Paulette Vickery's Recipes

Shaker Sweet Bread

breads

1/2 cup milk
1/2 cup sugar
1 1/2 teaspoon salt
1/2 each stick butter
1/2 cup warm water
2 pkg active dry yeast
2 each eggs, beaten
4 1/2 cup flour

Scald milk, and add sugar and butter. Cool until luke warm. Warm the water, and place in a large warm bowl. Add yeast, and stir until it is dissolved. Stir in luke warm milk mixture, beaten eggs, and 1/2 of flour. Beat until mixture is smooth. Stir in remaining lour, until dough is stiff. Knead, to work down, 4-5 minutes. Place dough in greased large bowl. Turn dough once to grease entire surface. Set bowl in a warm draft free place, and let rise until double in bulk.Roll or pat dough into a square, pushing out bubbles during shaping. Spread dough generously with melted butter, and sprinkle it with a mixture of brown sugar and butter. Sprinkle raisins on top of brown sugar and butter mixture. Roll up dough, jelly roll fashion, and slice into 1 inch slices. Place slices on a greased baking sheet, and let them rise for 1 hour. Bake at 350 degrees, 20-25 minutes. Spread with glaze, with still hot. To make glaze, combine powdered sugar and water. Make glaze thin and refrigerate, until ready to use, giving it a good spreading consistency.

Yield: 24 servings




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