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Categories:Viewed: 30 - Published at: 3 years ago
Ingredients
- 2 pkg. active dry yeast
- 2 c. warm water (not hot; 110~ to 115~)
- 1/2 c. sugar
- 2 tsp. salt
- 6 1/2 to 7 c. Gold Medal flour
- 1 egg
- 1/4 c. soft shortening (I use Puritan oil)
Method
- In mixing bowl, dissolve yeast in warm water; measure flour by dip-level-pour method.
- Add sugar, salt and half the flour to yeast.
- Beat thoroughly 2 minutes.
- Add egg and shortening. Gradually beat in remaining flour until smooth.
- Cover with cloth; place in refrigerator.
- Punch down occasionally as dough rises in refrigerator.
- About 2 hours before baking, cut off amount needed and return remaining dough to refrigerator.
