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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Aunt Mary’s Sweet Bread-Recipe/Day #18 Recipe

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This recipe for Aunt Mary’s Sweet Bread-Recipe/Day #18 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 to 2 yeast packages
6 cups flour
½ tsp salt
1 ½ cup sugar
6 eggs, well beaten
½ pt lukewarm milk
¼ lb butter, melted
Directions:
Directions:
Dissolve yeast in ½ cup warm water and set aside. Sift flour and salt together in large pan. Mix the sugar and beaten eggs with the warm milk. Add this mixture to the flour. Add yeast.
Kneed all this until it has the consistency of bread dough. Lastly add the melted butter. Kneading a little more and adding more milk if needed.
Cover and let rise until double in bulk. Divide the dough into 3 round slightly flat loaves. Roll in flour and place in greased pie plates

Bake at 350° until golden

Brush with melted butter while still hot.

NOTE: I used two packages of rapid rise yeast, the kind you just mix with the flour. I also substituted ¾ cup baking Splenda for the sugar, used Egg Beaters for the eggs and didn’t add the melted butter. I did brush the cooked loaves with butter when they came out of the oven. People seemed to like the calorie/fat reduced version, so I’ll bet the real thing is delicious. The recipe is easy.

 

 

 

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