Anonymous Fri Oct 07 16:49:09 2005

1/2 lb Butter

2 pk Yeast

9 c Flour

4 ea Eggs

2 t Vanilla

2 c Milk

1/2 c Warm water

1 c Sugar

1-1/2 T Salt

Poppy Seed Filling: Nut Filling: 1 lb. Poppy seed 1 lb. Nuts, ground 2 sm. Apples, grated 2

sm. Apples, grated 1 1/2 c. Sugar (to taste) 1 c. Sugar, to taste : Grated lemon rind 1 t.

Vanilla 1 dash Cinnamon 3 T. Shortening (melted) 1/4 c. Seedless raisins (opt) : Milk, if

needed to moisten 1 t. Vanilla Dissolve butter in 1 cup hot milk. Pour over sugar in large

mixing bowl to dissolve. Add other cup of milk, then eggs, salt, vanilla, yeast, which has

been dissolved in 1/2 cup warm water. Now add 3 cups of flour which has been dissolved

in 1/2 cup warm water. Now add 3 cups of flour. Mix all this with an egg beater, then by

hand with large wooden spoon. Add remaining flour and knead by hand for about 10

minutes. Place in large, well greased pan. Cover with wax paper or with towel and let rise.

Then roll on floured board and fill with desir

ed filling. Roll up dough. Place on buttered pans and let stand in warm place for about 1

hour., or until it rises again. Brush tops lightly with egg white. Makes about 8 or 9 loaves.

Nut Filling: Combine all ingredients Poppy Seed Filling: Grate apples into the poppy seed

and sugar, lemon rind, vanilla. Pour over the melted shortening. If not moist enough to

spread, add a little milk.