Sweet Bread Dough
|Milk||1 Cup (16 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dry yeast||10 Gram|
|Warm water||1⁄2 Cup (8 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
To scalded milk add shortening, 1/3 cup sugar and salt.
Sprinkle 1 teaspoon sugar and yeast over water, and let stand 10 minutes in warm place (85°F).
Stir yeast briskly, and add to milk mixture.
Beat in 2 cups flour.
Combine remaining flour with batter by stirring with hand.
Turn dough onto lightly floured board, and knead 5 minutes or until elastic.
Shape into smooth ball, place in greased bowl and grease top slightly.
Cover, and let rise until doubled in bulk, about 11/2 hours.
Punch down, and turn onto lightly floured board.
Divide into 2 pieces.
Form each into a ball.
Cover, and let rest 10 minutes.
Use 1 ball of dough for each variation.