Recipe - Rich Sweet Dough

Three fourths cup Milk
One half cup Sugar
2 teaspoon Salt
One half cup (1 stick) Fleischmann's
Margarine
One half cup Warm water (105 115
degrees F)
2 pack Or cakes Fleischmann's
Yeast, active dry or
compressed
1 Egg
4 cup Unsifted flour

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 breadbakers.v097.n029 by Rose4May@aol.com on Apr 1, 1997