|All purpose flour||6 Cup (96 tbs)|
|Active dry yeast||2|
|Sugar||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Margarine||1⁄2 Cup (8 tbs), softened|
|Hot water||1⁄2 Cup (8 tbs)|
Measure flour onto piece of waxed paper.
Combine 2 cups flour and next 3 ingredients in large bowl of electric mixer.
Stir well and add margarine and water (120°F.to 130°F.).
Beat at low speed, scraping sides of bowl occasionally, 2 minutes.
Add eggs and 1 cup flour.
Beat at medium speed, scraping sides of bowl occasionally, 2 minutes, or until thick and elastic.
With wooden spoon, gradually stir in enough flour to make a soft dough that leaves sides of bowl.
Turn out on lightly floured board, shape in a ball and knead 5 to 10 minutes, or until smooth and elastic.
Cover with plastic wrap and then with a towel.
Let rest 15 to 20 minutes.
Punch down and shape as directed in the recipe for Cinnamon Snails.