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Show Want a real Easter Treat? Serve this Sugar Bun Loaf f 7 ' 7 f f ' i 1 ' h ' i Y f JX- , I i i Each slice rich with pecans, cinnamon and sugar "Perfect for Easter breakfast!" break-fast!" That's what you'll say when you taste this wonderfully delicious breakfast bread. Sugar Bun Loaf is really many little sugar buns rolled into one and baked in a tube pan. They , blend into the most surprising loaf, each slice marbled with a mixture of pecans, cinnamon and sugar. Purer all-vegetable Spry lets all the spicy goodness come through richly. None of the delicious flavor is lost. Don't fail to try this tempting loaf soon. It's so light, tender and full of flavor, you'll want to serve it often for breakfast, or cut in dainty slices for tea. One taste of this Sugar Bun Loaf and you'll put the recipe among your favorites. So clip it now. Sugar Bun Loaf 1 cup hot 2 eggs, -well beaten potato water 5 cups sifted all- 1 teaspoon salt purpose flour Yi cup Spry 1 cup pecans, l1 cups sugar chopped 2 cakes com- 1 teaspoon pressed yeast cinnamon cup lukewarm Ji cup water butter Drain hot water from boiled potatoes. po-tatoes. Add salt, Spry and M cup sugar. Cool to lukewarm. Dissolve yeast in lukewarm water. Add to potato-water mixture. mix-ture. Add eggs. Add flour and knead to a smooth dough. Cover and let rise until double in bulk (about 2 hours). Shape dough as follows: fol-lows: grease hands thoroughly with Spry, take small portion of dough and squeeze between thumb and forefinger into 1-inch balls. Combine 1 cup sugar, pecans and cinnamon. Dip each ball of dough in melted butter and roll in sugar mixture. Place in Spry-greased Spry-greased tube pan. Cover and let rise in warm place until light. Bake in moderate oven (350F.) 1 hour. (AH -measurement in this recipe are level) |
