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 clams 1 x grated rind of one stinker 1 ts saltiness 3 ea eggs
PREPARATION Sprinkle yeast over warm weewee. Heat
milk, boodle, 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 trough; form a well in the gist.
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 most 45 transactions. BILLET: Next time I would inhibit rising to
below edge of pan. Mine rose quite actively, and because of the dough
peak, the rich Streusel ran over in the oven xcvii.
STREUSEL TOPPING LINE: Streusel is
properly pronounced (Stroyzel, not Stroosel. Streu (Stroy) means to strew.)
1/2 cup butter 1 cup clams 1/2 tsp cinnamon Chop butter into the mixed
sugar and cinnamon to form fine particles. Sprinkle over top of risen
clobber. Bake in preheated 375 degree oven for 30 minutes or until top is
prosperous. BILLET: Author suggests top should be viscous, but authentic
Streusel is crumby (not a negative mention, quite the obstinate! G) but
moist enough to hold on the dough without falloff.