Google Docs recipe upload is trudging ahead. It's nice to revisit old recipes and look through them and think, will I ever make this? Really? In the world's smallest kitchen? It's been fun to see what makes the grade. Here's an old one I have made.
Wow - did I really make the recipe I'm going to share with you? Well, yes. It's good, but six hours? Eh, those old European recipes take forever, or forevs as the kids like to say now. Easter is long gone, but this sweet cake-bread (?) is pretty good. Great for breakfast and/or french toast, or even trifle, if you are really feeling ambitious.
Meanwhile, remember yesterday I told you I posted some industrial pics on Facebook cause I had a show last weekend and my dressing room was a locker room? Here are a few of them, with some random nun stuck in there for snickers. Yes, I can hear you snickering in cyberspace. Hey, try making this bread. Soon, I'll hear NO snickering but a lot of cursing! Meh - whatevs. Rhymes with forevs....:)
Easter Bread Cake from Croatia
Takes nearly 6 hours!
1 pk. active dry yeast
1 cup + 1 tbs. sugar
1/4 cup warm water
5 large eggs, separated
1 cup milk
6 1/2 cups flour
1 1/2 sticks butter
1 tsp. vanilla
1/2 tsp. salt
confect. sugar for dusting
Dissolve yeast and 1 tbs. sugar in warm water. Let stand till foamy, five minutes
Beat egg whites in stand mixer till soft peaks. Add yeast mix, milk and 2 cups flour. Mix. Leave in bowl, cover, let sit one hour
Whisk egg yolks with 1/2 cup sugar. Melt butter with remaining 1/2 cup sugar. Cool, then mix with egg yolks, vanilla and salt.
Add butter/egg mix to yeast. Mix well. Add 4 1/2 cups flour and mix with dough hook. Knead 2 to 3 minutes. Cover and let rise, 1 1/2 hours.
Stir down, cover, let rise again, 1 hour.
Grease a 10 inch tube pan. Put dough in pan and let rise again, 1 hour!
Heat oven to 325. Bake for 1 hour. Cool in pan for 10 minutes and then a rack. Dust with brown sugar.
You ARE going to have to cook for us the next time you come to town. Sounds delish
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