Update my dinner status, I'm making this tonight.
Servings: 1 Loaf
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Heat milk just to boiling; cool to 110?. Stir yeast into milk; let stand 5 minutes. Beat butter and sugar in medium bowl until fluffy; beat in eggs 1 at a time. Stir in combined flour, rind, mace and salt alternately with milk mixture, beginning and ending with dry ingredients (dough will be soft). Cover bowl; let rise in warm place until dough has doubled in size, about 1 1/2 hours. Stir down dough. Drop by large spoonfuls into greased 6 cup ring mold. Let rise, uncovered, until doubled in size, 30 to 40 minutes. Bake bread at 350?F until golden, 25 to 30 minutes. Cool in pan 10 minutes; remove from pan. Serve warm. *Bread can be made 2 to 3 days in advance; store at room temperature, wrapped in aluminum foil. Heat bread at 350?F until warm, 10 to 15 minutes. Yield: 1 loaf Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31, 1999
