Make your own Bread, Crescent Rolls, Bisquits, Breadsticks, Buns
White Bread
2 pkg. active dry yeast 2 C warm water
1/2 C sugar 1 Tbs salt
2 eggs, beaten 1/4 C vegetable oil
6 1/2 - 7 C flour, divided
Dissolve yeast in water. Add sugar, salt, eggs, oil and 3 C flour; beat well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth (6-8 minutes). Place in greased bowl turning once to grease the top. Cover - let rise in a warm place until doubled in size. Punch dough down. Divide in half, shape into 2 loaves. Place in two greased 9x5x3 pans. Cover and let rise until doubled. Bake at 375* for 25-30 minutes Remove from pans; cool on wire racks.
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Buttery Bread Sticks
1/2 C margarine 2 C flour
2 Tbs sugar 1 Tbs baking powder
1 tsp salt 1/2 C milk (approximate)
Place margarine in 9x13 pan. Place in 425* over until melted. Meanwhile, comvine flour, sugar, baking powder and salt. Use fork to stir. Gradually mix in milk. Stir until dough forms a soft ball. Coat ball with flour. Place on wax paper. Roll out to fit in pan. Remove pan from over, place dough in the pan. Use knife to slice into strips. Bake 15 minutes at 425*.
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Crescent Rolls
2 pkg active dry yeast 2 C warm milk
2 eggs, lightly beaten 1/4 C margarine, melted & cooled
3 Tbs sugar 1 tsp salt
6 1/2-7 C flour, divided additional margarine
Dissolve yeast in warm milk. Add eggs, butter, sugar, salt and 4 C flour; beat until smooth. Add enough flour to form a soft dough. Turn onto floured surface; knead until smooth, 6- minutes. Place in greased bowl, turning once to grease the top. Covr - let rise in warm place until doubled. Punch the dough down - divide into thrids. Roll each portion into a 12" circle; cut into 12 wedges. Roll and place on greased baking sheets. Cover and let rise until doubled. Bake at 400* for 12-14 minutes. Brush with butter if desired.
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Brown & Serve Rolls
3/4 C milk 1/4 C sugar
1/4 C shortening 2 1/2 tsp salt
1 pkg dry yeast 3/4 C warm water
4 1/2 C flour
Mix all ingredients, let rise to double in size. Punch down - divide into 24 pieces. Form balls; place 3" apart on greased cookie sheet. Let rise to double in size. Bake 20-30 minutes at 275* - DO NOT BROWN! Let cool completely. Freeze in bags. To serve: bake at 400* for 7-10 minutes.
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Buns
1 pkg yeast 1/2 C lukewarm water
1/2 C lukewarm milk 2 C sifted flour
3 Tbsp sugar 1/2 tsp salt
1 Tbsp butter 1 egg, beaten
Dissolve yeast in water and milk. Add remaining ingredients. Let stand 2 hours. Shape into buns, let stand 30 minutes. Bake at 400* for 15-20 minutes.
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French Bread
2 C warm water 1 pkg yeast
1 Tbs sugar 2 tsp salt
5 3/4 C flour, sifted
Mix all ingredients. Knead until smooth. Let rise until double in size. Divide dough into 2 parts. Roll oblong. Cut slits and grease tops. Bake at 425* for 20-30 minutes.
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Baking Powder Bisquits
2 C flour 4 tsp baking powder
2 Tbs sugar 1/2 tsp salt
1/2 tsp cream of tartar 1/2 C shortening
2/3 C milk
Sift dry ingredients. Cut in shortening. Add milk. Roll to 1/2" thickness. Cut. Bake at 450* for 10-15 minutes.
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