Monday, June 17, 2013

Basic Sweet Dough

Basic Sweet Dough


¼ cup milk
¼ cup sugar
½ teaspoon salt
3 tablespoons butter or margarine
¼ cup warm water (105 to 115F)
1 pkg active dry yeast
1 egg, beaten
2¼ cups sifted all-purpose flour


1.                  In small saucepan, heat milk just until bubbles form around edge of pan; remove from heat.  Add sugar, salt, and butter, stirring until butter is melted.  Let cool to lukewarm (a drop sprinkled on wrist will not feel warm).
2.                  If possible, check temperature of warm water with thermometer.  Sprinkle yeast over water in large bowl, stirring until dissolved.  Stir in milk mixture.
3.                  Add egg and 1½ cups flour; beat, with wooden spoon, until smooth.  Add rest of flour beat until dough is smooth and leaves side of bowl.
4.                  Turn out dough onto lightly floured pastry cloth.  Knead until dough is satiny and elastic and blisters appear on surface.
5.                  Place in lightly greased large bowl; turn to bring up greased side.  Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk – 1 to 1½ hours.
6.                  Punch down dough with fist.  Turn out onto lightly floured pastry cloth; knead 10 to 15 times
7.                  Shape and fill, following directions for one of following variations of Apricot-Filled CoffeeCake and Cinnamon Swirls.
8.                  Bake at 350° accordingly to variation.

The variation to which was used here was a loaf of bread to which was baked for 30 minutes. 

Basic Sweet Dough was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman Pho

Recipe was taken from McCall CookBook, the chapter on “Sweet Breads”, page 98 edition of between 1950 – 1960s.

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Thank You! 

Shirley-Ann Pearman

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