2 : Eggs -- separated
1/2 : c Plain low-fat yogurt
3/4 : c All-purpose flour
1/4 : ts -salt
2 : ts Baking powder
1 : lb Milkcote or whitecote
-chocolte : -chocolte
1 : c Crunchy cereal
-Keywords: : -Keywords: Brand/Mildred
1 : lb Milkcote coating
-Keywords: : -Keywords: Brand/Mildred
1 : pk (8 0z. size) cream cheese
3/4 : c Finely chopped pecans
Milkcote : Milkcote or whitecoat
-chocolate : -chocolate
1 : /2 lb Milkcote chocolate coating
-finely : -finely chopped
2/3 : c Melted vegetable shortening
3 : Or 4 drops Peppermint oil
1 : lb Whitecoat chocolate coating
1/2 : c Peanut butter
1 : 3/4 c Water
2 : tb Cornstarch
1 : Envelope unflavored gelatin
8 : pk Kosher sweetener
1 : qt Berries
1 : Cooked pie shell
0: In bowl, sprinkle yeast over water
1: Stir, let stand 5 minutes, then stir until dissolved
2: Add sugar, salt, butter & eggs to yeast mixture & blend well
3: Gradually add 6 1/2 cups flour, 1 cup at a time, mixing well after each addition
4: On lightly floured board knead 3 minutes
5: Add flour as needed to keep dough from sticking
6: Transfer to large lightly greased bowl & turn to coat with grease; cover with clean dry towel
7: Let rise 1 hour
8: Punch down
9: On lightly floured surface, roll it out to 1/2" thick then shape into 2 loaves or 2 round loaves
10: (At this point dough can be stored
11: Place loaves on baking sheet, cover with foil & freeze
12: When frozen solid, 8 hours, remove dough from pan & rewrap tightly in foil
13: Label & freeze up to 1 month
14: When ready, remove foil & place loaf on lightly greased sheet
15: Cover with clean, dry towel & let rise until doubled, 6 hours or overnight in refrigerator
16: ) Place loaves on lightly greased sheets, cover with clean, dry cloth & let rise, 45 minutes
17: Heat oven to 350
18: Brush with glaze
19: Bake, 1 loaf at a time, on middle shelf of oven until loaf is gold & sounds hollow when tapped on bottom, 45 minutes
20: Cut into 12 slices
21: File ftp://ftp
22: idiscover
23: co
24: uk/pub/food/mealmaster/recipes/mmkah001
25: zip