Yeast Breads

There is nothing better than bread, fresh from the oven, to accompany dinner or as an afternoon snack for those who cannot wait for dinner!  Yeast dough was one thing I learned to make as a teen so I could make cinnamon buns for a certain someone, proving the old adage,  "the way to a man's heart is through his stomach"!  It still works and we've been married more than 30 years.

Here are my favorite yeast bread recipes and some tips for making it.

Tips for Yeast Bread

• Use water that feels warm to the touch, not hot. 
• Buy yeast in bulk and store in freezer. It can be purchased at stores like Sam's Club or places like the "Amish Market."
• Grocery store packets of yeast are over priced.  They contain 2/3 tablespoon of yeast.
• If using whole wheat flour, knead for a longer period of time to develop the gluten. 

Our Daily Bread

(basic dough for loaves and rolls)

Adapted from LLL’s “Whole Foods for Whole Families”

Makes 2 loaves of bread or 48 rolls.  

Oven Temp:  350°

2 cups warm water

1-2 cups dry milk (optional)

1/3 cup brown sugar

½ cup butter

1 ½ teaspoon salt

up to 4 eggs

2 tablespoons yeast

1 cup wheat germ

6-7 cups flour

Mix all ingredients, except for 3 cups flour until batter is smooth.  Add remaining flour and knead with dough hook for about 8 minutes by hand.  If you are using a Kitchen Aid mixer, knead 4-7 minutes (more for smaller capacity mixers, less for 5-6 quart mixers)   Use the larger amount of flour if you use four eggs. 

Let rise about one hour.  Shape into loaves or rolls. This recipe makes 2 loaves of bread or 48 rolls.  Let rise about 1 hour ( a little less for rolls.)  Bake at 350° for about 45 minutes for bread; 30 minutes for rolls.

Cinnamon Rolls

Adapted from LLL’s “Whole Foods for Whole Families”

Makes 48 cinnamon rolls.

Oven Temp: 350°

2 cups warm water

1-2 cups dry milk (optional)

1/2 cup brown sugar

½ cup butter

1 ½ teaspoon salt

up to 4 eggs

2 tablespoons yeast

6-7 cups flour

Topping for one 13x9 pan

4 tablespoons melted butter

about ½-3/4  cup brown sugar

about ¼ cup light Karo syrup.

Place brown sugar evenly in 13x9 pan.  Drizzle with melted butter and Karo Syrup.

Mix all ingredients, except for 3 cups flour until batter is smooth.  Add remaining flour and knead with dough hook for about 7 minutes.  Use the larger amount of flour if you use four eggs.  This is a soft dough.

Let rise about one hour.  Divide dough into fourths.  Roll each portion of dough into a rectangle.  Spread  about 2 additional tablespoons of melted  butter over dough.  Sprinkle with sugar (I use a handful or two. Sprinkle  with cinnamon.  Add raisins if desired. Roll from long side.  Slice rolled dough into twelve 1 inch sections.  Place in prepared pans.  Let rise about 20 minutes.  Bake at 350° forabout 30 minutes. Immediately turn rolls out onto a foil or parchment lined tray (or be prepared for lots of scrubbing.

These freeze well.  Thaw overnight before serving.  Reheat individual servings in microwave 10 seconds per roll or a whole pan in the oven till soft and warm.

Italian Bread

Makes 2 large loaves

Oven Temp: 400°

2 cups warm water

1 tablespoon sugar

1 tablespoon salt

1 tablespoon yeast

1 tablespoon olive oil or butter

6 cups bread flour

Mix all ingredients except 2 cups flour. Beat with flat beater until smooth.  Add remaining 2 cups of flour and knead with dough hook for about 8 minutes.  Let rise one hour.  (this amoint of time can be increased or decreased by ½ hour as your schedule dictates.)  Shape into two long loaves. Let rise 30-60 minutes.  Bake at 400°  for 25-30 minutes. 

