Basic Bread Recipe
Bread dough is quite versatile and easy to make. Note that when using whole wheat flour use a little less flour so the bread doesn’t turn out tough or dry. Using a little white flour with the whole wheat often results in a better product.
Preparation time: 15 minutes
Rising time: ½ hour
Baking time: Loaves 25 minutes
Dinner rolls 20 minutes
Cinnamon rolls 25 minutes
Breadsticks 15 minutes
Yield: 2 loaves of bread
18 dinner rolls or cinnamon rolls
24 breadsticks
Ingredients
1 3/4 cups milk or water
3 T. sugar or 2 T. honey
3 T butter or margarine
4 tsp quick rising yeast
5 cups all purpose white flour or 3 ½ cups whole wheat flour and 1 cup white flour
2 tsp salt
For breadsticks:
olive oil to brush the tops of the breadsticks
½ cup shredded cheese – cheddar or parmesan
Garlic powder, or other seasonings as desired
For cinnamon rolls:
Syrup for bottom of the pan
½ cup brown sugar
3 T butter of margarine
¼ cup milk or cream
Some people choose to just use a little maple syrup in the bottom of the baking pan, rather than make this syrup
To spread inside the rolls:
Butter or margarine to spread
½ cup brown sugar
1 T cinnamon
Directions for the dough
Grease two loaf pans.
Divide the dough in half and form into loaves.
Put dough into the pans and rise again for approximately 30 minutes.
Bake at 350F for approximately 25 minutes, or until tops of loaves are golden brown.
Take out of the oven, brush the tops with butter.
Take the loaves from the pans and leave to cool on a baking rack for at least another 30 minutes. Slice and serve.
Dinner Rolls
Divide the dough in half again and again until you have eighteen small pieces.
Form into buns and put into a greased 9X 13 cake pan or onto a baking sheet.
Let rise again until double in size.
Bake at 350F for 20 minutes or until the rolls are golden brown.
Remove from the oven and brush the tops with butter.
Put the rolls onto a baking rack to cool for another 30 minutes. Serve.
Bread Sticks
Divide the dough in half again and again until you have 18 small pieces of dough.
Roll each piece between your hands into a long thin stick.
Place the breadsticks on a greased baking sheet. Brush each stick with olive oil and sprinkle with desired seasonings. Top with grated cheese.
Bake at 350F for about 15 minutes. Remove from the oven when golden brown and cool on a baking rack for another 30 minutes.
Cinnamon rolls
Melt butter and brown sugar in a small saucepan. Add milk or cream and stir well. Pour into the bottom of a 9 X 13 inch cake pan. If preferred, just put a thin layer of maple syrup in the bottom of the pan.
Divide dough into two pieces. Stretch each piece into a long, thin piece and then roll it out using a rolling pin until about ½ inch thick. Spread each piece with butter. Then sprinkle brown sugar and cinnamon on top. Roll it into a long roll lengthwise and cut into 2” slices. Put the slices into the cake pan on top of the brown sugar and butter mixture, so the spiral of cinnamon can be seen on the top. Bake for 20 to 25 minutes or until the top of the rolls are golden brown. Do not underbake or the bottom of the rolls will be doughy.
Take them out of the oven and turn the pan upside down on a baking rack, then remove the pan.
Let cool for at least 30 minutes. If desired, turn them right side up on a baking sheet and ice with a cream cheese frosting.
Cream Cheese Frosting
½ cup butter, softened
1- 8 ounce package of cream cheese, also softened
4 cups of icing sugar
2 tsp vanilla extract
Beat the softened butter and cream cheese until well mixed.
Add the icing sugar and beat until light and fluffy.
Add vanilla and beat again.
Spread on top of cooled cinnamon rolls.
Bread dough is quite versatile and easy to make. Note that when using whole wheat flour use a little less flour so the bread doesn’t turn out tough or dry. Using a little white flour with the whole wheat often results in a better product.
