Rich sweet dough

Yield: 1 Servings

Measure Ingredient
¾ cup Milk
½ cup Sugar
2 teaspoons Salt
½ cup (1 stick) Fleischmann's Margarine
½ cup Warm water (105 - 115 degrees F)
2 packs Or cakes Fleischmann's Yeast, active dry or compressed
1 \N Egg
4 cups Unsifted flour

I think this might be the recipe you're looking for. I found it in The Fleischmann Treasury of Yeast Baking from 1962. Email me back to let me know you got this.

Scald milk; stir in sugar, salt and Fleischmanns Margarine; cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in Fleischmann's Yeast; stir until dissolved. Stir in lukewarm milk mixture, egg and half the flour; beat until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or aluminum foil.

Refrigerate dough at least 2 hours. Dough may be kept in refrigerator 3 days. To use, cut off amount needed and shape as desired.

Posted to Digest bread-bakers.v097.n029 by Rose4May@... on Apr 1, 1997

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