Rich sweet dough
1 Servings
Ingredients
| Quantity | 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 | Egg | |
| 4 | cups | Unsifted flour |
Directions
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