| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 1 | Servings | |
INGREDIENTS
| 2 | Envelopes | |
| 1/4 | c | Warm water |
| 1 | c | Sugar |
| 2 | c | All purpose white flour |
| 2 | c | Milk |
| Active dry yeast |
INSTRUCTIONS
Day 1: Sprinkle yeast over warm water. Add one tablespoon of the sugar and let stand a few minutes until yeast is active and swelling. Commbine remaining sugar, flour and milk in a 4 to 6 quart glass, plastic or pottery bowl or container. Do not use metal bowls or utensils as these my retard starter growth. With a wooden spoon, stir in active yeast mixture. Cover loosely with a towel so it can breathe. Then start with day 2 (you know the rest). Recipe By : Guccie From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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