A sweet dough is a basic yeast-flour-liquid mixture that has more sugar, shortening, and eggs in it than the dough used to make ordinary homemade breads. This recipe is for a refrigerator dough that does not require kneading yet is rich and tender. You can cut off what you need for your favorite recipes.
Things You'll Need
- 3/4 cup milk
- 1/2 cup sugar
- 2 teaspoons of salt
- 1/2 cup, or one stick, of margarine or butter
- 1/2 cup warm water
- 2 packages or cakes of compressed or active dry yeast
- 1 egg
- 4 cups unsifted flour
- Large mixing bowl
- Small saucepan
- Measuring Cup
- wax paper or aluminum foil
Turn the burner on your stove onto 7, or medium high. Measure and pour the milk into a saucepan and place it on the burner.Stir the milk continuously until it reaches a temperature of 82°C/180°F or begins to boil. This scalds the milk. Remove it from the burner.
Add the sugar, salt and margarine or butter immediately, stir to dissolve and then set aside to cool until it is luke warm.
Measure warm water into a large warm mixing bowl. Sprinkle or crumble the yeast into the water immediately while it is still warm and stir until dissolved.
Stir in the lukewarm milk mixture, egg and half the flour; then beat until smooth.
Stir in the remaining flour to make a stiff batter.
Cover tightly with wax paper or aluminum foil. Refrigerate the dough for at least two hours. Dough may be kept in the refrigerator for up to three days before the yeast becomes inactive and the dough will not bake properly.
To use in your favorite pastry, coffeecake, or other sweet bread recipe, cut off the amount you need and shape.
Tips & Warnings
- Warm microwave safe mixing bowls in the microwave by turning it on for one minute.
- Warm non porous metal mixing bowls in an oven preheated to 300 degrees for one or two minutes.
- Photo Credit microsoft office clip gallery
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