Bread and dough, and pretty much anything involving yeast and rising, are not something I have tackled yet in my cooking odyssey. At least, not outside of a bread machine. This particular recipe is stepped out with clear directions. Once the dough is ready to be baked, it will be made into smaller pieces and a filling such as a nut or fruit gel added to the center. Coming soon we will look at a filling recipe from Verne.
Verne’s Basic Dough for Nut Roll or Prune Bread
1 1/2 c scalded milk
1 cup sugar
2 yeast cakes
1/2 lb soft margarine
4 beaten eggs
6 1/2 – 7 cups flour
1 tsp salt
1. Mix scalded milk and sugar, and let cool
2. Add yeast and let set
3. Add 3 c flour. Let raise 1 hour
4. Add margarine
5. Add eggs, flour salt. Mix until hands come clean. Put in warm place to raise until pot is full or double. About 2 hours. Now you can put this in the refrigerator until you wish to use it. (It will keep 3-4 days)
Let rest for 1/2 hour on the table after you have rolled & filled them. Bake 350 – 35 min.
Bus with egg before putting in oven