Mila Evanovich

Česnica

Serbian Christmas coin bread

 

2 Cups scaled milk.

3 eggs

½ Cup butter

2 pkg dry yeast

¼ Cup sugar

5-6 Cups flour (sifted)

1 tsp. salt

Silver coin ( already washed and boiled)

 

 

To scald milk, add butter, sugar, and salt.

Cool to lukewarm.

In a large bowl beat egg, add yeast and milk mixture.

Add flour gradually to make a soft dough.

Cover and rest for about 20 minutes.

Turn onto a floured cloth and knead until smooth and satiny.

Place in a greased bowl and let rise until its doubled.

Punch down and let rise again.

When doubled, turn out on a cloth, insert the silver coin into the dough.

Flatten, then place dough to a fit a large greased 10 ”by 15” pan.

Let rise once again.

Prick with a fork before baking.

 

Bake 350 for 1 hour.