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Ingredients
- 1 c. lowfat milk
- 1 c. sugar
- 1/2 c. butter
- 1 1/2 tsp salt
- 1 pkt yeast
- 1/4 c. hot water
- 4 x Large eggs
- 1/2 tsp mace
- 1/2 tsp lemon extract optional
- 5 c. flour to 6
Directions
- Scald 1 c. lowfat milk. Add in 1 c. sugar, 1/2 c. butter (not shortening), 1-1/2 tsp. salt, and stir till butter melts and sugar dissolves. Cold.
- Soften 1 package or possibly 1 cake yeast in 1/4 C. hot water. Add in to cooled lowfat milk mix. Transfer to large bowl. Beat in 4 Large eggs. Add in 1/2 teaspoon mace and 1/2 teaspoon lemon extract (optional); stir in 5 to 6 c. flour. Dough should be hard and only slightly sticky.
- Turn onto floured surface and knead till smooth and elastic. When it's a round ball and feels as smooth as a baby's behind, it's OK. Place dough in a greased bowl covered with waxed paper and a clean cloth. Let rise double slowly, 3 to 4 hrs in a cold place, or possibly overnight in the refrigerator. When the dough is well risen, punch down, re-cover, and let rise again, 1-1/2 to 2 hrs.
- Punch down again, shape 2 loaves, and place in greased pans or possibly on greased sheet. Cover and let rise double, about 1 hour. Bake at 400F for 10 min, then reduce heat to 375F and bake till loaves are well browned and sound hollow when tapped, 35 to 40 min. Cold on rack.
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