5 to 5 1/2 c. all purpose flour
2 pkg. active dry yeast
1/3 c. sugar
1 tsp. salt
1/2 c. water
1/2 c. milk
1/2 c. butter
3 lg. eggs
1 c. or more melted butter for dipping

Pieces of rich dough are dipped in butter before they are placed on the baking dish. The bread bakes up crusty and buttery. Serve hot and just tear off the diamonds.

In large mixer bowl combine 1 1/2 cups flour, yeast, sugar, and salt. In saucepan heat water, milk, and butter until warm (120-130); butter need not melt. Add to flour mixture. Add eggs. Beat at low speed until moistened. Beat at medium speed for 3 minutes.

Add enough remaining flour to make soft dough. Knead on a floured surface for 8-10 minutes. Place in greased bowl, turning to grease top. Let rise in a warm place until light and doubled, about 1 hour.

Punch down; turn out on floured board. Roll out 1/4 inch thick. Cut into diamonds (with a cookie cutter) or any shape preferred. Dip each piece into melted butter; arrange in a buttered "monkey pan" (10 inch tube). Cover and let rise again until almost doubled, about 1 hour. Bake at 375 degrees for 45 minutes or until browned and done. Yields 1 loaf, 10 inch ring.