Recipes from around the world – Volume 2 - 2x2successteam.com

1/2 t salt
4 c flour,unbleached, unsifted
Recipes from around the world – Volume 2
Sprinkle yeast into milk to dissolve. In a large bowl beat sugar
and butter until light and fluffy. Beat in eggs, one at a time. Stir in
vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add
milk and flour mixtures, alternately, ending with the flour mixture.
Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into
pan. Cover and let rise until doubled in bulk, about 2 hours. Bake
in preheated 375 degree F. Oven for 40 minutes or until browned and
done. Serve warm with butter. * The gugelhopf mold is know also as a
turban-head pan. If this is not availiable, you can use the others
with the same results.
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