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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 1/2 packages dry yeast |
3/4 cup warm milk (105° to 115°) |
3/4 cup butter or margarine, softened |
1/4 cup plus 2 tablespoons sugar |
3 eggs, separated |
3 cups all-purpose flour |
3/4 teaspoon salt |
Directions:
1. Dissolve yeast in warm milk, stirring well. Let stand 5 minutes or until bubbly.
2. Cream butter; gradually add sugar, beating well. Add egg yolks, beating until smooth.
3. Combine flour and salt; add to creamed mixture alternately with yeast mixture, beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
4. Spoon batter into a well-greased 9-cup mold. Let rise, uncovered, in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
5. Bake at 375° for 30 minutes or until golden brown. Cool in mold 10 minutes; invert onto serving plate. Slice and serve.
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