Preparation Time: 1 hour
Serves: 1 9x13 pan
Ingredients
1 T. yeast
2 T. sugar
1 1/2 c. warm water
1 t. salt
3 1/2 c. flour
Mix first three ingredients together and let the yeast go to work. Add in salt and flour and let raise, covered, in a warm place.
Roll dough out. Cut into 1" strips.
Melt 4 T. butter in a 9x13 pan.
Dip dough strips in butter and twist.
Sprinkle one or more of the following on top and bake at 400 degrees until golden brown.
garlic salt
parmesan cheese
sesame seed
parsley
This lightly sweetened and hearty bread tastes great straight from the oven with butter and cinnamon-sugar. It also makes a great sandwich with smoked turkey and cheese.
Makes three 1 1/2-pound loaves. The recipe is easily doubled or halved.
1 3/4 cups lukewarm water
1 cup milk
1/2 cup pure maple syrup (I use 1/2 cup honey with about 1 tsp. mapleine)
1 1/2 tablespoons granulated yeast (2 packets)
3/4 tablespoon salt
1/4 cup neutral-tasting oil, plus more for greasing the pan
1/2 cup oat bran
1/3 cup wheat bran
1 1/2 cups old-fashioned rolled oats
1/2 cup whole wheat flour
4 1/4 cups unbleached all-purpose flour
1. Mixing and storing the dough: Mix the yeast and salt with the water, milk, maple syrup, and oil in a 5-quart bowl, or a lidded (not airtight) food container.
2. Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook.) If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 8 days.
5. On baking day, lightly grease a 9x4x3-inch nonstick loaf pan. Dust the surface if the refrigerated dough with flour and cut off a 1 1/2-pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
6. Elongate the ball into an oval and place it into the prepared pan. Allow to rest and rise for 1 hour and 20 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough.)
7. Twenty minutes before baking time, preheat the oven to 350 degrees F, with an empty broiler tray on any other shelf that won't interfere with the rising bread.
8. Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake for 45 to 50 minutes, or until deeply browned and firm.
9. Allow to cool before slicing or eating.
3 T yeast
5 c. warm water
3/4 c. sugar
2 T salt
2 eggs, beaten
1 c. oil
1 c. powdered milk
5 lbs. flour (about)
margarine, cinnamon, brown sugar
greased jelly roll pan
flour for rolling
Combine in mixer: yeast, water, sugar, and salt. Beat in eggs, and blend in milk. Add oil and flour. If using a mixer, add flour until it cleans the sides of the bowl. You may mix in flour by hand. Dough should be sticky. Turn into oiled bowl and let rise until double, approx. 45 minutes. Punch down. Take out half of the dough and roll into a 18" x 36" rectangle. Spread with softened 1/4 c. margarine. Sprinkle with cinnamon and with one cup brown sugar. Roll up. Seal edges and cut into 12 sections using a piece of string. (Tip: cut narrow end pieces longer, then smash down on pan to make them roughly the same size as the rolls from the thicker center pieces.) Place on greased large jelly roll pan (place largest rolls on edges, smallest toward center.) Let rise till double - about 30 minutes. Bake for 21 minutes at 350. Remove from oven. Let set for 5 minutes. Invert on cooling racks. Frost when cool with cream cheese frosting.
Make orange rolls with other half of dough by spreading with margarine, then orange filling. Top with Orange Icing.
Cream Cheese Frosting: 1 lb. powdered sugar, 1 cube butter, 1 8 oz. cream cheese, lemon extract. Beat until smooth, adding milk if necessary to thin.
Orange Roll Filling: 1 c. sugar, 2 T orange juice, 1 T grated orange rind, 1 t. orange extract and if desired 1 drop orange food coloring.
Orange Icing: 2 1/2 c. powdered sugar, 2 T grated orange rind, 1/4 c. orange juice, 1/2 t. orange extract.
