2 pkgs. dry yeast
1/4 c. milk
4 c. all purpose flour
1/2 tbsp. butter
2 eggs, room temperature, beaten
1 c. milk, room temperature
1 tsp. salt

Combine yeast, 1/4 cup milk and 1 1/2 tablespoons flour in small bowl to make a yeast sponge. Cover and let stand for 30 to 60 minutes until it begins to bubble.

Combine sponge with butter and eggs. Blend in 1 cup milk and salt. Stir in rest of flour to make a soft bread dough. Lightly knead on floured board 5 minutes. Cover and let rise 1 hour. Shape into 4 oval loaves. Flour tops. Let rise 1 hour.

Drop into large pot of boiling water. Cover immediately. Cook 10 minutes. Do not uncover while cooking. Remove with slotted spoon. Drain and slice (electric knife). Dumplings should not touch each other while cooking. Serve with pork and sausage and gravy.