Preparation time: 15 minutes
Rising time: ½ hour
Baking time: Loaves 25 minutes
Dinner rolls 20 minutes
Cinnamon rolls 25 minutes
Breadsticks 15 minutes
Yield: 2 loaves of bread
18 dinner rolls or cinnamon rolls
24 breadsticks
Ingredients
1 3/4 cups milk or water
3 T. sugar or 2 T. honey
3 T butter or margarine
4 tsp quick rising yeast
5 cups all purpose white flour or 3 ½ cups whole wheat flour and 1 cup white flour
2 tsp salt
For breadsticks:
olive oil to brush the tops of the breadsticks
½ cup shredded cheese – cheddar or parmesan
Garlic powder, or other seasonings as desired
For cinnamon rolls:
Syrup for bottom of the pan
½ cup brown sugar
3 T butter of margarine
¼ cup milk or cream
Some people choose to just use a little maple syrup in the bottom of the baking pan, rather than make this syrup
To spread inside the rolls:
Butter or margarine to spread
½ cup brown sugar
1 T cinnamon
Directions for the dough
- Add warm milk and/or water with melted butter or margarine to a large mixing bowl.
- Add the sugar or honey and stir well.
- Add the yeast and stir gently.
- Add 3 ½ cups of the flour along with the salt and mix well.
- Add the rest of the flour a little at a time, mixing well after each addition.
- When dough is no longer sticky, turn it out onto a lightly floured board and knead well for 5 to 10 minutes, gradually adding more flour as needed.
- Put the dough into a well greased bowl and set aside to rise until double in bulk, approximately 30 minutes.
- Punch the dough down and knead it again briefly, then continue to form the dough as required for the recipe you are making. Preheat the oven to 350 F.
Grease two loaf pans.
Divide the dough in half and form into loaves.
Put dough into the pans and rise again for approximately 30 minutes.
Bake at 350F for approximately 25 minutes, or until tops of loaves are golden brown.
Take out of the oven, brush the tops with butter.
Take the loaves from the pans and leave to cool on a baking rack for at least another 30 minutes. Slice and serve.
Dinner Rolls
Divide the dough in half again and again until you have eighteen small pieces.
Form into buns and put into a greased 9X 13 cake pan or onto a baking sheet.
Let rise again until double in size.
Bake at 350F for 20 minutes or until the rolls are golden brown.
Remove from the oven and brush the tops with butter.
Put the rolls onto a baking rack to cool for another 30 minutes. Serve.
Bread Sticks
Divide the dough in half again and again until you have 18 small pieces of dough.
Roll each piece between your hands into a long thin stick.
Place the breadsticks on a greased baking sheet. Brush each stick with olive oil and sprinkle with desired seasonings. Top with grated cheese.
Bake at 350F for about 15 minutes. Remove from the oven when golden brown and cool on a baking rack for another 30 minutes.
Cinnamon rolls
Melt butter and brown sugar in a small saucepan. Add milk or cream and stir well. Pour into the bottom of a 9 X 13 inch cake pan. If preferred, just put a thin layer of maple syrup in the bottom of the pan.
Divide dough into two pieces. Stretch each piece into a long, thin piece and then roll it out using a rolling pin until about ½ inch thick. Spread each piece with butter. Then sprinkle brown sugar and cinnamon on top. Roll it into a long roll lengthwise and cut into 2” slices. Put the slices into the cake pan on top of the brown sugar and butter mixture, so the spiral of cinnamon can be seen on the top. Bake for 20 to 25 minutes or until the top of the rolls are golden brown. Do not underbake or the bottom of the rolls will be doughy.
Take them out of the oven and turn the pan upside down on a baking rack, then remove the pan.
Let cool for at least 30 minutes. If desired, turn them right side up on a baking sheet and ice with a cream cheese frosting.
Cream Cheese Frosting
½ cup butter, softened
1- 8 ounce package of cream cheese, also softened
4 cups of icing sugar
2 tsp vanilla extract
Beat the softened butter and cream cheese until well mixed.
Add the icing sugar and beat until light and fluffy.
Add vanilla and beat again.
Spread on top of cooled cinnamon rolls.