Schmant Kuchen - cooking recipe

Ingredients

5 1/2 c. flour
1 1/3 c. lukewarm water
1 1/2 sticks margarine (Fleischmann's)
2 pkg. dry granulated yeast
6 Tbsp. sugar
1 tsp. salt
2 eggs

Preparation

Soften yeast in lukewarm water.
Pour water over sugar and salt in a bowl.
Stir until dissolved and slightly cooled.
Add 1 1/2 cups flour and beat until smooth.
Beat in shortening, eggs and remaining flour.
Mix to a soft dough.
Turn out on a lightly floured board.
Knead vigorously for 5 to 10 minutes or until dough becomes satiny.
Place in lightly greased bowl, greasing top of dough.
Cover with a greased wax paper and allow to rise in a warm place until double in bulk (1 to 1 1/2 hours).