Title: German Bread
Categories: Penn Bread
Yield: 1 Servings
| 1/2 | c | Butter |
| 1 | c | Yeast |
| 1/4 | c | Water, lukewarm |
| 2 | | Egg, well beaten |
| | | *to: |
| 1 1/4 | c | Bread crumbs, soft |
| 1 | ts | Cinnamon |
| 2 | tb | Butter, melted |
| 3/4 | c | Sugar |
| | | *dissolved in: |
| 1 | c | Milk, scalded |
| 2 1/2 | c | Flour, bread |
| 3 | c | Flour, bread |
| 3 | tb | Brown sugar, light |
| 1/4 | ts | Salt |
Cream together the butter and sugar, add the scalded milk and mix
thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour
(using more flour if necessary to make a stiff batter). Beat mixture
thoroughly, cover and let rise in a warm place about 1-1/2 hours or until
double in bulk. When light, beat again thoroughly. Grease deep pie pan and
sprinkle lightly with flour. With a spoon, fill the pie pans with the
dough. Sprinkle top of cakes with the following mixture: combine the soft
bread crumbs with the melted butter, sugar, salt and cinnamon and mix well.
Let cakes rise about 20 minutes and bake at 400-F about 20 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.