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Sunday loaf

Yield: 18 Servings

Ingredients:

• 3 c Flour
• 1/2 c Sugar
• 4 ts Baking powder
• 1 ts Salt
• 8 tb Butter chilled
• 2 Eggs
• 1/2 c Raspberry jam/preserves or
• 1/2 c Strawberry jam/preserves
• 3/4 c Milk
• 2 tb Butter
• 2 tb Sugar
• 2 tb Raspberry jam or
• 2 tb Strawberry jam

Instructions:

Servings: 18 Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan. Combine the flour sugar baking powder and salt in a large mixing bowl. Stir with a fork to mix all dry ingredients well. Cut the butter into small pieces and drop into the flour mixture. Using your fingers or a pastry cutter rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs. Beat the eggs well in a small bowl add the jam or preserves and milk; whisk until the mixture is blended smooth. Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy. Spoon into the loaf pan and bake for about 1 hour 15 minutes or until a straw inserted into the center comes out clean. Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack. Meanwhile make the glaze by combining the butter sugar and jam in a pan. Stir and bring to a simmer; continue stirring until dissolved and blended. Strain and then spoon the glaze over the loaf after it has cooled on the rack. Source: The Breakfast Book Marion Cunningham

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