*  Exported from  MasterCook  *
 
                             BASIC SWEET DOUGH
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Very warm water (105 F to
                         -115F)
    2       pk           Active dry yeast
      1/2   c            Granulated sugar
      1/3   c            Instant nonfat dry milk (in
                         -dry form)
    2       lg           Eggs, at room temperature
      1/2   c            Lightly salted butter or
                         -margarine, at room
                         Temperature
    1       t            Salt
    5       c            All-purpose flour (up to 5
                         -1/4 cups)
 
   Combine the water, yeast, and sugar in a large mixing
   bowl.  Let stand for 2 minutes.
   
   Add the dry milk, eggs, butter, salt, and 2 1/2 cups
   of the flour. Mix until smooth, then beat for 2
   minutes.  Stir in enough of the remaining flour to
   make a soft dough.
   
   Turn the dough out onto a well-floured surface (using
   some of the remaining flour) and knead for 6 to 8
   minutes until smooth and elastic, adding only as much
   flour as needed to prevent the dough from sticking.
   
   Place the dough in a greased bowl; turn once to bring
   the greased side up. Cover and let rise in a warm,
   draft-free place until doubled in volume, about 1 1/2
   hours.
   
   Punch down the dough and turn out onto a lightly
   floured surface. Use this Basic Sweet Dough to make:
   
   Cinnamon Twist Scandinavian Almond Ring Honey Almond
   Twist
   
   A delicate, not-too-sweet dough that lends itself
   admirably to toppings and fillings made of fruits,
   nuts, and spices.  It can be shaped into twists,
   rolls, rings, and braids.  Each of the accompanying
   recipes calls for half a recipe of the dough.  Double
   the filling if you wish to make two coffecakes, or
   make two different coffeecakes from one batch of
   dough. Either way, you can freeze one to use later.
   
   [ The Redbook Breadbook ]
   
   Posted by Fred Peters.
  
 
 
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