- 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
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.
- 4 skinless, boneless chicken breasts
- 2 tablespoons flour
- 1 teaspoon butter
- 3/4 cup chicken broth
- 2 teaspoons minced fresh ginger
- 2 teaspoons Dijon-style mustard
- 2 teaspoons grainy mustard
- 4 scallions -- minced
- Salt and freshly ground pepper -- to taste
Dust chicken lightly with flour. Melt butter in nonstick fry pan and
saute chicken over medium-high heat until brown on both sides, about
2-3 minutes per side. Remove chicken and keep warm.
Pour broth into skillet, increase heat and deglaze skillet by boiling
and scraping loose browned bits on bottom of pan. Add ginger and
cook, stirring frequently, 2 minutes. Stir in mustards and scallions.
Season with salt and pepper. Spoon sauce over chicken.