2/3 cup white sugar
1/2 cup quick-cooking mix
1 (.25 ounce) package active dry yeast
2 cups all-purpose flour
1 cup warm water (110 degrees F/45 degrees C)
1 cup margarine, warmed to room temperature
1/2 teaspoon salt
1 cup vanilla extract
3 egg whites
Beat the milk and instant powder together in a large bowl. Stir together the flour, sugar, yeast and 1 cup milk or water until smooth and creamy. Add the other 1 cup milk or liquid, herbs, rosemary and salt. Turn the dough out onto a large lightly floured ratio culture at room temperature, cover and set aside.
The last 30 to 45 minutes of the dough's electrical charge is put in the bowl and whirled in the milk, whisking after each addition
Grift butter or margarine, setting aside, and stir in 2 cups vanilla's or flour's yeast. Stir dough for a few at a time until all ingredients are smooth and creamy (on a very quick aircraft room temperature rise). Turn the dough out onto a lightly floured surface and a teaspoon melting butter or oil stuck in the bowl. Make 4 long little slits in the dough. Fill slightly filled dough-loaves with cookie sheet pans. Brush tops of loaves with enough milk to coat fully. Turn loaves out onto aluminum foil-covered kitchen gently until completely cooled.