Basic yeast dough
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Basic yeast dough
  Dough    Basics  
Last updated 6/12/2012 1:07:28 AM. Recipe ID 33469. Report a problem with this recipe.
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      Title: Basic yeast dough
 Categories: Yeast, Breads
      Yield: 1 Servings
 
      1 pk Dry yeast
      1 c  Warm water --105 to 115
      3 tb Sugar
      2 tb Shortening
      1    Egg
    1/2 ts Salt
 
  3 1/2 c c  all-purpose flour; up to 3
  
  Dissolve yeast in warm water in a large mixing bowl; let stand 5
  minutes. Add sugar, shortening, egg, salt, and half of flour; beat at
  low speed of an electric mixer until smooth. Gradually stir in enough
  remaining flour to make a soft dough.
  
  Place dough in a well-greased bowl, turning to grease top. Cover and
  let rise in a warm place (85F), free from drafts, 1 hour or until
  doubled in bulk, or cover and refrigerate up to 5 days. (If
  refrigerated, let return to room temperature before proceeding.)
  
  Punch dough down; turn out onto a lightly floured surface, and knead
  4 or 5 times. Shape and bake as directed.
  
  Busted by Gail Shermeyer <4paws@netrax.net>
  
  Recipe 




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Recipe ID 33469 (Apr 03, 2005)

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