Golden Cake Bread Recipe
Introduce this Golden Cake Bread to your craving taste buds. They'll never ever want anything else for a long time to come. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
1 cup milk, scalded
1/2 cup butter or margarine
1/2 cup sugar
1 teaspoon salt
1 package dry yeast
1/4 cup warm water (105° to 115°)
2 eggs
2 teaspoons vanilla extract
4 to 4 1/2 cups all-purpose flour
Directions
Heat milk and butter in a saucepan until butter melts; stir in sugar and salt.
Cool to 105° to 115°.
Dissolve yeast in warm water; add to milk mixture.
Beat eggs lightly with a fork in a small bowl; set aside 1 tablespoon egg.
Add remaining egg and vanilla to milk mixture, mixing well.
Stir in flour; beat with a wooden spoon 2 minutes or until mixture is smooth (dough will be sticky).
Spoon dough into a greased bowl.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and beat with a wooden spoon 1 minute (dough will be stiff).
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Divide dough in half; shape each half into a loaf, and place in 2 greased 8 1/2-x 4 1/2- x 3-inch loaf pans.
Let rise in a warm place (85°), free from drafts, 45 minutes or until almost doubled in bulk.
Brush loaves with reserved egg.
Bake at 325° for 25 to 30 minutes.
Remove from pans; cool on wire racks.
Cool to 105° to 115°.
Dissolve yeast in warm water; add to milk mixture.
Beat eggs lightly with a fork in a small bowl; set aside 1 tablespoon egg.
Add remaining egg and vanilla to milk mixture, mixing well.
Stir in flour; beat with a wooden spoon 2 minutes or until mixture is smooth (dough will be sticky).
Spoon dough into a greased bowl.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and beat with a wooden spoon 1 minute (dough will be stiff).
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Divide dough in half; shape each half into a loaf, and place in 2 greased 8 1/2-x 4 1/2- x 3-inch loaf pans.
Let rise in a warm place (85°), free from drafts, 45 minutes or until almost doubled in bulk.
Brush loaves with reserved egg.
Bake at 325° for 25 to 30 minutes.
Remove from pans; cool on wire racks.
