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Source: The Star Of Texas Cookbook

Refrigerator Sweet Yeast Dough
A great yeast recipe that can then be used to make many different kinds of breads!
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Serves: 1 loaf
Prep Time: 20 minutes
Cook Time: 0 minutes
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2 packages yeast, dry or compressed
1/2 cup water, warm
1 3/4 cups milk
1/4 cup sugar
1 1/2 cups butter, softened
1/2 teaspoon salt
4 eggs, slightly beaten
8 cups all-purpose flour, unsifted

Dissolve yeast in warm. Scald milk; add sugar and 1/2 cup of the butter stirring until butter melts. Cool to lukewarm. Stir in yeast and salt. Beat milk mixture into eggs until well blended. Place flour in a very large bowl and add milk to mixture. Blend until dough forms a ball. It may be necessary to add a bit more flour to form a workable ball. Place the dough on a floured board and knead for about 5 minutes, kneading in about 1/4 cup flour as needed. Knead until dough is smooth and elastic. Let the dough rest for 5 minutes. Roll out into a rectangle about 1/4 inch thick, about 12 x 36 inches. Spread 1/3 cup of the butter over the center third of dough, fold the right third of the dough over the buttered section. Spread with another 1/3 cup of the butter. Fold the left third of the dough over the buttered right section. Turn 1/4 turn clockwise and again roll into a 1/2-inch-thick rectangle. Spread the center third of the rectangle with the remaining butter. Bring the sides of the rectangle to meet in the center and fold in half, bringing the edges together. Place in a greased bowl, cover lightly with plastic wrap, and let rise in a warm place until almost doubled in bulk, about 1 hour. After dough rises, punch down, wrap tightly in plastic wrap, and chill for 3 hours or overnight. This dough must be well chilled before using. It keeps in the refrigerator for 3 to 4 days.

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