Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Squares yeast cake; crumbled |
| ½ cup | Warm water |
| 1 tablespoon | Sugar |
| 1½ cup | Milk |
| 2½ \N | Sticks butter |
| 1½ cup | Sugar |
| 2 teaspoons | Salt |
| 8 cups | Flour |
| 1 cup | Sour cream |
| 4 \N | Egg; beaten |
Dissolve yeast in half cup water. Add tablespoon of sugar. Set aside and allow to become foamy(Proof the yeast).
Heat 1½ cup milk with butter til butter melts. Add sugar and salt. Cool and combine with yeast mixture. Add 4 cups of flour, sour cream and eggs.
Mix well. Add approximately 4 more cups of flour til you have fairly stiff batter. Knead until smooth and elastic, adding more flour if necessary.
Put in 2 greased bowls. Grease(oil) top of dough. Cover. Refrigerate over night.
Use for coffee cakes, hamantaschen, etc. Best made with butter.
Recipe by: DOROTHY SHERMAN - REVISED BY JUDY SHERMAN Posted to JEWISH-FOOD digest Volume 98 #037 by "Judy Sherman" <jsherman@...> on Jan 20, 1998