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1/3 c. milk 1/4 c. sugar 3 T. oil 1 egg |
1 pkg. yeast 2 T. lukewarm water 2 1/2 c. flour | |
Scald milk; add sugar and oil; stir until dissolved. Cool to lukewarm. Dissolve yeast in lukewarm water; add to first mixture. Beat egg; add. Gradually add flour, mixing to smooth soft dough. Knead on lightly floured board until smooth and satiny. Shape into ball; place in greased bowl. COver; let rise in warm place until double in bulk. Shape; let rise and bake according to directions given below. Pineapple Braid: After first rising divide basic sweet dough in 3 pieces; roll out each piece into oblong 12" by 4" on lightly floured board, Spread with melted margarine . . . very well drained crushed pineapple . . . sugar and cinnamon. Fold each piece . . . edge with water; seal. Place strips on . . . braid. Cover; let rise in warm place until double in bulk. Bake at 375 for 25-30 minutes. Cool on wire rack. Spread with confectioners' sugar glaze. | ||