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Granny White
Zwieback
1
1
1
4
1
1
1
1
1
package active dry yeast
/4 cup very warm water
cup milk
cups all−purpose flour
egg, beaten
/2 cup granulated sugar
/4 cup melted butter
teaspoon vanilla extract
/2 teaspoon salt
confectioners' sugar
fresh lemon juice
Sprinkle dry yeast into water. Let stand for a few minutes, then
stir until dissolved. Scald milk and cool to lukewarm. Add milk
and 2 cups of the flour to yeast. Beat thoroughly. Stand in warm
place for about 1 hour, or until mixture is light and bubbly. Beat
in remaining ingredients except confectioners' sugar and lemon
juice and remaining flour, if necessary, add a little more flour
to make a medium−stiff dough. Stand in a warm place and let rise
until doubled in bulk. Punch down and turn out on lightly floured
board. Knead for about 5 minutes. Shape dough into 2 1/2" round
buns. Place buns on greased cookie sheet, about 1 inch apart.
Allow to rise again in warm place until doubled in bulk.
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