2 cups scalded milk, cooled to 105 degrees to 115 degrees 1 package active dry yeast 1 / 4 cup sugar 2 teaspoons salt 1 egg, beaten 1 / 4 cup melted shortening 5 cups all-purpose flour
42.
During World War II, granulated active dry yeast for the United States armed forces, which did not require refrigeration and had a longer shelf-life and better temperature tolerance than fresh yeast; it is still the standard yeast for US military recipes.
43.
ZIPPITY-DO-DOUGH CUSTARD ROLLS ( Shared by Ruth Nebron, Valley Glen ) 2 packages active dry yeast 1 1 / 2 cups warm water 1 / 4 cup butter OR margarine, softened 1 teaspoon salt 1 ( 4 1 / 2-ounce ) box egg custard mix 3 1 / 2 cups flour
44.
Whole-Wheat Pizza Crust ( From Peg Rhodes ) 1 package active dry yeast 1 teaspoon sugar 1 cup warm water ( 110-115 degrees ) 1-1 / 2 cups whole-wheat flour 1-1 / 2 cups unbleached white flour plus 1 / 2 cup as needed 1 / 2 teaspoon salt 3 tablespoons virgin olive oil Stir yeast and sugar into warm water in a small bowl.
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