Source of Recipe
unknown probably Betty Crocker
List of Ingredients
1 package active dry yeast
1/2 cup warm water
1/2 cup lukewarm milk -- scalded then cooled
2/3 cup butter -- softened
1 teaspoon salt
3 cups flour
Dissolve yeast in warm water in large mixer bowl. Add milk, 2/3 cup butter, the eggs, salt and 1 cup of the flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 30 minutes. (Batter is ready if indentation remains when touched with floured finger.)
Stir down batter by beating about 25 strokes. Spread evenly in greased 2 quart casserole dish. Cover; let rise until double, about 40 minutes.
Heat oven to 375 degrees F. Place loaf on low rack, so that top of casserole is in center of oven. Casserole should not touch sides of oven. Baked until loaf is brown and sounds hollow when tapped, 40 to 45 minutes. Immediately remove from casserole dish. Brush top of loaf with butter; cool on wire rack. To serve, cut into wedges with serrated knife.
Cheese: Stir in 1 cup shredded Cheddar or Swiss cheese and 1/2 teaspoon pepper with second addition of flour.
Whole Wheat: Substitute 1 1/2 cups whole wheat flour for 1 1/2 cups of the second addition of all-purpose flour.