Recipe by Charlotte J
(Toppings to follow.) This recipe is from Mrs. S. Hiller, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782. Add the topping of your choice from the following recipes 40284, 40283, 40282, 40279, 40270 and the Crumb topping #40276.
Top Review by bluemoon downunder
Easy to make, and Charlotte J's instructions were so easy to follow for an occasional baker like me. I used butter, and made this in order to make Charlotte J’s Apfel Kuchen Recipe #40270. SO worth the effort: scrumptious! And I'm sure it would have passed my German grandmother's taste test! Thank you, Charlotte J!
- 1 cup milk
- 1⁄2 cup lard or 1⁄2 cup butter
- 1⁄4 cup water
- 1 egg, beaten
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1 (1/4 ounce) package dry yeast
- 4 -4 1⁄2 cups flour
Directions See How It's Made
- Scald milk.
- Stir in sugar, salt and lard.
- Cool to lukewarm.
- Measure water into large warm bowl.
- Sprinkle in yeast, stir until dissolved.
- Stir in milk mixture, egg and half of flour.
- Beat until smooth.
- Add remaining flour to make a stiff batter.
- Cover loosely.
- Keep in cool place for at least 2 hours.
- (Dough may be kept in refrigerator up to 3 days).
- Take 1/2 of the dough and pat dough into a greased 13" x 9-1/2" x 2" pan, pushing dough up pan sides to form a ridge.
- Add the topping of your choice from the following recipes: Recipe #40284, Recipe #40283, Recipe #40282, Recipe #40279, Recipe #40270 and Recipe #40276.
- Cover and let rise until doubled (45 to 60 minutes).
- Bake at 375° for 35 minutes or until done.