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Sweet Yeast Crust

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Recipe

 

Yield

servings

Prep

3 hrs

Cook

0 min

Ready

3 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 tablespoon yeast, active dry
active dry
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¼ cup water
warm, 110-115 deg. f.
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2 cup unbleached all-purpose flour
sifted
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¼ cup sugar
granulated
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½ teaspoon salt
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½ cup milk
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¼ cup butter
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1 each eggs
lightly beaten
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Ingredients

Amount Measure Ingredient Features
15 ml yeast, active dry
active dry
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59 ml water
warm, 110-115 deg. f.
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473 ml unbleached all-purpose flour
sifted
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59 ml sugar
granulated
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2.5 ml salt
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118 ml milk
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59 ml butter
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1 each eggs
lightly beaten
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Directions

Lightly grease the baking pan.

Dissolve the yeast in the warm water.

In a large mixing bowl, mix the flour, sugar and salt until well blended.

In a saucepan, heat the milk and butter, then cool to lukewarm.

Add the warm milk and the yeast mixture to the dry ingredients, then add the egg.

Blend well to form a moist soft dough.

Knead lightly until the dough is soft and smooth.

Return the dough to a clean greased bowl and cover with a damp towel.

Set the dough in a warm place to rise.

Let rise for 1 hour or until doubled in size.

When the dough is ready, punch it down and pat it into a thin layer.

Place the layer into the bottom of the pan folding the excess dough up the sides of the pan making it as smooth as possible.

Allow the dough to rise again, in the pan until it is doubled, about 30 to 45 minutes.

When the dough is double the crust is ready to be filled.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 41630% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 408mg 17%
Total Carbohydrate 21g 21%
Dietary Fiber 2g 9%
Sugars g
Protein 20g
Vitamin A 9% Vitamin C 0%
Calcium 6% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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