Yeast Breads

	1 package yeast
	½ stick butter, melted
	1 egg
	2 cups warm water
	¼ cup sugar
	4 cups self rising flour

Place yeast in 2 cups warm water. Set aside.
In a large mixing bowl blend together egg, butter, and sugar. Add yeast mixture. Slowly stir in flour, mix well.
May be stored in refrigerator and used as needed.

Fill greased muffin pan ½ full. Do not let rise. Bake at 400° F for 20 minutes.

My next door neighbor in the early 70’s was a Home Economics Major (she hated that) and she would do these when we would all cook out. One time we were doing steaks. We owned a bird dog named Mike that should have been in the state penn for robbery; he stole anything he could carry in his mouth, including a beautiful hooked rug, birthday party pack of dishes, fur coat, fresh delivered milk. But this night he got Big Tom’s steak. Tom hunted Mike down, retrieved his steak, washed it off, finished cooking it, and ate it. Big Tom said, “Mike was just hunting - got the steak by mistake, thought it was a deer!”

	4 ½ to 5 cups flour
	½ teaspoon salt
	½ cup sugar
	2 eggs and 2 yolks
	½ teaspoon lemon peel
	1 cup milk
	7 tablespoons butter
	¼ cup warm water, 110° F
	1 dry yeast packet
	2/3 cup golden raisins

Scald milk, add butter and cool to lukewarm. Mix 2 cups flour with dry ingredients. Add eggs, slowly add milk and butter. Dissolve yeast in warm water and add. Beat medium speed for 2 - 3 minutes. With wooden spoon, beat in rest of flour and raisins. Turn out and knead until smooth and elastic (10 minutes). Place in greased bowl, let rise 1 ½ - 2 hours. Form into braided loaf. Raise 1-1 ½ hrs. Bake at 350° F for 25 - 30 Minutes.

This is a traditional Eastern European Holiday (Christmas & Easter) bread recipe from my mother-in-law, Libby Bula (handed down from her Grandmother)