Prep 3 hrs
Cook 1 hr
Rich yeast bread baked in a tube or Bundt pan. From The Southern Living Cookbook.
- 1 (1/4 ounce) package active dry yeast
- 1⁄4 cup warm water (105 deg. to 115 deg.)
- 3⁄4 cup warm milk (105 deg. to 115 deg.)
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1⁄3 cup sugar
- 3 eggs, well beaten
- 4 cups all-purpose flour
- 1 teaspoon salt
- Dissolve yeast in warm water in a medium bowl; let stand 5 minutes.
- Stir in milk.
- Cream butter and sugar in a large bowl at medium speed of an electric mixer until light and fluffy; add eggs, beating well.
- Combine flour and salt; add to creamed mixture, beginning and ending with flour. Mix well after each addition. (Batter will be stiff.).
- Cover batter, and let rise in a warm place (85 deg.), free from drafts, 2 hours or until doubled in bulk.
- Spoon batter into a well-greased 10 inch tube pan or Bundt pan. Cover and let rise in a warm place, free from drafts, until doubled in bulk. Bake at 350 degs. for 50 to 60 minutes
- Remove bread from pan, and let cool on wire rack.
This is a very nice sweet bread; it is easy to make and makes the whole house smell great while it is baking! Homemade bread never makes it past the cooling stage in our house and this bread was no excpetion. It was served warm, right out of the oven, with a little Orange Butter on the side. Made for the 2008 Camera-less Chef Event as a "thank-you" for being such a great photographer.