↑Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Density adjustment made to water, lukewarm defined as 40 °C. Margarine presumed as 80% fat. All purpose flour.
↑This amount of yeast may have a slight yeast flavor. It is recommend to use no more than 0.775% instant dry yeast expressed as a baker's %, alternatively, 2.5% cake yeast (compressed) or 1.05% active dry yeast. Further reductions will result in less yeast flavor and longer bulk fermentation times.