Pecan Yeast Breads
egg, butter, salt, and enough flour to form into a loaf. Let rise and roll out to 4 inch in thickness. Spread with butter, sprinkle with sugar, cinna- mon, and pecans. Roll up as for jelly roll, eut in 1 inch slices, place on end in pan, and let rise. Spread with butter, sprinkle with sugar, and bake.
i GC, milk 1 t. salt
1 cake yeast 1 C. chopped pecans 2 T. water 2 ergs 2 T, powdered sugar 1% ©. butter
Flour
Seald milk. When lukewarm, add yeast cake dissolved in 2 T. warm water, sugar, and enough flour to make a medium stiff batter. Let rise overnight. In morning, knead, add salt, nuts, eggs, melted butter, and flour until dough is stiff, Let stand 2 hours. Knead, make into small bails, place in pans, let rise 2 hours. Brush over with mixture of milk, egg white, and sugar, and bake.
1G. milk 2 C. flour
% C. sugar th C. butter
% t. salt 1 FT. cinnamon
1 yeast eake % C. pecans grated % ©. lukewarm water i t. lemon
Seald milk. Add half of sugar, and salt. When
Raised Buns
Spice Bang
lukewarm, add yeast cake dissolved in lukewarm .
water, and 2 C. flour. Let rise until light. Knead. Add butter, remaining sugar, cinnamon, pecans, Jemon, and flour to make a dough. Let rise, shape like biscuits, let rise again and bake. May be brushed with beaten egg before baking if pre ferred glazed.
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