1 pk Dry yeast 1/2 c Warm water 1/2 c Boiling water 1 t Cinnamon -- ground 3/4 c Sugar 3 Eggs 1/4 c Butter -- melted 1/2 c Warm milk 1 t Baking powder 1/2 ts Salt 5 c Flour (all-purpose) 1 Egg yolk -- beaten Sesame seeds 5 Eggs -- hard-cooked; unshelled -and dyed red Soften yeast in warm water and set aside. Combine boiling water and cinnamon; set aside. Combine sugar and eggs; beat well. Add melted butter to egg mixture and beat again. Skim off 1/4 cup clear cinnamon water and add along with yeast and milk to egg mixture, blending well. Combine dry ingredients and add to batter; knead dough until smooth and elastic, about 10 minutes. Shape dough to fit into 2 greased 8 inch round pans; crisscross 2 strips of dough over each loaf. Cover and let rise in a warm place until doubled in bulk. Brush loaves with beaten egg yolk and s
prinkle with sesame seeds. Bake at 350 degrees for 25 minutes or until brown. Push dyed eggs into bread immediately when loaves are removed from oven. SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.
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