Ingredient:
- 1 cup milk
- 3/4 cup water
- 1/3 cup butter or margarine
- 6 1/2 - 7 1/2 cups flour
- 6 tablespoons sugar
- 1 tablespoon salt
- 1 package yeast
- 3 eggs at room tempeature
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 2 tablespoons butter or margarine melted
- 1 egg white
Direction:
Combine milk, water and 1/3 cup butter in a small sauce pan. Heat over low heat until liquids are very warm. butter does not need to melt.
Place 4 cups flour in a bowl with 6 tablespoons sugar, salt and yeast. Mix well. Add eggs and warm liquids, mix and knead. Knead in remaining flour.
Place in a well greased bowl and roll to grease top. Let rest covered until dough doubles in size.
Punch dough down and devide in half. Shape halves into loaves and place in well greased pans, let rise until doubled in size. Bake at 375 degrees for 35 minutes. Remove from pans and brush all surfaceses well with shortening or cooking oil.
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Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |
