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1
Cream the yeast with 1/2 cup of the milk and 1 teaspoon of the sugar.
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2
Leave it in a warm place until foaming, about 15 minutes.
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3
Then add it to 2 cups of the flour.
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4
Mix thoroughly, gradually adding 2/3 cup of the remaining milk, to make a yeast sponge.
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5
Let it rise in a warm place until it has doubled in bulk, about one and one half hours.
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6
Stir into the sponge the egg yolks, remaining sugar, butter and the rest of the flour and milk.
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7
Blend the mixture into a dough.
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8
Turn the dough out onto a floured surface and knead it thoroughly for about 15 minutes, or until it is smooth and elastic.
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9
Cover the dough with a damp cloth and let it rise for 30 minutes in a warm place.
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10
Shape the dough into three 12-inch cylindrical loaves.
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11
Sprinkle the tops with a few drops of tepid water.
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12
Place the loaves on buttered baking sheets, let them rise for about 45 minutes, then bake them in a preheated 400 F.
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13
oven for 50 minutes, or until light brown.
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14
The next day, cut the loaves into thin slices with a very sharp knife.
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15
Place the slices on buttered baking sheets and bake them in a preheated 325 F.
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16
oven for 30 minutes, turning them after 15 minutes.
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17
When finished, they should be dry and evenly browned.
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18
Elek Magyar.
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19
Kochbuch Fur Feinschmecker.
