Basic Yeast Dough (see below) Take part of dough about size of a small saucer and roll out on lightly floured board to 1/2 inch thickness and place in well greased pie tin or 8x8 square pan. Let rise again
until light. Prick top with fork, brush with melted butter, and sprinkle with topping made of 1/4 c butter
1/4 c brown sugar
1/3 c sifted flour
1 t cinnamon Cream butter, add sugar and mix well. Add
remaining ingredients and stir until well mixed and crumbly. Sprinkle generously over prepared cake. Bake at 350 degrees for about 20 to 25 minutes. Basic Yeast Dough
1 c milk
1/2 c sugar
1 T salt
1 cake compressed yeast
1 c lukewarm water
6 c sifted flour
6 T melted shortening Scald milk, add sugar and salt. Cool to lukewarm. Dissolve yeast in lukewarm water and add to cooled milk. Add 3 cups flour
and beat until smooth. Add melted shortening and remaining flour. Knead well. Place in greased bowl, cover and set in warm place away from drafts. Let rise until double in bulk or about three hours. This dough may be
shaped into twists, braids, buns or other fancy shapes and baked at 350 degrees for about 20 minutes, or it may also be kept in the refrigerator for 4 or 5 days and portions cut off as needed. |
