Holiday Bread Dough


This is the dough to end all doughs. In my Felician Sisters cookbook it can be used for EVERY filling in that section. I Love something that I can used for everything.

As I work my way through the cookbook you’ll see lots of links back to this page. Good thing it’s also pretty easy to make.

Now I will say that I love this cookbook more than any other I have but some of the instructions are vague to say the least. So I’ll try to remember to note any interpretations I made.

Holiday Bread DoughDough for all Bread Recipes -
Time to Make
Calories in


  • 4 pkgs dry yeast.
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 3 whole eggs
  • i cup lukewarm milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated lemon rind
  • 4-5 Cups of Flour
  • 1/2 cup butter softened


  • Stand Mixer
  • Dough Hook
  • Large Bowl


  1. Dissolve yeast in lukewarm water, add salt and sugar. Let activate for 10 mins.
  2. Add Milk.
  3. Stir in eggs, vanilla, and lemon rind.
  4. Add enough flour to make a soft dough.
  5. Work in butter
  6. Knead with dough hook for 10 mins until shiny and elastic.
  7. Place dough in a floured bowl,
    dust top lightly with flour. Cover with a towel. Place in a dark place until it doubles in size (about 30 minutes)
  8. Punch dough down and kneed it breifly.
  9. Dough is ready for use and can be kept in the refrigerator for 4 days in a covered container. It will need to be punched down once a day.

My Thoughts….

My experience is that this dough is enough for two large loafs. I ended up making both Babka sn Poppyseed Bread with this once recipe. I should have realized it when the recipe called for 4 packages of dried yeast!

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