AY
YEAST BREADS ay

1 cup milk

Yq cup granulated sugar
2 teaspoons salt

¥% cup cold water

Y4 cup soft shortening
(butter, margarine,
lard or vegetable
shortening)

Ya cup lukewarm water
2 teaspoons granulated
sugar
2 packages fast-rising
dry yeast
2 eggs, well beaten

7 to 7Y2 cups
Robin Hood
“‘Pre-Sifted”’

All Purpose Flour

Follow the recipe for the Straight Method but replace the milk called for in the recipe with hot
water, knead the dough for only 2 minutes, then put it into a greased bowl which is large enough
to allow the dough to rise at least one third. Grease top. Cover the bowl with well-greased waxed
paper and a tight fitting lid or refrigerator bowl cover. (This prevents dough from forming a crust).
Place in refrigerator. Dough may be used after 8 hours or any time within one week. If the dough

BASIC SWEET DOUGH

“Make an assortment of shapes and sizes.”

STRAIGHT METHOD
(Yield: 4-5 dozen rolls)

SCALD...... milk. Stir in the 4% cup sugar, the salt, the 34 cup
cold water and the soft shortening. Cool to lukewarm.

MEASURE...the 4 cup lukewarm water into a large, warm bowl;
stir in the 2 teaspoons sugar. Sprinkle with yeast. Let
stand 10 minutes, then stir until well blended.

STIR IN..... lukewarm milk mixture, well-beaten eggs and 314
cups of the flour, measured without sifting; beat until

smooth and elastic.

WORK....... in sufficient additional flour to make a soft dough
(about 4 cups more). As the dough thickens, mix it
in the bowl with one hand, using a swinging rotary
motion. Turn out dough onto lightly-greased board

or table top.

KNEAD...... until smooth and elastic, about 5 minutes. (See page
26). Put dough into a lightly-greased warm bowl.
Lightly grease the top. Cover with greased waxed

paper and a clean cloth.

LET RISE. ..in a warm place (75° to 85°F.), free from draft, until
: double in bulk—about 114 hours. Punch down dough.
Turn out onto lightly-greased board or table.

st) Aree into 4 equal pieces with greased, sharp knife. Round
up each piece, cover and let rest 15 minutes.

SHAPE...... dough into rolls and finish as directed in any selected
recipe.

BASIC SWEET DOUGH

REFRIGERATOR METHOD

rises too much while in refrigerator, punch it down occasionally.

When a batch of rolls is to be made up, remove 14 of dough from refrigerator for each batch of
rolls. Recover remaining dough at once and return to refrigerator. Form each quarter into a ball;
cover and allow to come to room temperature. Shape into rolls and finish as directed in any selected

recipe.

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