| 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 Rose4May@aol.com on Apr 1, 1997
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