Recipe: 7UP Refrigerator Yeast Dough, Basic White Loaf and Coffee Cake

7UP REFRIGERATOR YEAST DOUGH

5 1/2 cups all-purpose flour
2 packages dry yeast
1 cup 7UP
1/2 cup water
1/4 cup butter or margarine
1/4 cup sugar
1 teaspoon salt
1 whole egg
3 egg yolks

Combine 2 cups flour and yeast in a large mixing bowl; set aside.

Combine 7UP, water, butter, sugar and salt in a saucepan; heat until warm (105 to 115 degrees F), stirring constantly. Pour over flour mixture. Add egg and egg yolks. Beat 30 seconds with an electric mixer at low speed, scraping sides of bowl occasionally. Beat 3 minutes at high speed. Add remaining flour gradually, beating until a soft dough forms. Turn dough out onto a floured surface and knead until smooth, about 5 minutes.

TO USE DOUGH AT ONCE:
Cover and let rise in a warm place (85 degrees), free from drafts, until doubled in bulk, about 40 minutes. Punch down; let dough rest 15 minutes. Shape as desired. Cover and let rise again.

TO REFRIGERATE DOUGH:
Rub lightly with oil. Place in a lightly greased bowl. Cover with waxed paper and foil. Refrigerate up to 3 days. Punch dough down several times the first day, then one to two times daily.

BASIC WHITE LOAF

1 recipe 7UP Refrigerator Yeast Dough (recipe above)

Punch down dough. Turn out onto a floured surface; let rest 15 minutes (if using refrigerated dough, bring to room temperature before using).

Roll dough to two 14 x 7-inch rectangles. Beginning at narrow edge, roll up dough, pressing firmly to eliminate air pockets. Pinch edges to seal. Place dough, seam side down, in two well-greased 8 3/4 x 4 1/4-inch loaf pans. Cover and let rise in a warm place 1 hour or until doubled in bulk.

Bake at 375 degrees F for about 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.

7UP COFFEE CAKE
Makes 2 (9-inch) cakes

1 recipe 7UP Refrigerator Yeast Dough (recipe above)
1/2 cup brown sugar
1/4 cup melted butter
1/2 cup chopped pecans
1 teaspoon ground cinnamon
FOR THE DRIZZLE:
1 3/4 cups powdered sugar
2 to 3 tablespoons 7UP
2 teaspoons vanilla

Grease 2 (9-inch) round cake pans.

Punch down dough. Turn out onto a floured surface; let rest 15 minutes (if using refrigerated dough, bring to room temperature before using).

Divide dough in half. Roll each portion into a 1-inch diameter rope. Shape each rope into a loose coil in prepared cake pans, beginning at outer edge of pan. Firmly pinch ends to seal.

Combine brown sugar, butter, pecans and cinnamon in a bowl; mix well. Crumble half of mixture over each dough. Cover and let rise in a warm place about 1 hour or until doubled in bulk.

Bake at 350 degrees F for 25 to 30 minutes or until golden brown. Remove from pan; cool on wire racks.

Combine powdered sugar, 7UP, and vanilla in a bowl, blending well. Drizzle over warm Coffee cakes.

Source: Cooking with Dr Pepper and 7UP