You can check on the pkg. or jar of yeast and it will say how much dry yeast to subsitute for the cake of yeast I haven't made this myself but the other recipes from the book have been very good.


  • 1 1/2 cups scalded milk, sweet cream or sour cream
  • 3/4 to 1 cup sugar
  • 2 cakes yeast
  • 6-6 1/2 cups flour
  • 1 cup butter, melted
  • 4 eggs, or 8 egg yolks
  • 2 teaspoons salt
  • filling;
  • 1 cup scalded milk
  • 1 1/2 pounds ground almonds or walnuts
  • 1/4 pound butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • grated rind of 1 lemon or 1 Tablespoon rum
  • 1 egg yolk
  • 4 egg whites, stiffly beaten


For the bread;
pour the scalded milk over the sugar. Stir to disolve the sugar then let cool to lukewarm,and add the yeast. Add 3 cups flour and beat well. Cover and let rise until sponge is full of bubbles. Then stir in the butter, whole eggs or egg yolk, salt and 3 more cups of flour(or more if needed). Beat well. Cover and let rise again until doubled. Divide into 2 parts and turn out onto a floured board. Roll to a thickness of 3/4 inch. Spread with filling and roll as for a jelly roll. Fit into a buttered tube pan. Cover and let rise again until not quite doubled. Bake 350 degrees for 45minutes to 1 hour or until browned and done. Glaze with a very light frosting.
Pour scalded milk over ground nuts. Add butter and stir to melt the butter. Now add sugar, vanilla, the grated rind or rum, egg yolk and egg whites.

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Submitted 6/13/05.
Source: A World of Breads
Submitted By: gail morris