From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Dissolve yeast in 1/4 cup warm water. Scald milk; add butter, salt, and sugar; stir until well mixed. After mixture has cooled slightly, add yeast and eggs. Add flour and beat until well blended. Put bowl in warm place, cover, let rise 1 hour. Pour into greased and floured bundt pan. Allow bread to rise another hour in pan. Bake at 350 degrees 25 to 30 minutes.
NOTE: Batter is runny; not bread dough consistency.
YIELD: 1 Loaf
- 1/4 cup warm water
- 1 package dry yeast
- 1 cup milk
- 1/2 cup butter
- 1 teaspoon salt
- 1/4 cup sugar
- 3 eggs, beaten
- 3 cups flour
TO PREPARE:
Dissolve yeast in 1/4 cup warm water. Scald milk; add butter, salt, and sugar; stir until well mixed. After mixture has cooled slightly, add yeast and eggs. Add flour and beat until well blended. Put bowl in warm place, cover, let rise 1 hour. Pour into greased and floured bundt pan. Allow bread to rise another hour in pan. Bake at 350 degrees 25 to 30 minutes.
NOTE: Batter is runny; not bread dough consistency.
YIELD: 1 Loaf
