Directions: |
Directions:For the Bread:
1. Heat milk, butter, and shortening in a sauce pan over medium-low heat
2. Combine sugar and eggs in a large bowl
3. In a small bowl, crumble yeast cake and add a pinch of sugar and up to a tablespoon of warm water. Whisk until smooth. Add to sugar and egg mixture
4. Add milk mixture to sugar, egg and yeast and mix well
5. Add salt and mix well
6. Add flour one cup at a time. I use a fine mesh colander to sift, but if you have a sifter, you can use that as well. I start mixing with a whisk and about halfway through move to either a spatula or wooden spoon. Make sure you mix it well and have all the flour combined and the dough is smooth
7. Cover the dough and let it double for at least 1-2 hours
8. After the dough has doubled, mix it again with a spatula (least sticky method) and push all the air out.
9. Grease two large bread pans (9x4) with butter and flour
10. Split the bread dough between the two pans and top with the crumble (see directions below). Sprinkle heavily with cinnamon (it will spread out as the dough rises)
11. Let the dough rise again for another hour or so. The crumble might start to fall off. You can put both bread pans on a large, foil-lined cookie sheet to catch the crumbles.
12. Bake at 350º for 50-60 minutes. Internal temperature should be at least 190º
For the Crumble:
1. Combine the dry ingredients with the cut butter and shortening
2. Using a pastry cutter, cut the butter and shortening into the flour and sugar until combined and small clumps form
Serving Suggestion:
Serve with butter and sprinkle any crumb topping that falls off on top of the butter |
This recipe for GRANDMA Z'S SWEET BREAD is from