Friday, November 6, 2009

Yummy Bread Recipe

This turned out so well I really must share. Hope you don't mind Lyndsie:
Wheat Bread
2 T. Yeast
1/2 t. sugar
1/2 c. warm water
Place these ingredients in a medium bowl, mix and set aside to proof yeast
In a large mixing bowl combine:
2 T. salt
2/3 c. oil
2/3 c. honey
5 c. hot water (110 degrees)
1 c. instant powdered milk
Mix together well.
Add:7 cups of flour and yeast mixture
Let sit for 8-10 minutes, then add:5-7 cups of flour (save the last 1 1/2 to 2 cups of flour to use when you knead)(You will have 12-14 cups of flour total. I usually do half white flour and half wheat flour)Mix well.
Knead (with last 1 1/2-2 cups of flour) for 5 to 10 minutes on a floured surface until dough is smooth and elastic. Place in an oiled bowl, flip dough to lightly coat with oil. Cover with a clean dish towel. Place in a warm place away from drafts to rise for 1 1/2 to 2 hours. Just until dough had doubled in size.
For Bread:Punch down the dough and split dough into 4 equal parts and form into loaves. Place each 1/4th in a well greased bread pan. Cover and let rise until dough is slightly above pan.*Bake at 425 for 15 minutes then lower the heat to 350 and bake for 45 to 50 minutes. Let bread cool in pans for 10 minutes before removing from pans. Let bread cool completely on cooling rack before packaging.(If you are using dark or glass bread pans. Lower the heat from 425 to 400 in the 1st 15 minutes or skip that part altogether.)
For Dinner Rolls:Punch down dough and split into 4 equal parts. Each 1/4th will make 12 dinner rolls. Form dinner rolls by making dough into a mushroom shape tucking ends of dough under the "mushroom". Place rolls on a well buttered 9X13" pan or a large pie plate. Let rise until doubled.*Bake at 350 for 20 to 25 minutes.
For Cinnamon Rolls:Punch down dough and split into 4 equal parts. Each 1/4th will make 12 cinnamon rolls. Roll dough into a rectangle. Spread softened butter all over the top. Sprinkle with brown sugar, cinnamon, and raisins (or whatever yummy filling you want)[I added 1 cup finely chopped granny smith apple-HP] and leaving about 1/4" around the outer edge. (While bread is rising the first time take raisins and put them in a bowl covered with water. Place in the microwave for 3 minutes to plump the. Drain and let cool while bread is rising.)Roll dough into a log length wise. Using dental floss to cut 12 slices. Place slices onto a buttered 9 X 13" pan. Let rise until doubled.
*Bake at 350 for 20 to 25 minutes. Just until lightly browned. Cool and cover with frosting.
Cream Cheese Frosting
4 oz cream cheese
2 c. powered sugar
1/3 c softened butter
1 T. milk
1 t. vanilla
(I double this because we love frosting!!!) [I like a thicker frosting so I omitted the milk and it turned out thick and oh so yummy-HP]
****When I make this recipe I usually take 1/4 and make into bread and the other 3/4 into dinner rolls or cinnamon rolls.
Freezing dinner rolls and cinnamon rolls.After you have formed the dinner rolls or cinnamon rolls you can freeze them. I place them on the buttered pan covered with plastic wrap and freeze. Once they are frozen I take them and put them into a ziplock freezer bag. Days or weeks later when you go to make them, take the rolls out a good 5 to 6 hours before you want to eat them. Place on a buttered pan and cover with a clean dish towel. This will give the rolls time to defrost and rise the 2nd time. Bake as directed above. This is nice because you can just take out as many as you are going to eat.

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