| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Milk |
| 1/2 | c | Sugar |
| 2 | ts | Salt |
| 1/2 | c | (1 stick) Fleischmann's Margarine |
| 1/2 | c | Warm water (105 – 115 degrees F) |
| 2 | pk | Or cakes Fleischmann's Yeast, active dry or compressed |
| 1 | Egg | |
| 4 | c | Unsifted flour |
INSTRUCTIONS
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 [email protected] on Apr 1, 1997
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