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Sweet Yeast Crust

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      Title: SWEET YEAST CRUST
 Categories: Cheese, Cakes, Desserts
      Yield: 1 Servings
 
      1 tb Active Dry Yeast; 1 Pk.
    1/4 c  Water; Warm, 110-115 deg. F.
      2 c  Unbleached Flour; Sifted
    1/4 c  Sugar; Granulated
    1/2 ts Salt
    1/2 c  Milk
    1/4 c  Butter
      1    Egg; Large, Lightly Beaten
 
  Lightly grease the baking pan.  Dissolve the yeast in the warm water.
  In a large mixing bowl, mix the flour, sugar and salt until well
  blended. In a saucepan, heat the milk and butter, then cool to
  lukewarm. Add the warm milk and the yeast mixture to the dry
  ingredients, then add the egg. Blend well to form a moist soft dough.
  Knead lightly until the dough is soft and smooth.  Return the dough
  to a clean greased bowl and cover with a damp towel.  Set the dough
  in a warm place to rise. Let rise for 1 hour or until doubled in
  size.  When the dough is ready, punch it down and pat it into a thin
  layer.  Place the layer into the bottom of the pan folding the excess
  dough up the sides of the pan making it as smooth as possible. Allow
  the dough to rise again, in the pan until it is doubled, bout 30 to
  45 minutes. When the dough is double the crust is ready to be filled.
 
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