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GeorgiaPeaches
Dinner Rolls 1-¾ cup Warm Water (105-115 Degrees F) 2 packages Active Dry Yeast ½ cups Sugar 1 Tablespoon Salt 1 whole Egg ¼ cups Oleo 6 cups Flour Preparation Instructions This is best mixed in a large crock, but if you don't have that, a large bowl will do. Mix the warm water with yeast. Mix well. Add sugar, salt, egg and melted oleo. Little by little add the flour until you have all 6 cups incorporated. Mix and knead in bowl. You can coat with a little oil and cover with kitchen towel. Set in a warm kitchen and let rise. (Each rise takes about an hour) Once risen, punch down and let rise again. Makes into rolls, place in buttered baking container, and let rise. Bake at 400 degrees for 12 to 15 minutes until golden brown. Remove from oven and baste with butter. Enjoy! P.S. Instead of Oleo, you can use stick butter or margarine.
BillySue32605
There is nothing better then a cup of hot chocolate and slice of buttered bread freshly baked out from the oven. :) Hug Kiss Flower
GeorgiaPeaches
No Knead Bread Recipe No Knead Bread Recipe is adapted from Mark of NY Times who got it from Sullivan Street Bakery. Yield: one 1 lb loaf 3 cups bread flour (I like Harvest King bread flour) 1/4 teaspoon instant yeast 3/4 tablespoon kosher salt (or 1 teaspoon table salt) 1 1/2 cups warm water Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven.) 1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop. 2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F. 3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter
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