Golden Cake Bread
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs), 105Â° to 115Â°|
|Vanilla extract||2 Teaspoon|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
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.