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| 1 Packung | dry yeast |
| 1/4 Tasse | water warm |
| 1 Tasse | Hot scalded milk |
| 1/2 Tasse | butter |
| 1/2 Tasse | sugar |
| 2 | Eggs lightly beaten |
| 2 Teelöffel | vanilla |
| 1 Teelöffel | salt |
| 4 | (up to) |
| 4 1/2 Tasse | sifted flour |
| 3 Esslöffel | sesame seeds |
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Dissolve the yeast in the warm water. Combine the milk, butter and sugar in a large mixing bowl and cool to lukewarm. Stir in the 2 eggs (less 2 Tablespoons reserved for egg wash), vanilla, salt and yeast. Gradually add the flour to form a stiff batter, beating well after each addition. Cover and let rise in a warm place until light and doubled in bulk, about 1 hour. Beat down and let rise again until light and doubled in size, about 3/4 hour. Turn into 2 (9x5) well-greased loaf pans. Let rise in a warm place until light, about 3/4 hour. Brush with reserved egg wash and sprinkle with sesame seeds. Bake at 350° for 25 to 30 minutes or until golden brown. To store, wrap in aluminum foil and place in refrigerator. After 1 night's storage, this bread makes excellent sandwich bread. Yield: 2 loaves.
Dora C. File
La Petite Tea Room
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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