Refrigerator dough

Yield: 1 recipe

Measure Ingredient
¼ cup Luke warm water
1 pack Dry yeast or 1 Tbl.
½ cup Shortening
⅓ cup Sugar
1 teaspoon Salt
1 Egg beaten
1 cup Scalded milk
3½ cup Flour

* Scald milk and add shortening to hot milk so it will melt; cool to lukewarm.

* Put ¼ cup warm water and 1 Tbls. sugar in a large bowl and add yeast to dissolve.

* To this add sugar, egg, salt and lukewarm milk and shortening.

* Add flour 1 cup at a time beating after each addition. Then knead for 10 min.

* Grease bown and top of dough; cover and refrigerate for 24 hrs. Usually a couple of hrs. will do. Just let it double in size.

: Submitted by: Diane Bruck

: FidoNet: The Cooking Echo

: Posted: 03 Aug 95 13:19:00

Submitted By HERMAN KELLY On 08-05-95

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