5 1/2 c Unsifted flour (up to 6-1/2)
3/4 c Sugar
1 ts Salt
3 pk Active dry yeast
1/2 c Softened margarine
1 c Very warm tap water
3 Eggs at room temperature
Melted margarine
Workbasket Recipes: This issue (March, 1979) has a large article entitled
“Bread: From Freezer To Oven”. I thought the breads looked interesting, so
I am posting them, but each is fairly long, and will probably have its own
mailing.
Prepare Crumb Topping (see below). Refrigerate until ready to use.
In a large bowl thoroughly mix 1 1/4 cups flour, sugar, salt, and
undissolved yeast. Add margarine.
Gradually add tap water to dry ingredients and beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add eggs and 1/4 cup
flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in
enough additional flour to make a soft dough. Turn out onto lightly floured
board; knead until smooth and elastic, about 8 to 10 minutes.
Divide dough into 3 equal pieces. Roll one piece to an 8 inch square. Press
into a greased 8 inch square baking pan. Brush with melted margarine.
Sprinkle with 1/3 prepared Crumb Topping. Cover pan tightly with plastic
wrap, then with aluminum foil; place in freezer. Repeat with remaining
dough and topping. Keep frozen up to 6 weeks.
Remove from freezer. Let stand, covered with plastic wrap, at room
temperature until fully thawed, about 3 1/2 hours. Let rise in warm place,
free from draft, until more than doubled in bulk, about 1 1/2 hours.
Bake at 375 about 25 minutes or until done. Remove from baking pans and
cool on wire racks. If desired, sprinkle with confectioners’ sugar.
CRUMB TOPPING
Blend together 3/4 cup unsifted flour, 1/2 cup sugar and 1 1/2 tsp
margarine just until mixture is crumbly. Makes three 8 inch cakes.
Yields
1 Servings
