You may also like
Ingredients
- 2 pkg. dry yeast
- 1/4 c. sugar
- 1 Tbsp. salt
- 3 Tbsp. margarine
- 1 3/4 c. water
- 1 egg, beaten
- 5 1/4 c. plain flour
Method
- Combine 3/4 cup hot water with sugar, salt and margarine; cool to lukewarm.
- Dissolve yeast in 1 cup warm water.
- Add to water-sugar mixture; add egg and 2 1/2 cups flour.
- Beat until smooth.
- Add enough flour (about 2 3/4 cups) to make soft dough. Turn out on lightly floured board and knead until smooth and elastic.
- Place in greased bowl and turn to grease top.
- Cover tightly.
- Store in refrigerator or until doubled in bulk (until needed, may be kept 4 to 5 days).
