Sunday, September 11, 2011


In years past I shied away from bread making.  Y-E-A-S-T..not my favorite thing to work with.  But now I have overcome my fear and actually enjoy making breads.  And if you are my may get cinnamon rolls!


4 cups flour
2 tsp salt
1 TB yeast
1 1/4 cup luke warm water
1 TB oil for bread
1 tsp oil for greasing pan

Fresh from the oven,  I spread butter
on the top of the warm loaf.
Use a serrated knife to cut bread
In large bowl, mix flour, salt, yeast. Pour in water and oil. Mix to a soft dough.
Place dough on lightly floured surface. Knead for 10 minutes. (OK, I cheat, I knead with my Kitchenaid!) Rub the remaining oil in a bowl to coat.  Turn dough into bowl, turning once to coat. Cover with plastic and a towel. Let stand in a warm, non draft place for 1 1/2 hrs. Grease an 8 1/2 x 4 1/2 in loaf pan. Place dough on work surface and roll to 8 x 7" rectangle. Roll the dough from long side and drop into plan. Cover with plastic and let rise in warm place for 30 minutes or until dough has risen an inch above the pan. Preheat oven to 450°F.  Bake loaf for 10 minutes, then lower temperature to 400°F and continue baking 30 to 40 minutes or until golden brown. Turn loaf out of pan and tap on bottom to check for a hollow sound.  If not, place upside down on rack for a few minutes more.  Remove from oven, and coat with butter (optional). Cool on rack.
To freeze: cool, then wrap in paper and cling film. Freeze for up to 3 months. Defrost at room temperature.


4 Cups flour
1/3 cup sugar
1 tsp salt
1/2 cup butter
1 cup milk
1 TB yeast
2 eggs
Kitchen aid mixer was used for this recipe
Sugar mixture:
          2/3 cup to 1 cup brown sugar
          2 tsp cinnamon
          1/3 cup cinnamon chips, optional
In a sauce pan, mix milk and salt together, add butter.  Over medium heat, bring milk to a slight boil.  Stir until butter is melted.  Let cool to luke warm temperature.  Then add yeast.  Stir mixture.  Set aside.
In a large mixing bowl, mix 2 cups flour and sugar.  Add yeast mixture.  Mix with paddle attachment.  Add the eggs.  Mix until well blended.
Change paddle to dough hook.
Add remaining flour.  Knead until smooth.  The dough should be slightly sticky but not wet.  Place dough in a greased bowl, turn  dough over once.  Cover with plastic wrap and then towel.  Let rise until double - about 1 to 1 1/2 hours.  Punch down.  Knead  a few times.  Cover again with plastic wrap and let rise until double.  Cut dough in half.  Using one half at a time(so you will repeat this step) , roll into a rectangle.  Spread with soft butter.  Then sprinkle with half the sugar mixture. Roll dough from the longest side into a log.  Cut 1 to 1/2 inch thick slices.  Place in greased pan  (1 inch apart if you want thick rolls or 2 inches apart is you thinner).  I also use large jumbo muffin tines lined with papers and place one in each one.  Cover and let rise about 45 minutes.
Preheat oven 350°F.  Bake for about 15 to 18 minutes. Cool on rack.  If desired, cover with glaze:
   Orange or Vanilla Glaze:
Mix with beaters:
2 Cups confectioner sugar
1 TB butter, softened
ADD either:
1 to 3 TB (add 1 TB at a time) Milk or Orange Juice to achieve consistency.

The Log.  Use dental floss to cut - it makes it
so much easier!

I put softened butter and sugar mixture
in the bottom of each muffin cup.

Just before rising!

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