Basic bread and rolls
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Basic bread and rolls
  Bread    Rolls    Basics  
Last updated 6/12/2012 1:07:15 AM. Recipe ID 33142. Report a problem with this recipe.
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      Title: Basic bread and rolls
 Categories: Breads
      Yield: 24 Servings
 
    3/4 c  Milk
      1    Fresh Cake Yeast
    1/4 c  Sugar
      3 tb Shortening
      1 ts Salt
      1    Egg
  3 1/2 c  Flour
    1/4 c  Lukewarm Water
 
  Scald milk and pour over sugar, shortening, & salt. Let it cool to
  lukewarm while softening yeast in a small bowl with the warm water.
  When soft, add the egg and beat together slightly. Pour the yeast/egg
  mixture into the milk mixture and stir them together. The flour may
  be sifted or poured into the liquid. With a large spoon, stir until
  flour/milk is well mixed. You should have a firm, but not stiff
  dough. Without removing it from the bowl, cover the dough with a
  plate or towel and set aside to rise until double in bulk (about 2
  hrs depending on the temperature in the kitchen). Instead of letting
  the dough rise at this point you may put it in the refrigerator and
  use it later, or the next day.  Watch to make sure it doesn't spill
  out of the bowl.  If it starts to spill before you're ready to use
  it, punch it back down. Refrigerated dough is easier to handle but
  takes longer to rise. BREAD: If you want to make bread, dump the
  dough out of the bowl onto a floured surface and with more flour as
  needed to keep it from sticking, knead it until springy and easy to
  handle. This dough does not require a lot of kneading; only enough to
  make it easy to handle. For 2 medium size loaves cut the dough in
  half and knead/shape each into loaves and put into greased baking
  pans. Allow about 2 hours for the dough to double again. Bake in a
  375 degree oven until lightly browned on top (if uncertain whether or
  not bread is done, tip out of pan and see if bottom is browned too).
  ROLLS: To make rolls, work and knead dough until springy and easily
  handled. Roll out with a rolling pin and cut with a biscuit cutter
  and fold over and place on a greased cookie sheet (Parkerhouse
  rolls), or break dough into small pieces, make into little balls and
  place 3 in each section of a greased muffin pan (Cloverleaf rolls).
  SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as
  for Parkerhouse rolls, except trying to make an oblong instead of a
  round. Spread it with raisins and sprinkle with cinnamon and sugar.
  Dot with butter and roll as for a jelly roll.  Slice and place on a
  greased pan or make into a circle and make slashes through the dough
  at intervals. Let rise and bake as for loaves. Top with an icing made
  of confectioners' sugar, melted butter, milk, and vanilla or rum
  flavoring and drizzle over the bread or rolls while hot. Decorate
  with nuts or fruits. If you want to make a whole wheat bread, use
  half white and half whole wheat flour, and use brown sugar instead of
  white.  The amounts above will yield 1 large or 2 medium loaves of
  bread, or 2 dozen large rolls.
  




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Recipe ID 33142 (Apr 03, 2005)

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