Recipe - Rich Tea Loaf

1 Envelope dry active yeast
One fourth cup Lukewarm water
1/3 cup Milk, scalded
One fourth cup Sugar
One fourth cup Butter
1 Egg, lightly beaten
2 Egg yolks
One half teaspoon Salt
1 One half teaspoon Grated lemon peel
One fourth teaspoon Lemon extract
3 cup (about) flour

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 it's getting too brown, cover lightly with foil.) Posted to JEWISHFOOD
digest V97 #210 by fancymom@juno.com (Frances Kahn) on Jul 7, 1997