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Name: Rich Tea Loaf
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 c Butter; 1 1/2 ts Lemon Peel grated; 2 Egg yolks; 1 Envelope dry active yeast; 1 Egg, lightly beaten; 1/2 ts Salt; 3 c (about) flour; 1/4 c Lukewarm water; 1/3 c Milk, scalded; 1/4 c Sugar; 1/4 ts Lemon extract

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INGREDIENTS

1/4 c Butter
1 1/2 ts Lemon Peel ; grated
2 Egg yolks
1 Envelope dry active yeast
1 Egg, lightly beaten
1/2 ts Salt
3 c (about) flour
1/4 c Lukewarm water
1/3 c Milk, scalded
1/4 c Sugar
1/4 ts Lemon extract

INSTRUCTIONS

Source: New York Times Magazine (circa 1968) Yield 1 loaf 1. Dissolve yeast in water. 2. Place the milk in a large bowl and add the sugar and butter. Stir to melt and dissolve. Cool to luke warm. 3. Beat the egg and yolks together and add to the yeast. Stir into the milk mixture in the bowl. Add the salt, peel and extract. 4. Gradually stir in the flour to make a soft dough. Knead with a dough hook or by hand until smooth. 5. Place the dough in a clean greased bowl and let rise covered in a warm place until doubled in bulk, about 1 hour. 6. Punch down and knead lightly on a floured board. Roll into a rectangle 10 X 4 inches. Roll up from the short end, tuck under the ends and place in a greased 9 X 5 loaf pan. 7. Cover and let rise until double, about 1 hour. 8. Preheat oven to 375 degrees. Bake 10 minutes. Reduce heat to 350 degrees and bake 30 minutes longer or until done. (Watch carefully toward the end. If its getting too brown, cover lightly with foil.) Posted to JEWISH-FOOD digest V97 #210 by fancymom@juno.com (Frances Kahn) on Jul 7, 1997

NOTES

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Rich Tea Loaf

1/4 c Butter
1 1/2 ts Lemon Peel grated
2 Egg yolks
1 Envelope dry active yeast
1 Egg, lightly beaten
1/2 ts Salt
3 c (about) flour
1/4 c Lukewarm water
1/3 c Milk, scalded
1/4 c Sugar
1/4 ts Lemon extract

Source: New York Times Magazine (circa 1968)    Yield 1 loaf    1. Dissolve yeast in water.    2. Place the milk in a large bowl and add the sugar and butter. Stir to  melt and dissolve. Cool to luke warm.    3. Beat the egg and yolks together and add to the yeast. Stir into the milk  mixture in the bowl. Add the salt, peel and extract.    4. Gradually stir in the flour to make a soft dough. Knead with a dough  hook or by hand until smooth.    5. Place the dough in a clean greased bowl and let rise covered in a warm  place until doubled in bulk, about 1 hour.    6. Punch down and knead lightly on a floured board. Roll into a rectangle  10 X 4 inches. Roll up from the short end, tuck under the ends and place in  a greased 9 X 5 loaf pan.    7. Cover and let rise until double, about 1 hour.    8. Preheat oven to 375 degrees. Bake 10 minutes. Reduce heat to 350 degrees  and bake 30 minutes longer or until done. (Watch carefully toward the end.  If its getting too brown, cover lightly with foil.) Posted to JEWISH-FOOD  digest V97 #210 by fancymom@juno.com (Frances Kahn) on Jul 7, 1997

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Nutrition

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Serving Size: 1 Serving (557g)
Recipe Makes: 1 Servings

Calories: 1862
Calories from Fat: 1065 (57%)

Amt Per Serving		% DV

	Total Fat 118.3g	158 %
	Saturated Fat 55.2g	276 %
	Monounsaturated Fat 43.9g
	Polyunsanturated Fat 13.2g
Cholesterol 3478.5mg		1070 %
Sodium 4935.8mg		170 %
Potassium 358.7mg		9 %
Total Carbohydrate 162.3g		48 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 161.2g
Protein 44g		63 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1862

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