Grandma's Placek

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READY IN: 4hrs 40mins
SERVES: 50
YIELD: 5-6 Loves
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups whole milk
  • 1
    lb butter (4 sticks)
  • 2
    cups sugar
  • 2
    teaspoons salt
  • 12
    teaspoon nutmeg
  • 2
    teaspoons vanilla
  • 10
  • 2
    (1/4 ounce) packages dry yeast (not rapid rise)
  • 12
    cup very warm water (not too hot, see yeast package)
  • 6
    cups flour (approximately)
  • 1
    lb golden raisin (mixed with flour to prevent sticking)
  • Topping
  • 12
    cup sugar (or mixture of white and brown sugar)
  • 12
    cup flour
  • 14
    cup butter
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DIRECTIONS

  • Warm milk over low heat until scalded (soft bubbles form around edge of pot) but not boiling.
  • Add butter and remove from heat.
  • Mix in sugar, salt, nutmeg and vanilla. Let cool.
  • Meanwhile, sprinkle yeast into water in 2 cup measure,
  • stir in 1/2 teaspoon sugar.
  • Let stand undisturbed to “proof” about 10 minutes.
  • Add eggs to milk mixture, one at a time, beating well.
  • Add yeast-in-water mixture.
  • Add flour with raisins.
  • Knead dough 5 minutes, adding extra flour as needed.
  • Placed kneaded dough into greased pan and grease top of dough to prevent it from drying out. Keep warm to rise until double, about 1 to 2 hours.
  • Knead dough again (for 5 minutes) and put into greased loaf pans. Let rise 1 to 2 hours again.
  • This recipe makes approximately 1 bunt, 2 large and 2 small loaf pans.
  • Crumble topping ingredients together.
  • Add topping to bread in loaf pans.
  • Preheat oven and bake at 350 for 30-40 minutes.
  • Bread is done when tester comes out clean.
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