You are here

Ribbon Loaf

admin's picture
Ingredients
  Active dry yeast/1 compressed cake 1⁄4 Ounce (1 Packages)
  Water 1⁄4 Cup (4 tbs)
  Milk 1⁄2 Cup (8 tbs), scalded
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Shortening/Salad oil 1⁄4 Cup (4 tbs)
  Sifted all purpose flour 2 1⁄2 Cup (40 tbs)
  Egg 1 , beaten
Directions

Soften active dry yeast in warm water or compressed yeast in lukewarm water.
Combine milk, sugar, salt, and shortening, stirring to melt shortening.
Cool till lukewarm.
Add enough flour to milk mixture to make a thick batter.
Add egg; beat well.
Stir in softened yeast.
Add remaining flour to make soft dough.
Knead on lightly floured surface till smooth and satiny.
Place in lightly-greased bowl, turning once to grease surface.
Cover; let rise till double {1 1/2 hours).
Round into ball; let rest, covered, 10 minutes.
On lightly floured board, roll out into 12xl5-inch rectangle; brush with melted butter or margarine.
Combine 1/2 cup sugar and 1 teaspoon cinnamon; sprinkle half of mixture on dough.
Fold dough in thirds to make 4x15-inch strip; cut in 10 equal slices.
Coat bottom of 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan generously with butter or margarine; sprinkle with remaining cinnamon-sugar mixture.
Put strips of dough, cut side down, close together in pan.
Cover; let rise in warm place till almost double (about 45 minutes).
Bake in moderate oven (350°) 35 to 40 minutes.
Turn out immediately.

Recipe Summary

Method: 
Baked
Dish: 
Bread
Cook Time: 
35 Minutes

Rate It

Your rating: None
4.08125
Average: 4.1 (16 votes)