1/4 c. lukewarm water
1 c. milk, scalded
1/2 c. sugar
1/2 c. oleo or butter
1 1/2 tsp. salt
4 1/2 to 5 c. flour
2 eggs
1 c. quick uncooked oatmeal
1 tsp. vanilla
Soften yeast in lukewarm water. Combine scalded milk, sugar, butter and salt. Cool to lukewarm. Stir in 1 1/2 cups flour, beat vigorously; add eggs, beat well. Stir in softened yeast. Add oats and vanilla. Stir in enough flour to make soft dough. Put enough flour on board and add dough. Knead until dough is smooth and not sticky. Round into ball and place in greased bowl. Let rise for 2 hours. Break off 2/3 of dough and divide into 3 equal parts. Roll each portion to form strips about 14 inches long. Roll in sugar and cinnamon mixture. Braid the strips together. Place in a pan 9x13 1/2 inches, greased; do the same with remaining dough. Place on top of first braid. Stick toothpick in to hold it together. Bake at 350 for 45 to 50 minutes. When cool, drizzle with a glaze.
Mrs. Fred (Elsie) Wulliman
Our Swiss Pantry II
First Mennonite Church
1987
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