Sunday Loaf
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 4 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 8 | tablespoons |
butter
chilled |
|
| 2 | large |
eggs
|
|
| ½ | cup |
raspberry jam
or preserves or strawberry jam or preserves |
*
|
| ¾ | cup |
milk
|
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
raspberry jam
or strawberry jam |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 2E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 1.2E+2 | ml |
butter
chilled |
|
| 2 | large |
eggs
|
|
| 118 | ml |
raspberry jam
or preserves or strawberry jam or preserves |
*
|
| 177 | ml |
milk
|
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
raspberry jam
or strawberry jam |
|
Directions
Preheat oven to 350℉ (180℃).
Grease a 9x5x3-inch loaf pan.
Combine the flour, sugar, baking powder, and salt in a large mixing bowl.
Stir with a fork to mix all dry ingredients well.
Cut the butter into small pieces and drop into the flour mixture.
Using your fingers or a pastry cutter, rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs.
Beat the eggs well in a small bowl, add the jam or preserves and milk; whisk until the mixture is blended smooth.
Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy.
Spoon into the loaf pan and bake for about 1 hour 15 minutes, or until a straw inserted into the center comes out clean.
Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack.
Meanwhile, make the glaze by combining the butter, sugar, and jam in a pan.
Stir and bring to a simmer; continue stirring until dissolved and blended.
Strain and then spoon the glaze over the loaf after it has cooled on the rack.
