| 1 |
In a small bowl, dissolve yeast in warm water to which 1/4 teaspoon sugar and ginger have been added. Set aside 5 minutes. In a large bowl, combine margarine, shortening, sugar and salt. Add scaled milk; stir to dissolve sugar and salt and blend melted margarine and shorting. Set aside to cool to lukewarm. Add yeast mixture, egg and 2 cups flour. Combine ingredients at low speed then beat at high speed 1 minute. Use a spoon to stir in 1 cup flour to make a very soft dough. Gently ease dough out onto a floured board or pastry cloth. Cover with inverted bowl; let rest 10 minutes. Gently knead in only as much of the remaining flour as is needed to make a smooth yet a very soft dough. Place dough in a well-greased bowl; turn to grease surface. Cover; let rise until double in bulk. Punch down and turn out onto lightly floured board or pastry cloth. Cover with inverted bowl; let rest 5 minutes before making out into Cinnamon Twists, Crispies, Kulich, Kolaches or a Tea Ring. |