"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Aunt Ann's Sweet Bread Recipe

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This recipe for Aunt Ann's Sweet Bread, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosemary Burr
Added: Monday, July 14, 2008


3 cups milk, scalded
2 cups sugar
3 sticks butter
1 T. salt
2 tsp. Anise or vanilla
2 yeast pkg. plus 2 tsp. sugar
1/4 c. warm water
4 eggs
8 to 10 cups flour

Preheat oven to 350F.
1. Scald the milk and add sugar, butter, salt and anise or vanilla. Mix together and let stand until lukewarm.
2. Melt yeast in lukewarm water and pour into the milk mixture.
3. Add beaten eggs; then add flour.
4. Knead dough until it no longer sticks to hands. Let rise until it doubles in size.
5. Punch down and let sit for 5 minutes.
6. Form into loaves and place into greased pans. Bake at 350F for 30 to 35 minutes; if you want a golden brown color, bake about 40 to 45 minutes. When you tap on the loaf and it sounds hollow, it's done. This recipe will make 4 to 6 loaves depending on the size.

Personal Notes:
Personal Notes:
After all the little ones went to bed and company cleared out, Mom, Joanne, Rosemary and Patty would help mom bake the bread and pies and color eggs. Many times we worked all night long to make sure the food and house was ready for Easter. Then after church we all made the ravioli's and meatballs for dinner. Mom never rested until all was cleaned up. I dont know how she kept it up. She was a tough act to follow.

When we woke up Easter morning, mom would have an "Egg Boy" waiting for each of us. She would use some of the Sweet Bread dough and place an egg in it; she would add arms and legs and use raisins for the eyes.




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