Yeast Dumplings

4 cups all-purpose flour

1 teaspoon salt

2 eggs

1 envelope (.25 ounces) rapid rise dry yeast

1½ cups whole milk

2 slices white bread, cubed

In large bowl mix flour, salt and eggs. Add yeast to flour mixture, stirring well. Add milk and cubed bread and combine.

Place on floured bread board and knead just enough to firm up dough. Put in large bowl, cover with plastic and put in warm place to rise until double in size, about 1 hour. Dough is ready when it holds an imprint when pressed with a finger.

Turn out on floured bread board, knead lightly and divide into 3 pieces about 3 inches wide and 6- to 8-inches long, rounded on top like a loaf. Cook in large pot of boiling water 10 minutes on each side.

Remove one at a time, place on bread board and slice ½-inch thick. You should get about 40 dumplings. Work quickly or dumplings will be heavy.

Serves 10 to 12.

Nutrition values per serving: 200 calories, 2.5 g fat (1 g saturated), 36 g carbohydrates, 1 g fiber, 7 g protein, 40 mg cholesterol, 240 mg sodium.