Basic
Sweet Dough
Ingredients
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
Method
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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