Easter Bread

Ingredients

• one yeast cake
• two cups flour
• two cups water
• six cups flour
• two cups milk
• one and one-half cups currants
• one and one-half cups raisins
• one-half cup sugar
• butter the size of a large hen's egg
• one teaspoon salt

Method

1. 1

   Mix and set to rise overnight.

2. 2

   In the morning, take flour, milk, currants, raisins, sugar, and salt; mix and let rise until light, then mold and put in pans until light, wet top with melted butter, and bake one hour.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 27. The excerpt below is the record exactly as published.

one-half cup sugar, one cup milk, one- half cup yeast and flour to sponge. When light add one-half cup butter, worked in with the hands (not kneaded) and flour enough to make it soft so that it may be patted down into a greased pan to bake. Let rise again, put little specks of butter over the top, press them in and sprinkle with sugar and cinnamon. Bake about twenty minutes, and cut in strips an inch wide for breakfast or lunch. Easter Bread^ — One yeast cake, two cups each flour and w^ater ; mix and set to rise overnight ; in the morning take six cups flour, two cups milk, one and one-half cups currants, one and one-hali cups raisins, one-half cup' sugar, butter the size of a large hen's egg rubbed in cold, one teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.