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Ingredients:
1/2 recipe:
3 packages
active dry yeast
1 Tbl. + 3/8 tsp. active dry yeast
1 doz. eggs
- beat well
6 eggs
- beat well
1 Tbl. anise extract 1
1/2 tsp. anise extract
1 Tbl. orange extract 1 1/2
tsp. orange extract
1 Tbl. lemon extract 1 1/2
tsp. lemon extract
1 Tbl. rum extract 1 1/2
tsp. rum extract
1 1/2 tsp.
vanilla extract
3/4 tsp.
vanilla extract
1/4 cup vegetable oil 1/8 cup vegetable oil
1 1/4 cup sugar 1/2
cup + 1/8 cup cup sugar
1/2 tsp. salt 1/4 tsp. salt
11 - 12 cups flour
5 - 6 cups flour
confectioners sugar
3/4 cup
confectioners sugar milk milk
Karo light corn
syrup
Karo light corn syrup
2 jars sprinkles 1 jar sprinkles
Add 1 cup warm
water to the yeast in a large bowl.
Add either flour
or sugar to the yeast mixture. whichever works
best for you.
-------If adding
sugar, add 1 1/2 tsp. (3/4 tsp. for 1/2 recipe) then stir.
-------If adding
flour, add enough to make it
like a pancake batter.
Cover with a towel and
set aside for about 1/2 hour.
Bread:
Combine
eggs, extracts, vegetable oil, sugar and salt, mix well.
Add about 2 cups
(1 cup for 1/2 recipe) of flour to mixture -
stir in.
Add yeast.
Add remaining flour slowly to yeast mixture.
Knead dough 5-10 minutes.
Place dough in greased bowl.
Cover bowl with wax paper and towel and let rise 1 - 1 1/2
hours.
Punch down dough in bowl.
Grease and lightly flour the pans you will use for baking
the bread.
Cut dough into loaves to fit your loaf or
Bundt pans. I use 9.25 x 5.25 x 2.75 pans.
Cover
pans with wax paper and towel. Let rise until
double. (1 hour).
Bake at 350 degrees for 30-40 minutes testing with cake tester.
Ice with plain icing.
Sprinkle
with sprinkles.
For icing - each loaf:
1 cup confectioners sugar
1 Tbl. milk
2 tsp. Karo light
corn syrup
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Copyright © 2001
Complete Control & Consulting Inc.