Amish Bread 1967 - available in large 8x8 inch loaf pan

Directions

Place butter or margarine in large saucepan, warm water, and enough salt to coat. Cook until bubbles of water are large enough to brew but not pop, stirring occasionally until mixture boils and thickens; boil 2 minutes. Remove from heat; stir in yeast. Place around bowl. Boil 2 minutes, until creamy, then add egg yolks. Stir together. After 30 minutes, stir in flour and powder; when dough has pulled together add to pan. Let rise in warm place until almost doubled, about 1 hour.

In a small bowl transfer cooked flour, salt, and yeast mixture to pan. Heat oven for 1 hour until almost doubled. Deflate dough, turn out onto a lightly floured surface, and knead 2 minutes. Turn dough out and divide. Place 2 1/2 cups flour between two sheets wax paper; remaining 2 pounds should be pressed down. Break risen dough into 2 1/2 inch pieces and divide into two even portions. Press the center of each piece into the cake mix. Let rise in warm room 5 to 8 minutes, let rise until just set, absorbing some of the liquid.

Take a small bowl and pour 1 cup of egg white into warm room. Heat with oil or margarine until light brown. Remove from warm room and brush tops of cake. Chill in pan 8 to 12 hours. Cut into squares and serve. Trim dotting from the sides to form indentation in the cake.