Yeast Breads
| Go to another Catagory | Go to a recipe on this page |
 Cakes |
Basic White Bread |
| Cookies |
Cinnamon Bread |
| Fudge/Brownies |
Sixty Minute Rolls |
| Quick Breads |
French Bread |
| Pies and Pastry |
Challah |
| Other |
Soft Pretzels |
| Cinnamon Rolls |
|
| Poppyseed Bread |
Basic White Bread
1/2 cup milk
3 tbsp. Sugar
2 tsp. Salt
3 tbsp. Butter
2 packs yeast
1 1/2 cups warm water
5-6 cups all-purpose flour
Combine milk, sugar, salt, and butter. Heat over low heat
until butter melts and sugar dissolves. Cool to
lukewarm. Dissolve yeast in warm water in a warmed
bowl. Add lukewarm milk mixture and 4 1/2 cups
of the flour. Mix for one minute. While still mixing, add
remaining flour, 1/2 cup at a time, until dough
cleans sides of bowl and is slightly sticky to touch. Place in
a greased bowl, cover it, and let rise for 1
hour. Punch down dough and divide in half. Shape each
half into a loaf. Place in a loaf pan. Cover and
let rise for an hour. Bake at 400 degrees for 30 minutes.
Remove from pans immediately and cool on wire
racks.
Cinnamon Bread
1 cup milk
1/4 cup water
1/3 cup butter
6 12 to 7 1/2 cups flour
6 tbsp. Sugar
1 1/2 tsp. Salt
2 packs yeast
3 eggs
1/2 cup sugar
2 tsp. Cinnamon
2 tbsp. Melted butter
1 egg white, beaten
Combine milk, water, and 1/3 cup butter in small saucepan. Heat
over low heat until liquids are very
warm. Butter does not need to melt. Place 6 cups of the flour, 6
tbsp. Sugar, salt, and yeast in bowl. Mix
slowly for 15 seconds. Gradually add eggs and warm liquids and
mix for one minute longer. While still
mixing, add remaining flour, 1/2 cup at a time, until dough cleans
sides of bowl. Kneed for 2 minutes
longer. Place in a greased bowl, cover, and let rise for 35 minutes.
Combine 1/2 cup sugar and cinnamon
in small bowl, set aside. Punch down dough and divide in half.
Roll each half into a rectangle. Brush
each half with melted butter and sprinkle with cinnamon-sugar
mixture. Roll dough tightly into loaves.
Place in loaf pans. Cover and let rise for 35 minutes. Bake at 375
degrees for 40 minutes. Remove from
oven and brush with beaten egg white. Return to oven and bake 5
minutes longer. Remove from pans immediately and cool on wire
racks.
Sixty-Minute Rolls
1 cup milk
1/2 cup water
1/4 cup butter
4-5 cups flour
3 tbsp. Sugar
1 tsp. Salt
2 packs yeast
Combine milk, water, and butter in small saucepan. Heat
over low heat until liquids are very warm.
Butter does not need to melt. Place 3 1/2 cups of the flour,
sugar, salt, and yeast in a bowl. Mix for 15
seconds. Gradually add warm liquids to flour and mix one
minute longer. While Continuing to mix, add
remaining flour, 1/2 cup at a time, until dough cleans sides
of the bowl. Kneed for 2 minutes longer.
Place in a greased bowl, cover, and let rise for 15 minutes.
Turn dough onto a floured board. Shape as
desired. Cover and let rise in a slightly warm oven for 15
minutes. Bake at 425 degrees for 12 minutes.
Remove from cookie sheet and cool on wire racks.
French Bread
2 packs yeast
2 1/2 cups warm water
1 tbsp. Salt
1 tbsp. Melted butter
7 cups flour
1/4 cup cornmeal
1 egg white
1 tbsp. Cold water
Dissolve yeast in warm water in warmed bowl. Add salt,
butter, and flour. Mix for one minute. Kneed for
2 minutes longer. Dough will be sticky. Place in a greased
bowl, cover, and let rise for 1 hour. Punch
down dough and divide in half. Roll out each half into a
rectangle. Roll up tightly. Cover, let rise for one
hour. With a sharp knife, make four diagonal cuts in each
loaf. Bake at 450 degrees for 25 minutes.
Remove from oven. Brush with egg white and cold water
together with a fork. Return to oven and bake 5
minutes longer. Remove from baking sheets and cool on
wire racks.
Challah
2 packs yeast
1 cup lukewarm water
Dissolve the yeast and sugar in the water. Let stand 5
minutes.
2 tbsp. honey
1/4 cup soft butter
4 eggs, beaten
1 tbsp. salt
6-8 cups flour
Set aside about 3 tbsp. of the beaten egg.
Beat the honey, remaining eggs, butter, salt, and about 2
cups of the flour into the yeast mixture.
Gradually mix in remaining flour.
Put the dough onto a floured surface. Kneed 15-20 minutes,
until smooth, uniform, and unsticky. Place
the kneaded dough into a large, buttered bowl, cover with a
damp towel. Let rise in a warm place until
doubled in bulk, about 1 hour. Punch down the risen dough
and return it to the floured surface. Kneed
for 5 minutes and divide into thirds. Kneed each third 5-10
minutes. Gradually transform it into a 1 1/2
inch diameter snake. Line 3 snakes up, and let them rest 10
minutes. Seal the ends with a little water after
braiding them.
Place the braided Challah on a large tray. Let rise until
doubled in bulk. Brush with the beaten egg that
you set aside. Bake at 375 for 30-40 minutes.
Soft Pretzels
1 pack dry yeast
1 1/2 cups lukewarm water
3/4 tsp. salt
1 1/2 cups tsp. sugar
4 cups flour
1 egg
Soften yeast in lukewarm water in large bowl. Add salt
and sugar. Mix in flour and kneed dough to
make soft. Do not let rise. Cut into small pieces. Roll into
pencil sized ropes. Twist into pretzels. Place
on a greased and floured baking sheet. Bake at 400 degrees
for 15 minutes.
Cinnamon Rolls
3 cups flour
3 tbsp. melted butter
2 tbsp. sugar
1 tsp. salt
1 pack yeast
1 1/2 cups water
Extra melted butter
Cinnamon
Mix together butter, water, yeast, sugar, and dry milk.
Place them all in a large bowl. Kneed dough
for five minutes. Roll into a rectangle. Brush on melted
butter and sprinkle with brown sugar and
cinnamon. Roll up the long way and cut into small pieces.
Bake at 365 degrees for 15-20 minutes.
Poppyseed Bread
Disolve 1 Package of Dry Yeast & 1 txp. Sugar in 1/4 cups
lukewarm water. Let stand 10 minutes. Add
1/2 cup lukewarm scalded milk and 1/2 cup sifted flour.
Blend 1/4 cup butter, 1/3 cup sugar, 2 eggs, 1/4
tsp. salt. Add to yeast mixture. Stir in 1/2 tablespoons
vanilla, 1 teaspoon lemon rind, and 3 cups sifted
flour. Knead 10 minutes. Dough will be soft. Put in greased
bowl, cover with cloth & place in warm spot
until double in bulk. Punch down and let rise again until
double in bulk. Roll out to 1/4 inch thickness.
Brush with beaten Egg White. Spread filling. Roll up. Place
on Greased backing sheet. Let rise. Bake 10
minutes at 350 degrees. Then reduce the heat to 300
degrees and bake it for 50 minutes. For sheen, brush
top with beaten egg yolk just before the bread is done.
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