JK got the recipe from a friend, so I unfortunately don't have a source for it (see end of this post for a copy of it). We didn't follow the recipe exactly; it says to form rolls, and we left it as more of a loaf and baked it in a bread pan. About two thirds through baking it, we pulled it out, spread some butter on the top, and popped it back in - it created this lovely crisp top.
While the bread was rising, we got to work on making the raspberry syrup. We put three pints of fresh raspberries in a pot with half a cup of sugar to start (we would eventually add in two cups of sugar in total to try to thicken it). After the raspberries released their juice, we passed the hot mixture through a strainer and threw out the seeds. We continued to cook the juice, adding in the remaining sugar in the hopes of thickening it into a syrup.
Boiling raspberry juice has the most delicious smell.
Results? The bread was a little dry, but that went very well with the raspberry syrup. The syrup was not very thick or viscous, but it served its purpose and the flavor was just fine. White Dress thought it was delicious, so I still consider this a success.
Great bread to soak up sweet raspberry syrup.
Sweet Bread
Ingredients:
2 tsp active dry yeast
1/4 cup water
1/2 cup canned milk
3/4 cup milk
1/4-1/2 cup sugar
2 Tsb butter
1 tsp salt
3-1/2 cups flour
1 egg
Dissolve yeast.
Combine milk, sugar, butter, salt. Cool to lukewarm
Add 1 cup flour. Beat 5 minutes
Beat in softened yeast and egg. Gradually add remaining flour. Cover and let rise. [We did for an hour]
Form rolls and place on greased pan. [We left it as a loaf] Let rise and bake at 375 degrees Fahrenheit.
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