Aunt Hazel Bread
| Submitted by: Stacy Snyder, Educational Technology Project Manager, University Libraries | Servings: 32 |
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My family is full of terrific bakers. This is a bread recipe that my Aunt Hazel made for every family gathering. It is equally good as sliced bread, rolls, or as a base for cinnamon bread.
Ingredients
| 2 cup milk | 6 tbsp butter | ½ cup + 1 tsp sugar |
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| 1 tsp salt | 1 tsp vanilla | ½ tsp nutmeg |
| 7 ½ to 8 cup flour | 2 packages yeast | 2 eggs |
Instructions
- Dissolve yeast in 1/4 cup lukewarm water with 1 teaspoon sugar.
- Scald milk. Add butter, 1/2 cup sugar, salt, and nutmeg.
- Stir 4 cups flour into milk mixture. Add yeast, eggs, and vanilla; beat well. Add enough extra flour to make non-sticky dough. Let rise to double bulk (about 1 hour). Gently fold to remove air; let rise second time (about 1 hour).
- Remove from bowl and knead on a floured surface until not sticky.
- For rolls:
- Preheat oven to 375. Form dough into rolls and put into appropriately sized pan. Bake until light brown, about 25 minutes.
- For bread:
- Preheat oven to 350. Form dough into loaves and put into loaf pans. Bake until light brown and hollow-sounding when tapped on the bottom.
- For cinnamon bread:
- Preheat oven to 350. Roll dough into slightly less than 1/2-inch thickness. Spread with softened butter. Sprinkle with brown sugar and cinnamon. Raisins, dates, or nuts are optional. Roll like a jelly roll. Place in loaf pans. Bake until light brown, about 30 minutes.
