Yield 4 loaves
Ingredients
2 pkg. active dry yeast
2 tsp. sugar
12 to 13 cups flour, about 3 to 4 lbs.
Instructions
Soften yeast in ½-cup warm water (110 F) in which 2-tsp. sugar has been dissolved. Let stand 10 minutes, stir. If the water is too hot the yeast will not rise.
Add 4 cups warm water to shortening, sugar and salt and let the shortening melt. Cool until lukewarm and then stir in yeast mixture. Stir in 6 cups of flour and beat vigorously. Gradually stir in 6 to 7 cups more flour; you will need to work in this flour gradually with your hands. The dough should be smooth, not too sticky and not too dry.
Turn out on a lightly floured board and knead until smooth and satiny, 8 to 10 minutes. Place the dough in a large greased bowl; turn dough to grease top. Cover with a tea towel and let rise in a warm and humid place about 85 F until double in bulk, about 1 hour. Punch down and let rise again until double in bulk, about ¾ hour.
Grease four 8 ½ X 2 ½ loaf pans. Let rise until double in bulk, about 1 hour. Bake at 375 F for 40 to 45 minutes.
Shapes to prepare with the bread dough:
Hamburger Buns:
You may shape the dough in small flat rounds and place them on a cookie sheet. Leave space between the rolls and let dough double. Bake for 20 to 25 minutes, 375 F.
Cinnamon Buns:
Roll one loaf equivalent of bread dough with a rolling pin on a floured board. Form in a rectangular shape until dough is about 1" thick, do not overwork your dough. On the dough spread some butter, sprinkle brown sugar and cinnamon on top. Roll dough into a jelly roll shape. Cut roll in 1" slices with a sharp knife to make buns. Place the buns cut side up in a square or rectangular baking pan. Do not overcrowd the buns; leave space for expansion. *See Optional caramel topping variation below. Cover and let rise until double. Bake at 375 F for 10 minutes, then lower temperature to 350 F and bake for 15 to 20 minutes, or bake for 25 minutes at 375F.
Pecan Cinnamon Buns:
In the bottom of two square pans or a large rectangular baking pan mix ½ cup melted butter, ½-cup brown sugar, and ¼-cup corn syrup and chopped pecans. Make cinnamon rolls as above and place the buns in the pan to rise on top of the pecan mixture. Let the buns rise until double before baking. Place the buns in the middle of the oven, not on the bottom rack. Bake at 350 F for 25 to 30 minutes.
Variations of the White Bread recipe:
Standard recipe: Use two cups of milk and two cups of water to replace the 4 cups of water in the recipe.
Raisin Bread: Increase sugar to ¾ cup and add 3 cups of raisins just before the second half of the flour is added. This bread may need a bit less cooking time.
Rye Bread: Use brown sugar in place of white sugar. Add 6 ½ cups of white flour and then add 5½ cups dark rye flour. Add more white flour if necessary. This bread will have a different texture than white bread.
Cheese Bread: Add 1 ½ cups grated cheddar cheese, mixing it in with the last of the flour.
Charlotte
Ingredients
2 pkg. active dry yeast
2 tsp. sugar
½ cup warm water
¼ cup shortening
¼ cup shortening
4 cups water, warm up
¼ cup sugar
5 tsp. salt12 to 13 cups flour, about 3 to 4 lbs.
Instructions
Soften yeast in ½-cup warm water (110 F) in which 2-tsp. sugar has been dissolved. Let stand 10 minutes, stir. If the water is too hot the yeast will not rise.
Add 4 cups warm water to shortening, sugar and salt and let the shortening melt. Cool until lukewarm and then stir in yeast mixture. Stir in 6 cups of flour and beat vigorously. Gradually stir in 6 to 7 cups more flour; you will need to work in this flour gradually with your hands. The dough should be smooth, not too sticky and not too dry.
Turn out on a lightly floured board and knead until smooth and satiny, 8 to 10 minutes. Place the dough in a large greased bowl; turn dough to grease top. Cover with a tea towel and let rise in a warm and humid place about 85 F until double in bulk, about 1 hour. Punch down and let rise again until double in bulk, about ¾ hour.
Grease four 8 ½ X 2 ½ loaf pans. Let rise until double in bulk, about 1 hour. Bake at 375 F for 40 to 45 minutes.
Shapes to prepare with the bread dough:
Hamburger Buns:
You may shape the dough in small flat rounds and place them on a cookie sheet. Leave space between the rolls and let dough double. Bake for 20 to 25 minutes, 375 F.
Cinnamon Buns:
Roll one loaf equivalent of bread dough with a rolling pin on a floured board. Form in a rectangular shape until dough is about 1" thick, do not overwork your dough. On the dough spread some butter, sprinkle brown sugar and cinnamon on top. Roll dough into a jelly roll shape. Cut roll in 1" slices with a sharp knife to make buns. Place the buns cut side up in a square or rectangular baking pan. Do not overcrowd the buns; leave space for expansion. *See Optional caramel topping variation below. Cover and let rise until double. Bake at 375 F for 10 minutes, then lower temperature to 350 F and bake for 15 to 20 minutes, or bake for 25 minutes at 375F.
Note: You can use white bread dough or sweet bread dough to make Cinnamon buns.
*Optional Caramel Coating: In the bottom of a rectangular pan melt about 1/4 cup butter. Add about 1/2 to 3/4 cup brown sugar and stir. Add optional chopped pecans or walnuts to taste. Place uncooked cinnamon buns on top. Cook as above. After you remove the cooked buns from the oven, flip and invert the pan right away to make sure the caramel coating stays attached to the bottom of the buns.
Pecan Cinnamon Buns:
In the bottom of two square pans or a large rectangular baking pan mix ½ cup melted butter, ½-cup brown sugar, and ¼-cup corn syrup and chopped pecans. Make cinnamon rolls as above and place the buns in the pan to rise on top of the pecan mixture. Let the buns rise until double before baking. Place the buns in the middle of the oven, not on the bottom rack. Bake at 350 F for 25 to 30 minutes.
Variations of the White Bread recipe:
Standard recipe: Use two cups of milk and two cups of water to replace the 4 cups of water in the recipe.
Raisin Bread: Increase sugar to ¾ cup and add 3 cups of raisins just before the second half of the flour is added. This bread may need a bit less cooking time.
Rye Bread: Use brown sugar in place of white sugar. Add 6 ½ cups of white flour and then add 5½ cups dark rye flour. Add more white flour if necessary. This bread will have a different texture than white bread.
Cheese Bread: Add 1 ½ cups grated cheddar cheese, mixing it in with the last of the flour.
I'm making a half recipe of this. Making breads or buns. Best recipe.
ReplyDeleteI'm making a half recipe of this. Making breads or buns. Best recipe.
ReplyDelete