The Art of German Cooking by
Betty Watson

2 pk dry yeast 1/2 c butter 1/2 c warm weewee 4 c sifted all-purp.
flour 3/4 c milk 1/2 c bread 1 x grated rind of one stinker 1 ts saltiness 3
ea eggs
PREPARATION Sprinkle yeast over warm h2o.
Heat milk, cabbage, salt and the 1/2 cup butter unitedly 'til sugar is
dissolved and butter liquid. Cool to tepid. Add dissolved yeast.
Place the flour blended with lemon rind in large mixing stadium; form a
well in the essence. Add yeast-milk mixture and the egg. Stir until
blended and polish. Pour into a buttered 9x13-in baking pan,
spreading dough evenly. Let rise in warm place some 45 proceedings.
BILLET: Next time I would inhibit rising to below edge of pan. Mine
rose quite actively, and because of the dough stature, the rich
Streusel ran over in the oven ninety-seven.
STREUSEL TOPPING BILLET: Streusel
is properly pronounced (Stroyzel, not Stroosel. Streu (Stroy) means
to strew.) 1/2 cup butter 1 cup dinero 1/2 tsp cinnamon Chop butter
into the mixed sugar and cinnamon to form fine particles. Sprinkle
over top of risen slugger. Bake in preheated 375 degree oven for 30
minutes or until top is prosperous. LINE: Author suggests top should be
viscous, but authentic Streusel is crumby (not a negative notice,
quite the perverse! G) but moist enough to hold on the dough
without falloff.

Yields
10 Servings