1 package yeast
1/4 cup warm water
1/2 cup butter, softened
4 tablespoons sugar
1 teaspoon salt
1 teaspoon vanilla
2 eggs, beaten
1/2 teaspoon nutmeg
4 cups flour
1 cup milk
Dissolve yeast in water. In a large bowl, cream butter with sugar. Add salt, vanilla, nutmeg, and milk. Mix well. Take one tablespoon of egg and set aside. Add the remaining egg to the milk mixture. Add dissolved yeast and mix. Add flour and beat mixture for about 10 minutes until elastic and shiny. Let rise until doubled in size — about 1 hour.
Grease and flour a 9-inch round, 1-1/2 inch high cake pan. When dough has risen, punch it down and place in the prepared pan. Add 1 tablespoon of water to the reserved egg, mix with fingers, and then paint the entire top of the dough with the egg/water mixture. Let rise again until doubled in size.
Bake at 350 degrees for 50-55 minutes or until tester comes out clean. Let cool in pan for 10 minutes, then remove and cool thoroughly on rack.
This recipe is from “The Orthodox Herald” as featured in Favorite Recipes of St. Spiridon Orthodox Cathedral, Seattle, Washington.
Welcome Bread is typically presented with a salt cellar placed in the center of the loaf. The Russian Community Center is pleased to offer Welcome Bread and Salt to our guests at our New Year’s Eve Party!