Alice Hagan's basic Sweet Dough
Ingredients
2 pkgs yeast (dry)
2 c scalded milk
2/3 c sugar
2 tsp salt
2 eggs, well beaten
8 c flour (approx)
2/3 c shortening ( half shortening/half butter), melted
1 c warm water (from 1969 recipe in Gazette but not in recipe printed in 1977 in CV Times)
Raisins or nuts optional
Instructions
Scald milk, cool to lukewarm. Dissolve yeast in 1/2 c warm milk with one tsp sugar added. Measure 3 c flour which has been sifted into a large bowl. Add cooled scalded milk and (cup of warm water, not in 1977 version) and yeast mixture. Beat until smooth and can stop in globs from spoon. Cover and let rise in warm place until full of bubbles ( about 30 min). Stir in eggs, salt, sugar and shortening ( raisins and nuts). Add enough flour to make a stiff dough. Turn out on floured board; knead until smooth. Cover and let rise in greased bowl until doubled in bulk, though not as high. Punch down and let rise again until nearly double again. Can divide dough into desired rolls, cinnamon twists, braided, etc. Pull each section into oblong roll. Or Twist two of the rolls and push ends together a little. Place into greased bread loaf pans. Let rise until light and bake in 375 degree oven 25-40 minutes depending on whether bread, rolls, etc.