Basic Yeast Dough Shopping List:
2 cups milk
2 packages active dry yeast
½ cup warm water, 105°F to 115°F.
(Or if using compressed yeast, soften 2 cakes in ½ cup lukewarm water, 80°F to 85°F.)
1 cup butter, softened
½ cup sugar
2 teaspoons salt
2 teaspoons grated lemon peel
9 to 10 cups sifted all purpose flour
4 eggs, well beaten
Basic Yeast Dough Preparation Instructions:
1. Scald the 2 cups milk. Meanwhile, soften the 2 packages active dry yeast in ½ cup warm water. Set aside.
2. Put the butter, sugar, salt and grated lemon peel into a large bowl.
3. Immediately pour scalded milk over ingredients in bowl and stir mixture until butter is completely melted. When mixture has cooled to lukewarm, blend in the 2 cups sifted allpurpose flour, beating until smooth.
4. Stir softened yeast and add, mixing well.
5. Measure 7 to 8 cups sifted all-purpose flour. Add about one-half of the flour to the dough and beat until very smooth.
6. Add in thirds, beating well after each addition 4 eggs, well beaten. Then beat in enough of the remaining flour to make a soft dough. Turn dough onto a lightly floured surface and allow it to rest 5 to 10 minutes.
7. Knead dough. Form dough into a large smooth ball and place it in a lightly greased, deep bowl. Turn dough to bring greased surface to top.• Cover with waxed paper and towel; let stand in warm place (about 80°F) until dough is doubled, about 1 ½ hours.
8. Punch down dough with fist and turn out onto a lightly floured surface. Allow dough to rest 10 minutes before shaping.
9. Complete as directed in any of the following variations.
Basic Yeast Dough Recipe: ENOUGH DOUGH FOR 4 COFFEE CAKES OR 4 DOZEN ROLLS
This dough may be kept about 3 days in the refrigerator. Make sure dough is greased and well covered to keep surface of dough moist and elastic. Punch down dough occasionally as it rises. Remove amount of dough needed for a single baking and immediately return remainder to refrigerator. Proceed as directed in the desired variation.
Note: For bread, shape dough into 3 loaves. Place in greased 9x5x3-inch loaf pans. When dough is light, bake at 400° F about 50 minutes.
Apple Kuchen: To prepare 2 coffee cakes, use one-half of dough in basic recipe. Lightly grease two 9- or 10-inch square pans. Melt 1/4 cup butter; set aside. Wash, quarter, pare, core and thickly slice 4 cooking apples. Divide dough in half and evenly press each half into pan. Press apple slices, rounded edges up, into dough forming three rows. Sprinkle each evenly with one half of a mixture of 1;2 cup sugar and 1/2 teaspoon cinnamon and drizzle with 2 tablespoons melted butter. Let rise in a warm place until doubled. Bake at 350°F 40 to 50 minutes, or until apples are tender and top is well browned. Remove coffee cakes from pans to cooling racks.
Basic Yeast Dough