Mrs. Otta Mae Adkins
New Iberia, La. #207 OES
- 3/4 cup milk, scalded
- 2 Tbsp sugar
- 1 tsp salt
- 2 Tbsp shortening
Stir to dissolve. Pour into mixing bowl. Cool to lukewarm. While milk cools, sprinkle dry (or crumble compressed) yeast into warm (not hot) water:
- 1 cake compressed yeast (OR 1 package active dry yeast)
- 1/4 warm (not hot) water
Stir till dissolved. To cooled milk, add 2 cups flour. Mix well; then beat till smooth. Stir in dissolved yeast.
Add 1 egg and beat at least 1 minute. Stir in remaining 3/4 cup flour and beat till smooth, about 2 minutes.
Scrape batter down from side of bowl. Cover and let rise till doubled (about 1 hour). Stir down and turn into a greased 9″ round cake pan or into a loaf pan 4 1/2 x 2 3/4 x 9″. Let rise till doubled (about 1 hour). Bake in moderate oven (350°) for 45 minutes. Turn out on rack. Cool slightly. Serve with butter and marmalade. Separate pieces with forks instead of cutting.
Very good with Frosting made of:
- 3/4 cup sifted confectioners sugar
- 1 Tbsp cream
- 1/4 tsp vanilla
Mix well and pour on while still slightly warm.