(Good in juice cans)

  • 2 pkgs. yeast
  • 2 c. milk
  • 1 c. cream
  • ½ c. water
  • 1 c. butter
  • 12-15 eggs beaten
  • 2 c. sugar
  • salt
  • grated rind of lemon
  • vanilla
  • almond flavouring

Bring milk and cream to boil, take off stove and add 2 c. sugar, beaten eggs and melted butter and extract. Make a soft dough as for sponge and set in warm place to rise. Now stir well and add enough flour to make a soft dough. Let rise till double in bulk and put on pans, rise again and bake in moderate oven. Alternatively: Set in 48oz. juice cans to rise and bake. (note: Grandma advises not to bake in cans because even when greased it’s too hard to get the bread out).


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