Monte Carlo Bread

Ingredients

• 2 cups scalded milk
• 2 yeast cakes softened in y'z
• lyS teaspoons salt
• I cup sugar
• I cup shortening
• 9 cups flour (enough to make soft dough)
• 6 eggs
• lYi cups currants

Method

1. 1

   Add scalded milk to salt, sugar and fat.

2. 2

   When lukewarm, add the yeast.

3. 3

   Add one-half the flour and beat well.

4. 4

   Let rise until very light.

5. 5

   Add slightly beaten eggs, currants and remaining flour.

6. 6

   Knead lightly, let rise and when light place in well-oiled bread-pans.

7. 7

   Let rise and when light bake in moderate oven (350°-400° F.).

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 7. The excerpt below is the record exactly as published.

MONTE CARLO BREAD 2 cups scalded milk 2 yeast cakes softened in y'z lyS teaspoons salt cup lukewarm water I cup sugar 9 cups flour (enough to make I cup shortening soft dough) 6 eggs lYi cups currants

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