Sunday, September 30, 2012

September's Bread!!!

Whole-Wheat Bread

Yield: 2 Large Loaves or 35 Dinner Rolls


2 tsp. salt
1 1/4 oz. nonfat dry milk powder
1 lb. 10 oz. whole-wheat flour
18 fl. oz. warm water
1/2 oz. active dry yeast
3 oz. honey
1 oz. unsalted butter (I use salted)
whole butter, melted


1.      Combine salt, milk powder, water, yeast, honey, butter and half of the flour. Mix until combined into a thick batterlike dough.
2.       Add the remaining flour 2 ounces at a time. Knead on medium speed approximately 8  minutes until the dough is smooth and elastic. 
3.      Place the dough in a lightly greased bowl and cover.  Let the dough ferment in a warm place until doubled. 
4.      Punch down, portion, and shape as desired. 
5.      Let the shaped dough proof until doubled.  Bake at 375 degrees until firm and dark brown.  Approximately 40 minutes for loaves and 20 minutes for rolls.  Brush the top of the loaves or rolls with melted butter after baking. 

Lion House Rolls and Cinnamon Rolls*

Yield: 2 dozen rolls


2 c. warm water
2/3 c. nonfat dry milk powder
2 tablespoons dry yeast
¼ c. sugar
2 tsp. salt
1/3 c. shortening
1 egg
5-5 ½ c. all-purpose flour, or bread flour

1.      In a large bowl or electric mixer, combine water, milk powder, dry yeast, sugar, and salt.  Stir until well combined.  Add shortening and half of the flour. 
2.      Stir to create a thick batterlike dough.  Add egg.
3.      Slowly add the rest of the flour ½ c. at a time. Allow to knead until smooth between each addition.  Dough should be soft, not overly sticky and not stiff.
4.      Pour into greased bowl.  Allow to rise until double in size (about 20 minutes). 
5.      Punch down dough.  Roll out and cut into desired shape and size. 
6.      Place on greased (or parchment lined) pans.
7.      Let rise until double in size (about 30 minutes-1 hour).
8.      Bake at 375 degrees for 15-20 minutes or until browned. 
9.      Brush with melted butter while hot. 

*For cinnamon rolls, complete steps 1-4.  Roll dough into a large rectangle.  Pour melted butter over top and add cinnamon and sugar.  Roll up and cut with a piece of string.  Complete steps 7-8 above.  Allow to cool and frost with buttercream or cream cheese frosting. 

Buttercream Frosting
4-5 c. powdered sugar
¼ c. whipping cream
4 T. (1/2 stick) butter
Beat with electric mixer until smooth.

White Sandwich Bread


5 tsp. yeast
1 ½ c. warm water
1 c. instant mashed potato flakes
3 c. milk, lukewarm
2 ½ tsp. salt
¼ c. honey
1 ½ cubes butter, softened
½ c. instant dry milk
About 6 c. bread flour


1.      Mix all ingredients and half of the flour.  Slowly add the remaining flour ½ c. at a time, mixing well between each addition. Knead in mixer for about five minutes.  Dough should be sticky, but hold together. 
2.      Put dough in greased bowl.  Allow to rise until double in size (about 30 minutes).  Divide dough in half, then half again.  Roll each portion into a uniform 2 inch rectangle.  Roll dough into a loaf shape.  Let rise until double in greased loaf pan. 
3.      Bake in pre-heated 350 degree oven, after 15 minutes, cover loosely with foil.  Bake another 25-30 minutes.  Thirty-five to forty minutes total.  Internal temperature should be 190 degrees.  Remove from pans and cool completely. 

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