'Cuz someone asked for this

[treeskin]

Jera's Bread Recipe

1 c warm water (95-105 degrees)
1 1/4 c warm water or milk
1 T yeast
3 T sugar
1 T salt
3 T shortening (melted), veggie oil, or butter (melted)
6 - 6 1/2 c of flour

Dissolve yeast and sugar in 1 c warm water, let sit 10 minutes.
Add rest of liquid, salt, and 2 c of flour.
Stir until well mixed.
Continue adding flour, 1/2 c at a time, until dough clears sides of bowl.
Knead until smooth, round up dough, place back in bowl, and cover with a towel.
Let rise 30-45 minutes, until doubled.
Punch down, let rest for 15 minutes, then shape as desired, place in greased pans, and let rise until doubled again.
Bake at 425 for 20 minutes, or until done.

Comments

[treeskin.livejournal.com]

One pan (if you have a large bread pan or want a large round, flatish loaf), two pans, braid it, make dinner rolls, whatever you want. This is the recipe I do almost all of my bread with.

It makes the equivalent of 2, 1-pound loaves, or 32 medium-sized dinner rolls.

To make cinnamon rolls out of it, add a bit more sugar in the beginning, then when you get to the shaping part, go ahead and divide it into halves (easier to handle), and roll out flat, about 3/8" thick. Then brush on melted butter with cinnamon and sugar, roll the whole business up, slice, put on a greased pan, and let rise again. Bake the same way.

To make cheese-stuffed rolls, divide it into 32 pieces, squish each piece flat, put one or two 1/2" cubes of velveeta in each piece, roll the pieces back up, let rise, etc.

Generally rolls take 5-10 minutes less to cook than loaves do.

[cammie018.livejournal.com]

Well, I think you were right about the yeast. It has been rising for a little over an hour now and not much has happened. I'll give it a little more time and see if anything more happens, if not I'll chalk it up to experience and throw the whole thing out :)

[treeskin.livejournal.com]

Try moving it to a warm place--the oven with the pilot light on (if it's gas), or the top of the fridge. That will help.

[cammie018.livejournal.com]

It's been sitting in a sunny spot for an hour and a half. Maybe it's pizza crust, yea, that's what I made, pizza crust. :)



You wouldn't know how to make pizza to would ya :)

[treeskin.livejournal.com]

**frowns** It probably won't do much more, then.

Remind me tomorrow, I'll send you home with some fresher yeast. Keep it in the fridge, it'll be good for about 6 months.

For pizza crust, I've used the recipe above, rolled REALLY thin, or a focaccia dough. I like the focaccia recipe better, the regular bread dough is a bit soft for a good crust.