DUTCH BREAD
A lovely, aromatic bread from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago 1947.
Provided by Molly53
Categories Yeast Breads
Time 3h20m
Yield 18-24 serving(s)
Number Of Ingredients 12
Steps:
- Add butter and sugar to hot milk and stir until butter is melted and sugar dissolved.
- Cool to lukewarm.
- Stir in softened yeast, eggs and flour (use more flour if necessary to make a stiff batter).
- Beat mixture thoroughly, cover and let rise in a warm place until doubled.
- When light, beat again thoroughly.
- Grease and flour three 9" cake pans.
- Fill the pans with dough.
- Combine soft bread crumbs with melted butter, brown sugar, salt and cinnamon and mix well; sprinkle over tops.
- Let rise for 20 minutes and bake at a preheated 400F oven for 20 minutes.
Nutrition Facts : Calories 187.1, Fat 7.7, SaturatedFat 4.6, Cholesterol 42.4, Sodium 115, Carbohydrate 26.4, Fiber 0.7, Sugar 10.8, Protein 3.3
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