7 : 1/2 c Glutenous rice powder
5 : 1/2 c Chili powder
5 : 1/2 c Salt
4 : c YEODKIREUM powder
- : - (dried barley sprout malt)
2 : c MEJU powder (soy bean malt)*
8 : 1/3 c Water
9 : oz Brown sugar
1/4 : pt Water
Cinamon : Cinamon
1 : oz Butter
1 : Egg
6 : oz Self raising flour
Oil : Oil for frying
1/2 : c Tepid water
1/2 : Yeast cake
1 : c Milk
4 : c Flour; ( to 5)
1 : ts Salt
1 : c Sugar
4 : tb Butter
1 : ts Grated nutmeg
2 : Eggs
Oil : Oil to fry
14 : 1/8 oz Ground Beef
1 : Old bun
1 : Egg white
1 : Onion
Salt : Salt
Pepper : Pepper
1 : 7/6 oz Butter
1 : 7/6 oz Flour
2 : 1/8 c Broth or water
1 : tb Capers
1 : ts Lemonjuice
1 : Egg yolk
2 : tb Water
1/2 : Salted Herring (if desired)
1 : lb Beef, ground
1 : lb Pork, ground
1 : md Onion, chopped
1/2 : c Bread crumbs, dry
1 : /2 ts Salt
1/4 : ts Pepper
ds : ds Nutmeg, ground
4 : Egg, separated
1 : cn Broth, beef, condensed
1 : c Water
1 : lg Onion, peeled and quartered
1/4 : c Vinegar, cider
1 : tb Sugar
1 : ts Pickling spices, mixed
0: Soften yeast in warm water and set aside
1: Combine boiling water and cinnamon; set aside
2: Combine sugar and eggs; beat well
3: Add melted butter to egg mixture and beat again
4: Skim off 1/4 cup clear cinnamon water and add along with yeast and milk to egg mixture, blending well
5: Combine dry ingredients and add to batter; knead dough until smooth and elastic, about 10 minutes
6: Shape dough to fit into 2 greased 8 inch round pans; crisscross 2 strips of dough over each loaf
7: Cover and let rise in a warm place until doubled in bulk
8: Brush loaves with beaten egg yolk and sprinkle with sesame seeds
9: Bake at 350 degrees for 25 minutes or until brown
10: Push dyed eggs into bread immediately when loaves are removed from oven
11: SOURCE: Southern Living Magazine, sometime in the early 1970s
12: Typed for you by Nancy Coleman
13: