Mix yeast cakes, 1 tbs. sugar, and 2 tbs. flour in 2 cups lukewarm milk; stir until dissolved. Cover bowl and let stand in warm place to work until bubbly, about 1-1/2 hours.
Variation: if desired, use only 1/2 cup raisins and add 2 ounces blanched chopped almonds and 2 ounces finely diced candied orange peel; mix these in near the end of kneading.
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