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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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This is another family recipe that has been past down for generations. We make this for Christmas and Easter. I've had a hard time letting this one go, but here it goes, this one is for Jules Ingredients:
the sweet bread |
2 pkg of dry yeast |
1/2 c. warm water |
1 cup of sugar |
2 tsp salt |
3/4 cup of shortening |
2 eggs |
1/2 tsp vanilla |
1 1/2 c. of scalded milk |
8 or 9 cups of flour |
for the filling |
4 cans of prepared poppy seed |
finely ground walnut or pecans |
sugar & cinnomin |
soften butter |
light brown sugar |
Directions:
1. Start with your yeast and water and 1 tsp. of sugar, let set
2. Then scald milk, before it cools add shortening, sugar, salt, and vanilla, then cool. ( I use the crisco butter flavored)
3. After it has cooled down add yeast and eggs to milk mixture, Mix
4. Add one cup of flour at a time until dough doesn't stick to fingers, hand kneed with love.
5. Grease Large mixing bowl, Place in warm place and cover. Let dough rise until double in size.
6. Divide in to six pieces, ( my Grandmother use to make 4 big ones ) I prefer 6 smaller ones.
7. Roll out one of the portions on a floured bake board to about 1/4 inch thick.
8. Brush on butter spread cinnomin and sugar and a little brown sugar within 1/2 inch of sides of dough, Rollup and tuck in side, Place on well greased or parchment paper on baking pan, with seam down
9. Cover and let rise again. For about 2 hours.
10. For the poppy seed
11. Roll out and just spread the poppy seed around to within 1/2 inch and roll up, cover and let rise the same.
12. Bake at 300 for about 25 min until golden brown.
13. Take out of oven place on cooling rack and brush with butter to keep crust soft.
14. After cool slice and enjoy!
15. My Grandmother Made a nut fillingout of:
16. 2 c. nuts chopped
17. 1 1/4 c. milk
18. 1/2 c. sugar
19. 1/2 c. honey
20. 1/4 c. butter
21. 3 eggs beatin
22. cool until thick
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