Thursday, November 13, 2014
JEAN'S YEAST BREAD AND ROLLS RECIPES
My other advice is patience, patience, patience. Please give the bread at least one hour rising time. Two, three, even four hours is better in some recipes. I know, we are all in a hurry, to pop it in the oven to bake it, but the rising is important. It is hard for Katie to wait until the bread rises before baking it. Susan couldn't understand it. I told Susan, she use to be the same way when she was Katie's age.
To check if it is done tap it on the top. It should give out sort of a hollow sound.
1 quart liquid (milk or water, or 1/2 milk with 1/2 water)
1 packet dry yeast
3 Tablespoon sugar
3 Tablespoon butter or shortening
2 eggs, well beaten
4 to 6 cups flour
Sift dry ingredients and yeast together in large bowl.
Add liquid and eggs: mix thoroughly
Add margarine to liquid
Add flour gradually, mixing thoroughly, till dough pulls away from side of bowl.
Flour baking board liberally and turn out dough on it.
Knead forcefully for 10 - 15 minutes. Pull dough towards you and push away with heel of your hands.
Place in bowl to rise 1 hour.
Roll again on floured board.
Form into loaves and let rise 1 hour more or until double in bulk.
Bake 350 - 375 degrees for 1 hour or until golden brown and when tapped on top gives off a hollow sound.
Yields 3 - 4 1 lb. loaves
WHOLE WHEAT BREAD
Soak 1 package yeast in 1/2 cup warm water
scald 1 cup milk
1/2 cup brown sugar
1 Tablespoon salt
1/4 cup melted lard or butter
1 cup cool water
4 cups white flour
2 cups whole wheat four
Pour hot milk over sugar, salt and lard (or butter). Stir till melted, then add yeast and waster. Work in flour. If dough is still sticky, use a little more flour. Place in loaf pans. Bake at 350 degrees for 50-60 minutes.
Yields 2 loaves
DINNER BUTTER ROLLS
1 package yeast
1 Tablespoon sugar
Beat in 3 eggs with 1 cup warm water. Let stand 15 minutes.
1/2 cup sugar
1/2 cup shortening
1/2 teaspoon salt
5 cups flour
Knead well. Let stand in refrigerator overnight, divide in 2 parts and roll out in 12 inch circle, cut into 16 wedges, roll up starting with wide side, let rise 3-4 hours. Bake at 400 degrees for 15 minutes. Brush with butter. Serve while warm.