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1
Proof the yeast in the lukewarm water with the 1 teaspoon of the sugar.
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2
Scald the milk, add the rest of the granulated sugar and add the stick of butter to melt in the hot milk and add the salt. Let stand until lukewarm.
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3
Blend the yeast sponge with the milk butter and sugar-salt mixture, stir in the 2 eggs and add the flour, by 1/2 cups, stirring until you have a smooth dough.
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4
Add the sugar cubes and turn onto a lightly floured work surface, adding more flour if the dough seems sticky. Knead a couple of minutes to get the sugar cubes well incorporated.
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5
Place the dough in a large buttered bowl, cove r with a towel and let rise in a warm place until doubled in size, about 1 hour.
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6
After the dough has doubled in bulk, knead for a few minutes on the floured work surface and divide into 2 equal pieces. Butter two round 8 inch cake forms and shape the dough into 2 round cakes to fit into the forms.
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7
Cover with a towel and let rise again in a warm place for about 45 minutes.
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8
Bake for about 30 minutes or until they are nicely browned on top. If you can, serve them warm! Yield: 2 small round loaves. Can be frozen.
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9
Breads Of The Worlds.
