Directions: |
Directions:In large mixing cup add 1 cup warm water, the yeast and 1 Tablespoon sugar. Let activate for 10 minutes (It will rise to the top of a 4 c measuring cup)
In a big bowl add the yeast mixture and about 9 cups of flour with the sugar, salt and oil. Mix well. You may not need that last cup of flour. Let rest for 15 minutes, covered. Shaggy. Knead until smooth up to 10 minutes (I do in the bosch mixer). Windowpane test lets you know if it's ready. This can be done by hand or by a mixer. Since it's a lot of dough a Kitchenaide may not be strong enough.
Let rest 1 hour or until double covered in warm area, when doubled punch down. At this point either let rise again for another hour or shape into loaves. (2nd rise makes a lighter loaf).
Cut into 4 equal pieces. Shape into loaves and place in greased pans (with Crisco shortening) or shape into rolls. You could do 2 loaves and 2 of rolls.
Cover with cloth, let rise for about 45 minutes or until doubled and about an inch above the top of loaf pan. Bake 375º for 25 minutes or until golden brown. For rolls 15-20 minutes.
Bread Sticks roll out ½ inch thick and cut in strips, melt 1/3 c butter and pour on baking sheet and slop the strips around. Sprinkle with garlic salt and parmesan. Bake 375º 15 minutes.
Soup Bowls divide dough into 10 balls (for the full recipe) place on 12 x 17 sheet. Cut shallow x on top, cover let rise 1 hr. brush tops with egg white bake 375º 20 minutes. When cool cut off top and scoop out to make bowl.
Cinnamon Rolls: use ½ the dough. Oil the counter. Roll the dough to ½ inch thick in rectangle. Spread with butter, then cinnamon, then a little white sugar and then brown sugar. Roll tightly and cut with dental floss about 12 rolls. Bake 375º 20 minutes, frost with icing. |
This recipe for Griffith Family Bread is from