| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Cakes, Pies |
1 |
Servings |
INGREDIENTS
| 4 |
|
Squares yeast cake; crumbled |
| 1/2 |
c |
Warm water |
| 1 |
tb |
Sugar |
| 1 1/2 |
c |
Milk |
| 2 1/2 |
|
Sticks butter |
| 1 1/2 |
c |
Sugar |
| 2 |
ts |
Salt |
| 8 |
c |
Flour |
| 1 |
c |
Sour cream |
| 4 |
|
Egg; beaten |
INSTRUCTIONS
Dissolve yeast in half cup water. Add tablespoon of sugar. Set aside and
allow to become foamy(Proof the yeast).
Heat 1 1/2 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@ici.net> on Jan 20, 1998
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”