Directions: |
Directions:Put water, yeast, and sugar in bowl and mix. When yeast blooms/bubbles add salt and oil/butter, stir until salt is dissolved. Now you start adding flour slowly and stir with a spoon until you can’t stir anymore. Flour your hands and turn out dough on a lightly floured surface and keep adding flour as you knead. This is going to take several minutes, adding just a bit of flour at a time. After adding flour just form a ball and cover with your bowl. Follow directions as per recipe.
Pullman Instructions: (13 x 4 x 4): Form into a long log and press into the bottom of the pan. I let it rise until it was about 1″ from the top. Put the lid on (greased). Preheat oven to 375 and cut a slit in the top of the bread. Brush with a little egg glaze or milk.
Baked for about 20 minutes and removed the lid. Let it continue to bake, about 20 more minutes, and tested with an instant-read thermometer. You want it to reach the 190 degrees.
Baking in a pan: knead gently for a few minutes to bring the dough together. Roll out or gently press with your knuckles, until it becomes a rectangle 10 x 14. Roll up and place the dough pinched seam down into a greased 9 x 4 loaf pan. Cover with a towel and let rise 20 minutes or until double in size in a warm place.
For free-form loaves: turn out on a lightly floured silicone mat or counter and divide into two pieces. Knead by hand just a few time to bring the dough together and shape into the logs, or the ball. Place on a large piece of parchment paper or silicone baking sheet. Cover with a towel and let rise 20 minutes or until double in size in a warm place.
Pullman Instructions: (9 x 4 x 4): Divide your dough approx. 2/3 and 1/3. Use the 2/3 for the pan and follow the directions for the 13″ Make 5 rolls from the 1/3. You can make any kind of roll you like – cinnamon, filled, or plain.
Flour Variations:
– Replace 1 cup of all purpose with 1 cup whole wheat. Add 2 teaspoons of vital wheat gluten to the dough as well. Allow loaf to sit for 10-15 minutes for the first resting period. Continue as per recipe.
– Add 1 cup Hot Grain Cereal Mix to the dough. Do not replace any flour–this is an add-in.
– Replace 1 cup of all purpose with rye. Add 2 tablespoons of potato flakes, 2 teaspoons vital wheat gluten and 1 teaspoon caraway seed. (toast seeds for additional flavor)
– Preserves and Cream Cheese filled loaves:
1/3 cup preserves your favorite flavor– blackberry, strawberry, etc.
3 tablespoon sugar
1 teaspoon strawberry or vanilla flavor
8 ounces cream cheese softened
1 egg yolk well beaten
1 tablespoon flour
Combine until very smooth and spread on that rolled dough.
When I add this filling, I divide the dough into 2 pieces, roll out to a 14 x 10
rectangle, and divide the filling between the two loaves. Roll up into a log,
pinch the seam together and put it down. Let it rise until double, slash the
to in several places on the diagonal, and bake approx. 20-25 minutes. You
can also top these with a glaze like your cinnamon rolls.
– Cinnamon Swirl:
After rolling into the rectangle, brush melted butter, sprinkle cinnamon for a
good covering, and a bit of brown sugar. I just drop the brown sugar over
the dough and blend evenly by rubbing my hand over the surface. Roll into
a log, let it rise and slash the top in several places. If you want it to look
like my picture, cut with scissors or serrated knife about 2/3 the way
through. Pull each section the opposite way and let rise until double. Bake
about 20-25 minutes. Let cool just a bit if you want to drizzle with the
topping.
Or, roll out into one rectangle, spread per above directions and roll starting
at the short end. Put in a loaf pan. Let rise until double and bake at 350
degrees for about 30-40 minutes. Use an instant-read thermometer and
look for 190 degrees.
– Cinnamon Rolls:
Sub 1/4 cup of milk for some of the water.
Prepare as for loaf but roll up on the long side so the roll is longer. Cut
dough in the middle for 2 pieces and continue to cut each section in half.
This helps to keep the rolls uniform in size. Place cut side up in a 2 – 9 x 9
square pans or 1 – 9 x 13 rectangle pan. Let rise until doubled and bake at
375 degrees until golden brown. Top with your favorite sugar topping. I
like to use cream cheese, orange extract, milk, and confectionary sugar.
Cream the cheese, add 1 tsp. orange extract (or vanilla), 2 tbsp. milk and
enough sugar to make a smooth, thick spread. Top the warm rolls with this
so it has a chance to melt just a bit. |
This recipe for Easy White Bread by Debra Collins is from