Sweet Yeast Crust
Yield
servingsPrep
3 hrsCook
0 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
yeast, active dry
active dry |
|
| ¼ | cup |
water
warm, 110-115 deg. f. |
|
| 2 | cup |
unbleached all-purpose flour
sifted |
|
| ¼ | cup |
sugar
granulated |
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
| ¼ | cup |
butter
|
|
| 1 | each |
eggs
lightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
yeast, active dry
active dry |
|
| 59 | ml |
water
warm, 110-115 deg. f. |
|
| 473 | ml |
unbleached all-purpose flour
sifted |
|
| 59 | ml |
sugar
granulated |
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| 59 | ml |
butter
|
|
| 1 | each |
eggs
lightly beaten |
|
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.