This dough can be rolled out and used for pepperoni bread.  Roll out in long rectangle.  Cover with ¼ lb. thinly sliced pepperoni.  Sprinkle with 8 ounces of Italian blend cheese.  (We like 6 cheese blend.)  Roll rectangle from long edge.  Pinch seam to seal tightly.  Place on parchment paper lined baking tray,seam side down.  Make 5 or 6 slits in the top to allow steam to escape.Lt rise about 20 minutes.  Bake at 400°  for 25-30 minutes.  Cool on wire rack. If side splits open, place loaf on the other edge to allow cheese and pepperoni to slide back in.

Herb Bread

Makes 4 one pound loaves

Oven TempL 350°

1 c. warm milk or water

1 egg

2-4 tablespoons butter

2 tablespoons sugar

1 ½ teaspoon salt

2 tablespoons parsley flakes

¼  tsp dried oregano

¼ 1 teaspoon dried dill

¼ teaspoon basil

1/8 teaspoon garlic powder

1/3 – ½ cup freshly chopped onion

3 ½ cups bread flour

1 tablespoon yeast ( a package is not a tablespoon.)

Mix all ingredients, knead till dough is elastic and smooth.  Rise till doubled.  Punch down and shape into small loaves.  Rise until doubled. Bake at 350 for 30 minutes or so.

I never make this the same way twice, so don’t be afraid of messing up the herbs.  It always tastes good no matter what I seem to put in.  Measurements for herbs can be adjusted to personal taste. 1/4 c. Pamesan cheese is also a nice addition.

Cinnamon Rolls

Christmas morning always means cinnamon rolls at our house. I once suggested that we don't have them and choose another sweet treat for Christmas and you might have thought I suggested that the world stop spinning. So every year I make cinnamon buns and they are a rich, buttery, cinnamon-y treat just right for the late morning breakfast we enjoy as parents of adult children... they were just right when the kids were small too!

When my kids were little I was often up late baking and making a terrible mess in the kitchen on Christmas eve so we could have fresh-from the oven cinnamon buns. Now I make them in advance and freeze them so I can enjoy the morning more. I am glad Kelly is carrying on the tradition at her house now and thank her for sharing her picture. I am posting this here so we can both remember how many cinnamon buns this recipe is supposed to make. I can never remember!

Cinnamon Rolls

Adapted from LLL’s “Whole Foods for Whole Families”

Makes 48 cinnamon rolls.

Oven Temp: 350°

• 2 cups warm water
• 1-2 cups dry milk (optional)
• 1/2 cup brown sugar
• ½ cup butter
• 1 ½ teaspoon salt
• up to 4 eggs
• 2 tablespoons yeast
• 1 cup wheat germ (optional)
  
• 6-7 cups flour
• additional butter, sugar and cinnamon for inside the rolls.
  

Topping for one 13x9 pan

Recipe makes 4 13x9 pans

• 4 tablespoons melted butter
• about ½-3/4 cup brown sugar
• about ¼ cup light Karo syrup.

Place brown sugar evenly in 13x9 pan. Drizzle with melted butter and Karo Syrup.

Mix all ingredients, except for 3 cups flour until batter is smooth. Add remaining flour and knead with dough hook for about 8 minutes. Use the larger amount of flour if you use four eggs.

Let rise about one hour. Divide dough into fourths. Roll each portion of dough into a rectangle. Spread about 2 tablespoons of melted butter over dough. Sprinkle with sugar (I use a handfulor two. Sprinkle with cinnamon. Add raisins if desired. Roll from long side. Slice rolled dough into twelve 1 inch sections. Place in prepared pans. Let rise about 20 minutes. Bake at 350° for about 30 minutes. Rolls will be golden brown and you will se the brown sugar bubbling around the edges.

Immediately turn rolls out onto a foil or parchment lined tray. Wait a minute or two before removing the the pan from the rolls so all the sugary goodness can melt down onto them.