| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 1 | Servings | |
INGREDIENTS
| 1 | pk | Active dry yeast |
| 1/4 | c | Warm water |
| 1/4 | c | Sugar |
| 3 | tb | Butter |
| 1 1/2 | ts | Salt |
| 3/4 | c | Milk; scalded |
| 1 | Egg | |
| 2 1/2 | c | All purpose flour; (up to 3) |
INSTRUCTIONS
Soften yeast in warm water. In mixing bowl, combine sugar, butter, salt and milk. Cool to lukewarm. Stir in egg and yeast. Gradually add flour to form a stiff dough. No-Knead Method: Cover; let stand in warm place until doubled, about 1 to 1-1/2 hours. Toss on well-floured surface until no longer sticky. Knead Method: Knead on floured surface until smooth and satiny, 5 to 8 minutes. Place in greased bowl, turning dough to grease all sides. Cover; let rise in warm place until doubled, about 1 to 112 hours. Turn out on floured surface. Shape as desired for one of the following recipes. Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. This one had no rating. Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 29, 1997
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