* Exported from MasterCook *

                            Sweet Dough Braids

Recipe By     :Jeannette Field
Serving Size  : 0     Preparation Time :0:00
Categories    : Regular Sweet

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  ---------------------------------
                        Sweet Dough Recipe

1. Divide the above dough into 4 or 5 parts.  Take one part and divide it into 3 equal portions.  Roll with hands into a long roll about 18" long.

2. Braid 3 of the rolls together and place on a well greased cookie sheet and let rise 30- 40 minutes, covered,   until ready for baking.

3. Preheat oven to 350 degrees.

4. Bake for 30 - 40 minutes. Check frequently for sufficient browning and rising. Remove when done and cool.

Description:
  "My Mother-in-law's recipe!"

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Per Serving (excluding unknown items): 6469 Calories; 187g Fat (26.2% calories from fat); 147g Protein; 1039g Carbohydrate; 38g Dietary Fiber; 424mg Cholesterol; 4593mg Sodium.  Exchanges: 57 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 34 Fat; 10 1/2 Other Carbohydrates.

NOTES : Don't open oven until 25 minutes have passed. Will cause them to deflate.
Nutr. Assoc. : 0

                      
* Exported from MasterCook *

                            Sweet Dough Recipe

Recipe By     :Jeannette Field
Serving Size  : 0     Preparation Time :0:00
Categories    : Regular Sweet

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  ---------------------------------
  3           packages  yeast
     3/4          cups  water -- lukewarm
  1               tsp.  sugar
  1 1/2           cups  milk
     3/4          cups  shortening
  2                tsp  salt
     3/4          cups  sugar
  2                     eggs -- well beaten (2- 3 eggs)
  9               cups  flour -- divided, or less

1. Mix the yeast, water, and first amount of sugar. Set aside and let rise for about 10 minutes.

2.  Scald the milk, shortening, salt, and remaining sugar. Cool to lukewarm. Add the yeast mixture and the beaten eggs. Add 4 1/2 cups of the flour and beat with beater until it bubbles. Gradually add the other 4 1/2 cups of flour (or less). Knead and let rise once. 

3. Let rise, pound down and knead again (but not as long as first time), let rise again, then form into what you want. 

4. Use for Tea rings, Braids, Chelsea Buns, or Sticky Buns.

Description:
  "For Tea Rings Chelsea Buns, and Sticky Buns"

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 6469 Calories; 187g Fat (26.2% calories from fat); 147g Protein; 1039g Carbohydrate; 38g Dietary Fiber; 424mg Cholesterol; 4593mg Sodium.  Exchanges: 57 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 34 Fat; 10 1/2 Other Carbohydrates.

NOTES : Can be made in your bread machine on "dough" cycle. Beware of overflow!!

Don't open oven until 25 minutes have passed. Will cause them to deflate.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0