Bread

400 minutes Prep: 40 minutes Cook: 60 minutes

2210 calories per serving view nutrition facts

5 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

5	pounds	flour, all-purpose
1/4	pound	butter
1	quart	milk
1	cup	sugar	or 1 1/2 cups
1	tablespoon	salt
1/4	pound	yeast, active dry	or 2 yeast cakes
1/2	cup	water	or milk
2	teaspoons	vanilla extract
5	large	eggs	large

Directions

Mix yeast, water and 1 tablespoon sugar.

Let rise.

Put 1 quart of milk in a pot.

Add 1/2 cup sugar and 1/2 pound butter.

Scald; don't boil. Take off stove to cool to lukewarm.

Beat eggs; add remaining butter and sugar.

Mix well.

Put flour in pan.

Mix well. Add vanilla extract, egg mixture, milk mixture, yeast and salt.

Knead until it falls off your hands.

The better it is mixed the better the bread will be.

Let stand until it doubles in size.

Punch down. Let rise again.

Put in five or six pans and let rise again.

Bake at 375 degrees for 1/2 an hour.

Reduce heat to 350 degrees and bake about 1/2 hour longer.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 814g

Amount per Serving

Calories 2210 13% of calories from fat

	% Daily Value*
Total Fat 33.0g	50%
Saturated Fat 17.0g	83%
Trans Fat 0.0g
Cholesterol 276mg	92%
Sodium 1698mg	71%
Total Carbohydrate 405.0g	135%
Dietary Fiber 17.0g	68%
Sugars 52.0g
Protein 69.0g	137%

Vitamin A	24%		Vitamin C	1%
Calcium	35%		Iron	144%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to shrimp asparagus

Last Recipes Viewed

Recipe Bite

Anise_Seed

by Laurie

General:Anise Seed is a gray-brown oval seed from Pimpinella anisum, a plant in the parsley family. It is related to caraway, dill, cumin, and fennel....

Member Review

Cheese and Spinach-Stuffed Portobellos

We made this recipe the day before yesterday for dinner, our portobello mushroom's caps were not big enough, but we still cooked them very well, and we made the marinara sauce, they tasted great together.

Reviewed by happyzhangbo