Recipe: Rich Sweet Dough (Fleishmann's Yeast recipe, 1962)

RICH SWEET DOUGH

"A no-knead refrigerator dough that makes a rich, tender product."

3/4 cup milk
1/2 cup sugar
2 teaspoons salt
1/2 cup (1 stick) Fleischmann's Margarine
1/2 cup warm water (105-115 degrees F)
2 packages or cakes Fleischrnann's Yeast, active dry or compressed
1 egg
4 cups unsifted flour

Scald milk; stir in sugar, salt and Fleischmann's Margarine; cool to lukewarm.

Measure warm water into large warm bowl. Sprinkle or crumble in Fleischmann's Yeast; stir until dissolved. Stir in lukewarm milk mixture, egg and half the flour; beat until smooth. Stir in remaining flour to make a stiff batter.

Cover tightly with waxed paper or aluminum foil. Refrigerate dough at least 2 hours. Dough may be kept in refrigerator 3 days.

To use, cut off amount needed and shape as desired.

Source: The Fleischmann Treasury of Yeast Baking, 1962