast 1 Tablespoon
  Warm water 1⁄4 Cup (4 tbs), 105° to 115°
  Eggs 2
  Vanilla extract 2 Teaspoon
  All purpose flour 4 1⁄2 Cup (72 tbs)
Directions

Heat milk and butter in a saucepan until butter melts; stir in sugar and salt.
Cool to 105° to 115°.
Dissolve yeast in warm water; add to milk mixture.
Beat eggs lightly with a fork in a small bowl; set aside 1 tablespoon egg.
Add remaining egg and vanilla to milk mixture, mixing well.
Stir in flour; beat with a wooden spoon 2 minutes or until mixture is smooth (dough will be sticky).
Spoon dough into a greased bowl.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and beat with a wooden spoon 1 minute (dough will be stiff).
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Divide dough in half; shape each half into a loaf, and place in 2 greased 8 1/2-x 4 1/2- x 3-inch loaf pans.
Let rise in a warm place (85°), free from drafts, 45 minutes or until almost doubled in bulk.
Brush loaves with reserved egg.
Bake at 325° for 25 to 30 minutes.
Remove from pans; cool on wire racks.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
2

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