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Tuesday, December 11, 2012

Yeast bread - quick style

We make our bread here.  It costs me $.33 a loaf.  Very worth it for us when we use two full loaves for sandwiches.  But most times, I don't have bread when we need it and then there is no time for three hours of rising, or even two. 

I found a recipe on a blog I enjoy reading www.toliverstotexas.com .  She has quick bread recipe that works super well, when at 11:00 in the morning I realize that we don't have enough to eat for lunch.

I use this bread for a lot of different things.  She makes rolls with it, but I also use it for cinnamon rolls and even loaves of bread.

Start with 2 1/4 cups of warm water and 4 tablespoons of yeast.  (Did you know that you can by those big vacuum sealed packages for a few cents more than the jars of yeast? At least that's true here.  Keep it in the freezer and it will last a long time.)  It's important that the water is not too hot or cold.  If you put your finger in it it should be warm, not hot or cool.  Stir the yeast into the water so that it starts dissolving.

Wait five minutes and it should look like this:

Not much different, but see the frothiness (the bubbles) that tells you that the yeast is working and your water was just right. Then add 2/3 cup oil, 1/2 cup sugar, 2 eggs (beaten) and 1 tsp salt.  Mix together well. 

Add 7 cups of flour.  Knead for 3 to 4 minutes.  Then divide into 24 (for rolls) or 12 (for hamburger buns/sandwiches)  and roll into balls. 


Place on a greased cookie sheet and pre-heat the oven to 425 degrees.  Let the rolls raise for 10 minutes, then bake for 15 minutes.  And you have bread for lunch and warm and yummy so that it only needs butter and it's amazing!

If you want to make cinnamon rolls, divide it into two balls.  Roll them into 9x13 rectangles.  Spread a thick layer of margarine on the dough.  Sprinkle about 1 cup (or more) of brown sugar.  Sprinkle cinnamon over it generously.  A bit of nutmeg makes it taste good too.

There you have it, a quick recipe for raised yeast rolls.  By the way, I had one of my boys help roll them out.  But when I'm in a hurry they look like this too.   I need to work on presentation.

Making the most of today,
Steph

1 comment:

  1. This is very similar to the bread recipe we have used in our family for years. However, we let it rise after mixing & again after forming it into what we want. Though if we are making pizza crust, for whatever reason, we never let it rise the 1st time.....probably because we are usually in a hurry. We use it for everything. I have a friend who started using the recipe & substitutes wheat flour for about half the white flour. She will also freeze the dough. She takes it out & lets it rise before making into pizza crusts.

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