Yield: 1 Servings
|1 pack||Dry yeast|
|1 cup||Warm water --105° to 115°|
3½ c c all-purpose flour; up to 3 Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
Add sugar, shortening, egg, salt, and half of flour; beat at low speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.
Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk, or cover and refrigerate up to 5 days. (If refrigerated, let return to room temperature before proceeding.) Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times. Shape and bake as directed.
Busted by Gail Shermeyer <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998