Plain Yeast Kuchen Dough
|Dry yeast||1⁄4 Ounce (1 Package)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Skim milk||1 3⁄4 Cup (28 tbs), scalded|
|Granulated sugar replacement||1⁄2 Cup (8 tbs)|
|Low calorie margarine||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Lemon peel||1 Teaspoon, freshly grated|
|Egg||1 , beaten|
|All purpose flour||6 Cup (96 tbs)|
To make the dough, dissolve the yeast in lukewarm water.
In a bowl, combine the scalded milk, sugar replacement, margarine, butter, lemon peel, and salt; stir and cool to lukewarm.
When cooled, beat in the egg.
Stir in the yeast mixture.
Add enough flour to make a soft dough (about 5 c. or 1.25 mL).
Turn out on floured surface and knead in remaining flour until smooth and elastic.
Cover tightly and allow to rise until double in size.
Punch down and use as directed in recipe or form into desired shapes.
This dough can also be made into doughnuts and fried.
To bake the kuchen, place on a well- greased baking sheet or 2 large pans.
Bake at 375°F (190°C) until browned; baking time will vary, depending on size of loaves.