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Theresa Kovatch's
Holiday Bread

From Jeanette's Recipe Cards

Lots of options on baking containers and styles

Quantity Ingredients Preparation Notes
1 1/2 C Butter
  •   In sauce pan - heat butter and milk or sour cream.  Cool to luke warm
  •   Soften yeast in warm water
  •   Add yeast to butter and milk mixture
  •   Add sugar, eggs, salt and raisins or cherries
  •   Mix well
  •   Gradually add 10 - 12 Cups of flour to form a stiff dough
  •   Knead well
  •   Let rise until double
  •   Divide into 9 pieces for 1 lb coffee cans or two large pieces for large cakes (13 x 9) - for pull-aparts, use 8 tin foil lined cake pans or an angel food tin.
  •   For coffee cans - bake at 350 for 30minutes
  •   For large cakes - bake at 350 for 30 minutes
  •   For pull-aparts - bake at 350 for 35 minutes
  •   For Angel Food tin - bake at 350 for 65 minutes
1 1/2 C Milk or Sour Cream
4 Cakes Yeast
1 1/2 C Warm Water
3/4 C Sugar
3 tsp Salt
4 Eggs (beaten)
10 - 12 C Flour
  Cherries - (Dried or Maraschino) or Raisins
   
   

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Last modified: 02/19/11