| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese, Cakes, Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Active Dry Yeast; 1 Pk. |
| 1/4 |
c |
Water; Warm, 110-115 deg. F. |
| 2 |
c |
Unbleached Flour; Sifted |
| 1/4 |
c |
Sugar; Granulated |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Butter |
| 1 |
|
Egg; Large, Lightly Beaten |
INSTRUCTIONS
Lightly grease the baking pan. Dissolve the yeast in the warm water. In a
large mixing bowl, mix the flour, sugar and salt until well blended. In a
saucepan, heat the milk and butter, then cool to lukewarm. Add the warm
milk and the yeast mixture to the dry ingredients, then add the egg. Blend
well to form a moist soft dough. Knead lightly until the dough is soft and
smooth. Return the dough to a clean greased bowl and cover with a damp
towel. Set the dough in a warm place to rise. Let rise for 1 hour or until
doubled in size. When the dough is ready, punch it down and pat it into a
thin layer. Place the layer into the bottom of the pan folding the excess
dough up the sides of the pan making it as smooth as possible. Allow the
dough to rise again, in the pan until it is doubled, bout 30 to 45 minutes.
When the dough is double the crust is ready to be filled.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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