Serbian Bread II

Round 2 with a more complex recipe that has more ingredients.

Serbian Bread II

1 c. milk
1/2 stick butter
1 pkg. active dry yeast
2 T. sugar
5 c. flour (+ more for shaping)
1 c. sour cream
1 egg
1 t. salt
1/4 c. canola oil (or vegetable oil or olive oil)

1. Scald milk and butter in small saucepan, or in microwave; allow to cool.
2. Add yeast and sugar to warm milk (make sure it is not too hot or it will kill the yeast); allow to stand 5 minutes.

3. Measure 5 cups of flour into a large mixing bowl. Stir in yeast mixture.

4. Stir in remaining ingredients.

5. Mix well.

6. Allow to rest for about 10-15 minutes.
7. Knead for 10 minutes.

8. Place dough in bowl with oil; turn to coat dough. Let rise in bowl until doubled. (about 45 minutes)

9. Heat oven to 350˚. Punch down dough and shape into loaf in desired baking pan. (I used a large loaf pan but you can also make this in a round casserole dish, if you choose.)
10. Bake 60 minutes until crust is a nice golden brown.