No measurements are given for “2 pkgs. active dry yeast”. The recipe is from the 1972 “The New World Encyclopedia of Cooking” by Culinary Arts Institute. Any idea how many spoons/grams this might be? I’d like to make the apple kuchen variation of the base yeast dough recipe
by Butt_fiddler
2 Comments
A packet is 7g or about a teaspoon
Leave it till it’s doubled as per the recipe and you’ll be fine
*Image Transcription: Book Pages*
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#YEAST SWEET BREADS AND COFFEE CAKES
##*BASIC YEAST DOUGH* ▲ *Base Recipe*
Scald (page 10)
2 cups milk
Meanwhile, soften
2 pkgs. active dry yeast
in
½ cup warm water, 105°F to 115°F. (Or if using compressed yeast, soften 2 cakes in ½ cup lukewarm water, 80°F to 85°F.)
Set aside.
Put into a large bowl
1 cup butter, softened
½ cup sugar
2 teaspoons salt
2 teaspoons grated lemon peel
Immediately pour scalded milk over ingredients in bowl and stir mixture until butter is completely melted. When mixture has cooled to lukewarm, blend in, beating until smooth
2 cups sifted all-purpose flour
Stir softened yeast and add, mixing well.
Measure
7 to 8 cups sifted all-purpose flour
Add about one-half of the flour to the dough and beat until very smooth.
Add in thirds, beating well after each addition
4 eggs, well beaten
Then beat in enough of the remaining flour to make a soft dough. Turn dough onto a lightly floured surface and allow it to rest 5 to 10 min.
Knead dough (page 11).
Form dough into a large smooth ball and place it in a lightly greased, deep bowl. Turn dough to bring greased surface to top.* Cover with waxed paper and towel; let stand in warm place (about 80°F) until dough is doubled, about 1½ hrs.
Punch down dough with fist and turn out onto a lightly floured surface. Allow dough to rest 10 min. before shaping.
Complete as directed in any of the following variations.
*Enough dough for 4 coffee cakes or 4 doz. rolls*
* This dough may be kept about 3 days in the refrigerator. Make sure dough is greased and well covered to keep surface of dough moist and elastic. Punch down dough occasionally as it rises. Remove amount of dough needed for a single baking and immediately return remainder to refrigerator. Proceed as directed in the desired variation.
*Note:* For bread, shape dough into 3 loaves. Place in greased 9×5×3-in. loaf pans. When dough is light, bake at 400°F about 50 min.
##*—SWEET ROLLS (Buchtein)*
To prepare 2 doz. rolls, use one-half of dough in ▲ Recipe. Butter two 11×7×1½-in. pans. Roll dough ½ in. thick. Using a sharp knife, cut dough into twenty-four 3×2-in. rectangles. Spread rectangles almost to edges with **fruit preserves**. Starting with the shorter side, roll up rectangles of dough. Arrange twelve rolls in each pan. Brush generously with **melted butter**. Cover with waxed paper and a towel and let rise in a warm place (80°F) until almost doubled. Bake at 350°F 25 to 30 min., or until rolls are lightly browned. Meanwhile, prepare a glaze by thoroughly blending together **½ cup sifted confectioners’ sugar** and **1 tablespoon milk or cream**. Remove rolls from pans to cooling racks; cool slightly. Using a spoon, drizzle glaze over rolls.
##*—PLUM COFFEE CAKE (Pflaumenkuchen)*
To prepare 2 rich coffee cakes, decrease ingredients to ½ amounts in ▲ Recipe except decrease milk from 2 cups to ¼ cup, salt from 2 teaspoons to ½ teaspoon, and flour from 9 or 10 cups to 3 cups. Proceed as directed. Lightly grease two 9-in. round layer cake pans. Rinse and remove pits from **25 (about 1¼ lbs.) small Italian plums**. Divide dough in halves; press evenly into pans. Brush with **melted butter**. Arrange plums cut side-up on dough to 1 in. from edge of pan. Sprinkle with a mixture of about **1½ cups sugar** (depending on tartness of fruit), **2 tablespoons all-purpose flour** and **2 teaspoons cinnamon**. Dot with **¼ cup butter**. Cover with waxed paper and a towel and let rise in a warm place (80°F) until almost [*cut off*]
Divide dough into halves and roll out to fit the pans. Fit into pans. Brush dough with **¼ cup melted butter**; sprinkle with a mixture
of **⅔ cup sugar** and **2 teaspoons cinnamon**. Cover with waxed paper and a towel and let rise in a warm place (80°F) until almost doubled. Bake at 375°F about 20 min.
##*—CRUMB COFFEE CAKE (Streuselkuchen)*
Follow recipe for Cinnamon Coffee Cake; omit sugar-cinnamon mixture. Prepare and top with **Streusel Topping** (see Almond-Crumb Coffee Cake, page 71).
##—APPLE KUCHEN
To prepare 2 coffee cakes, use one-half of dough in ▲ Recipe. Lightly grease two 9- or 10-in. square pans. Melt **¼ cup butter**; set aside. Wash, quarter, pare, core and thickly slice **4 cooking apples**. Divide dough in half and evenly press each half into pan. Press apple slices, rounded edge up, into dough forming three rows. Sprinkle each evenly with one half of a mixture of **½ cup sugar** and **½ teaspoon cinnamon** and drizzle with **2 tablespoons melted butter**. Let rise in a warm place until doubled. Bake at 350°F 40 to 50 min., or until apples are tender and top is well browned. Remove coffee cakes from pans to cooling racks.