Ingredients
1 pkg. yeast
3/4 c. warm water
1 egg, beaten
1/2 c. sugar
1/2 c. shortening
1 c. cold water
5 c. plain flour
1 Tbsp. salt
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Record your recipes and experiments — organized cooking journal
Professional instant yeast — reliable rise, no proofing needed
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Mix yeast and warm water in bowl. In another bowl, beat egg, sugar and shortening together; mix well. Add cold water and mix with yeast. Add flour and salt and mix well. Place in greased bowl; grease top. Cover and store in refrigerator overnight. Take out amount you want to use. Flour and roll out. Cut biscuit size. Let rise 2 to 3 hours. Grease top with butter. Bake at 400°. Remaining dough must be used in 3 days. May be baked at one time and frozen.