Bake different recipes with this versatile dough.
| 1 ½ CUPS WHOLE MILK | 1/3 CUP BUTTER |
| ½ CUP SUGAR | 1 TEASPOON SALT |
| 2 ENVELOPES FAST-RISING ACTIVE DRY YEAST | ½ CUP WARM WATER – 105º – 110º |
| 3 EGGS – room temperature | 1 TEASPOON SPICE |
| 7 CUPS FLOUR |
Heat milk, butter, sugar and salt in a saucepan until all is dissolved, then let cool for about 30 seconds.
Dissolve yeast in water in a large bowl of your electric mixer. Add the cooled milk mixture along with eggs, 3 cups of flour and your spice or extract – or just withhold if you want a plain semi-sweet bread.
Using dough hook, beat on medium speed for 3-5 minutes, scraping the sides and bottom of bowl several times.
Knead dough for 5 – 8 minutes, let rise for 1 hour, covered in the bowl and shape and bake using your own recipe or one of the following.
RASPBERRY COFFEE CAKE
Heat oven to 375º.
Grease a 10-inch tube-pan. (Preferably one with a removeable bottom.)
| ½ RECIPE SIMPLE YEAST DOUGH | ¾ CUP RASPBERRY PRESERVES – or your favorite |
| ½ CUP PECANS – chopped | |
Shape by rolling the dough to a 16X12-inch rectangle. Spread the preserves and nuts all over being careful not getting too close to the edges.
Roll up jelly-roll fashion, starting at the long end. Place seam side down in the well-greased tube pan. Cut down into the top at 1-inch intervals. Let rise 20 minutes.
Bake in preheated oven for about 45 minutes or just until the top is golden. Let cool for 15 minutes before removing to wire rack to cool completely. Top with your favorite icing or just sprinkle with powdered sugar.
APRICOT NUT BREAD
| ½ RECIPE SIMPLE YEAST DOUGH | 1 CUP APRICOT PRESERVES – or your favorite |
| 1 EGG | 1 TB WATER |
| ¾ CUP SLICED ALMONDS | SUGAR |
Preheat oven to 375º
Grease a cookie sheet.
Roll the dough out to a 16X12-inch rectangle on a lightly floured board. Spread preserves down the center of the long side of the dough. Spread to a 4-inch width.
Make cuts in the dough on either side of the preserves in the center in 1-inch intervals. Fold the strips over the preserves, alternating sides to cover the preserves completely.
Beat the egg in the water and brush all over the dough and sprinkle with almonds and sugar. (I mix the almonds in a small bowl with the sugar. After I spread this over the bread, I then sprinkle any remaining sugar.) Bake in a preheated oven for about 30-35 minutes or just until golden. Loosen under the bread with dough scraper or sharp knife and carefully slide bread onto a wire rack to cool.
BUON MANGIATA!
Ancora 
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