Dublin Core

Title

Basic Sweet Dough

Subject

water

yeast

milk

sugar

salt

eggs

shortening

flour

Description

BASIC SWEET DOUGH

½ cup warm water
2 packages active dry yeast
1½ cups milk, scalded
½ cup sugar
2 teaspoons salt
2 eggs, slightly beaten
½ cup soft shortening
7 cups sifted all-purpose flour

Pour warm water into a large bowl.
Add yeast and stir until dissolved. Cool
milk to lukewarm and add to yeast mix-
ture with the sugar, salt, eggs, shortening
and half the flour. Beat with a spoon un-
til smooth. Add enough of the remaining
flour to handle easily. Turn dough out
onto a lightly floured board or pastry cloth
and knead until smooth and elastic (see
page 64). Shape dough into a ball and
place in a greased bowl; turn once to
bring greased side up. Cover with a
damp cloth and let rise in a warm place
(85° F.) until double in bulk, about 1
hour. Punch down with the fist. Pull
edges into center and turn dough over in
the bowl. Cover and let rise again until
almost double in bulk, about 30 minutes.
Punch down and use as directed in any of
the recipes below.

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# Basic Sweet Dough

## Ingredients

- 1/2 cup warm water
- 2 packages active dry yeast
- 1 1/2 cups milk, scalded
- 1/2 cup sugar
- 2 tsp salt
- 2 eggs, slightly beaten
- 1/2 cup soft shortening
- 7 cups sifted all-purpose flour

## Instructions

1. Pour warm water into a large bowl. Add yeast and stir until dissolved.
2. Cool milk to lukewarm and add to yeast mixture with the sugar, salt, eggs, shortening, and half the flour.
3. Beat with a spoon until smooth.
4. Add enough of the remaining flour to handle easily.
5. Turn dough out onto a lightly floured board or pastry cloth and knead until smooth and elastic (see page 64).
6. Shape dough into a ball and place in a greased bowl; turn once to bring greased side up.
7. Cover with a damp cloth and let rise in a warm place (85° F.) until double in bulk, about 1 hour.
8. Punch down with the fist. Pull edges into center and turn dough over in the bowl.
9. Cover and let rise again until almost double in bulk, about 30 minutes.
10. Punch down and use as directed in any of the recipes below.

Source

RCA0004 - Vintage Handwritten Recipes 3x5 Index Cards Grandma Grannycore Cottagecore (eBay)

Date

1950s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0004-20260522-0020

Coverage

Florida, US