* Coarse or raw sugar is available in specialty stores. Melt butter in saucepan on stovetop. Add milk and sugar; stir well and heat to 110 degrees F, slightly more than lukewarm. Pour into mixing bowl, stir in yeast to dissolve and let stand 10 minutes. Beat in eggs, then gradually beat in flour mixed with salt. Knead dough until smooth and elastic on lightly floured surface. Cover with a damp towel and let rise until doubled. Punch dough down, shape into a 7-inch round. Place in greased 9-inch cake pan. Beat egg yolk with water and brush over dough; sprinkle with coarse or raw sugar. Cover with damp towel and let rise in a warm place until doubled. Preheat oven to 350 degrees F. Bake 45 to 50 minutes, or until well browned and hollow sounding when tapped lightly. Cool on rack. Serve warm or toasted. To serve, cut bread into quarters, then slice each quarter into five slices, each about 1-inch thick. Makes one 9-inch round loaf PER SERVING of 1/20th of a loaf Calories: 119 Protein: 3 grams Fat: 3 grams Cholesterol: 39 mg Carbohydrate: 19 grams Sodium: 89 mg Exchanges: 1 starch, 1/2 fat Source: Frances Price as published in the Oregonian FoodDay Typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 02 Oct 96 Posted to MM-Recipes Digest V3 #339 From: BobbieB1@aol.com Date: Tue, 10 Dec 1996 19:40:40 -0500
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|Serving Size: 1 Serving (1335g)|
|Recipe Makes: 1|
|Calories from Fat: 1345 (37%)|
|Amt Per Serving||% DV|
|Total Fat 149.4g||199 %|
|Saturated Fat 48g||240 %|
|Monounsaturated Fat 57.3g|
|Polyunsanturated Fat 29.9g|
|Cholesterol 2423.3mg||746 %|
|Sodium 753.8mg||26 %|
|Potassium 1391.6mg||37 %|
|Total Carbohydrate 466.1g||137 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 451.7g|
|Protein 116.1g||166 %|
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Calories per serving: 3677
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