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Ingredients
- 1 yeast cake
- 1 1/2 c. milk, scalded
- 2 Tbsp. shortening, melted
- 1/2 tsp. salt
- 2 Tbsp. sugar
- 1 egg
- 4 to 5 c. sifted all-purpose flour
Method
- Dissolve yeast in 1 cup milk which has cooled to lukewarm. Add remaining milk, shortening, salt, sugar and egg.
- Gradually add enough flour to make a soft dough.
- Beat thoroughly.
- Turn out on lightly floured board and knead until dough becomes elastic and does not stick to board.
- Place in greased bowl.
- Cover and let rise in warm place until double in bulk.
- Take 1/2 dough.
- Knead and roll into round piece about 1/2-inch thick.
- Grease a round 9-inch cake pan.
- Sprinkle bottom of pan lightly with brown sugar and line with sliced peaches, fresh or canned.
- Over peaches, sprinkle brown sugar and cinnamon.
- Dot with butter.
- Fit dough into pan on top of peach mixture and let rise
- again until double in bulk.
