Thursday, August 30, 2012

And another one!!!

Simple Bread, Made Delicous! (You can use this one for cinnamon rolls, I'll tell you how!)

1 pkg yeast (use either active or fast acting, I've used both and both work, I'll explain)
2 cups milk (100 degrees if using plain active yeast and not fast acting)
2 Tablespoons sugar
1/4 cup butter, melted (use a little more if you want a more buttery taste!)(can substitute oil!)
5 cups flour
2 teaspoons salt

Pour yeast into milk and add your sugar to activate and let it sit for 10 minutes if using active and not fast acting. If using fast acting, no wait! Add melted butter or oil, stir. Add half your flour and the salt, mix up some. Add the rest of your flour. Knead for 10 minutes until it's soft and shiny, using as much flour as needed to keep it from sticking to everything(or cheat and use a stand mixer, or dump it all into a bread machine and let it do all the work! I've done all three with this dough!). Oil a bowl and place your ball of dough in it, turning it over to coat it. Cover it with plastic wrap or a kitchen towel and let it rise for at least 45 minutes. Punch it down and put it on/in greased pan(s) you're baking on/in. Let rise 45 more minutes, or go ahead and bake it for a more dense bread. I've done it both ways, and both ways were delicious.

The oven temperature that I have found perfect for this dough is 375 degrees. Bake times vary depending on how you have decided to cook your dough. Poke it at 20, if still wet on the toothpick/knife, cook 10 more and re-poke. If still wet, 10 more. When your baking is done and it's ready to come out of the oven, plop the bread out of or off of the pan and put on a cooling rack or a counter top to cool. Don't cut into the hot bread, it may deflate on you, or it possibly will not have completely rested and finished cooking the very middle.

Now, if you'd like this dough to be cinnamon rolls, I'll tell you how to do it. Roughly, anyway. After your first rise (that's the one after the muscle exercise!), punch it down and roll it out onto a well-floured surface. Brush it with butter, sprinkle lots of brown sugar and cinnamon (and nuts and raisins if you like) and roll it up. Cut in inch increments and put into/onto the pan you will cook the rolls on. Let them rise for at least 30-45 minutes and then cook them at 375 degrees. When they are golden brown, they are done. This is generally 20-30 minutes into cooking.

I made sticky buns with this dough also! When you've done cutting up your cinnamon rolls, plop them into a pan that is coated well with spray or butter, brown sugar, and nuts if you want them. Bake the same as the cinnamon rolls, watching for that golden brown color!

If you have any questions, ask me. I know I write like an excited middle schooler.

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