Rich Sweet Dough
3/4 c Milk
1/2 c Sugar
2 ts Salt
1/2 c (1 stick) Fleischmann's
1/2 c Warm water (105 - 115
2 pk Or cakes Fleischmann's
-Yeast, active dry or
4 c 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@aol.com on Apr 1, 1997