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New Year's Bread Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Single Batch:
1 cup sweet milk
1/2 cup water
1/2 cup melted margarine or butter
2 teaspoons vanilla
1/2 teaspoon salt
3/4 cup sugar
1 pkg dry yeast
2 or 3 eggs, well beaten with fork
Directions:
Directions:
New Year's Bread - Lucille "Grandma" Kempf
December 31, 1975

Disolve yeast in the 1/2 cup lukewarm water.
Heat milk and melt butter/margarine in it. Let cool. Put yeast water, milk and beaten eggs, salt, sugar and vanilla in large heavy earthenware bowl. Add flour to make dough firm enough to knead in the bowl till dough is elastic and does not stick to bowl. Cover with towel and let rise till double. Knead dough again and put some flour on a table and top with dough. Cut off hunks and roll in rolls, then shape in a round or pretzel shape for New's Years Bread and put on cookie sheet and let rise till double about 30 minutes. Right before putting in oven, brush rolls with well beaten egg mixed with 1 tsp milk on top for glaze. Bake at 350 for 12 to 15 minutes or till brown. For a double batch, use about 1/2 of a 5 lb bag of flour. To double recipe, double all ingredients, and use 3 pkg dry yeast (Lucille's notes say 2 pkg yeast in summer would do) and 5 large eggs.

Can shape dough into rolls,or pretzel shaped New Year's Bread, or make coffee cake
Personal Notes:
Personal Notes:
Roselyn Keller Kempf's notes: I visited Lucille Kempf in 1975 and wrote down the recipe as she mixed the dough and watched her knead it in a large white earthenware bowl. I had never seen anyone knead dough in a bowl - usually it was on a tabletop. New's Year Bread was always made for New Year's Day in the Castroville area and is still available today at Haby's Alsatian Bakery for New Year's.

 

 

 

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