Recipe by Lavender Lynn
This recipe is from my MIL. This is a yeast bread (German name: Schneeben) she has been making for all her family for years. It is loved by one and all. This has been passed down for at least 3 generations. The original recipe was some of this and some of that, and hands-on instruction to "add until it looks like this". It's been revised by my DH after a helpful review and some experimentation.
Top Review by CulinaryQueen
Photo Tag 2007 ~ I'm only giving this 3 stars as I had a heck of a time with it. I halved the recipe because I only wanted one cake, but I think the ratio of liquid to flour is a bit off as I didn't have a dough, but had liquid for the first rising, which obviously did not rise at all, but it did foam. In step 7 it says to add more flour to form a stiff dough. I must have added about 3 cups flour to get it to the right consistency and probably should have added a bit more. It did rise nicely once I had enough flour in it and it came out pretty good from the oven, although I think I should have baked it a bit longer as the bottom center seems a bit underdone. Would like to try this again with the corrected measurements. Sorry, but thanks Lynn.
- 3 cups milk
- 1 cup shortening
- 2 tablespoons yeast
- 1 cup water, lukewarm
- 1 tablespoon sugar
- 10 cups flour
- 2 teaspoons salt
- 4 eggs, beaten
- 1 1⁄2 cups sugar
- 2 tablespoons orange rind or 2 tablespoons lemon rind
- 1 cup raisins
- 1⁄4 cup butter, melted
- 1 teaspoon cinnamon
- 1⁄4 cup sugar
Directions See How It's Made
- Scald milk and shortening. To do this, bring milk almost to a boil over low-medium heat and then stir in the shortening to melt it. Set aside to cool until lukewarm.
- Dissolve yeast in lukewarm water and add 1 T sugar.
- When yeast is foamy and the milk is lukewarm add the yeast mixture to the milk.
- Add 4 C flour and salt.
- Beat well, cover and set in warm place until double in size. It should be the texture of thick pancake batter. (This is a step in old recipes known as the sponge, used to cultivate the yeast.).
- Punch Down. Add beaten eggs, 1&1/2 C Sugar, raisins, and orange rind.
- Add just enough flour, approx 4-5 Cups, to make soft dough just stiff enough to knead.(this is a judgement call about how much is enough).
- Knead for at least 5 minutes, using remaining flour to coat surfaces until dough becomes elastic enough to handle (might need a little more).
- Let rise until double again and punch down.
- Make into five round loaves and put into greased pie pans.
- Spread with melted butter on top and sprinkle with cinnamon and sugar mixture.
- Let rise again.
- Bake @375 degrees F for 35 min or until done. If it browns too quickly, turn oven down to 300 F midway through baking.
- When cool, slice 1/2 inch thick to serve. Great toasted!
- Same dough recipe without citrus rind makes good cinnamon rolls.