| PLUCKETT BREAD 1 cup milk 5 tablespoons butter 3 tablespoons white sugar 2 teaspoons salt 1 egg, beaten 1 tablespoon yeast 1 cup warm water 5 cups flour, more or less 1 cup nuts, chopped fine ½ cup white sugar ½ teaspoon cinnamon ½ cup melted butter In a large pan, heat milk until it is hot enough to melt the butter, then add butter, sugar and salt. Stir until the sugar is dissolved and butter is melted. Cool to room temperature and then add the beaten egg. Dissolve yeast in warm water and let stand for 5 or 10 minutes. Pour into milk mixture. Stir in enough flour to make a tender, slightly sticky dough. Set pan aside in a warm area and cover with a lid or clean cloth. Allow dough to rise until double. Set out three small cereal bowls. Place ½ cup melted butter in one. Mix cinnamon and sugar together in the second bowl and place chopped nuts in the third. Butter the bottom and sides of an angel food pan or tall bread pan. Punch dough down and divide into balls about the size of an egg. Dip each ball into melted butter, then chopped nuts and finally into cinnamon and sugar mixture. Layer the balls in the pan. Let rise until double in bulk and dough gives slightly when touched lightly with your finger. Bake 375 F for 20 minutes or until golden brown. |
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