Four in One Bread Dough

Basic White Bread - 2 loaves 

 

1 1/2 tsp yeast

1/2 c. lukewarm water

2 tsp honey

Mix and proof

 

In a large bowl put:

 

1 3/4 c. lukewarm water

3 tbsp honey

4 tbsp melted butter

*7 c. flour  add at end little at a time

1 tbsp salt

 

Add top mixture to 2nd mixture minus the *flour. 

Add 3 c. of the flour and add more till you get a kneadable dough...knead for five min.  

Spray and cover, let raise 1 hr.  Punch down and divide in 2 loaf pans spray and cover. 

Let rise till one inch above the rim of the pan. 

Preheat your oven to 400 degrees bake 40-45 min, remove to racks.

 

Variations:

 

For rye bread replace 2 1/2 c. of the flour with rye flour.

After the 3 c. of the flour are stirred in with next flour addition add 2 tbsp caraway seeds.  

Before last rising, brush loaves with water and sprinkle with caraway seeds. 

Let rise and continue as above (basic white)

 

Cinnamon raisin swirl

 

Before the 2nd time adding flour, add 1 c. raisins and make like basic white as it rises last time.  Mix half c. sugar and 1 1/2 tsp cinnamon when you roll out dough. 

Spread with water and sprinkle mixture over leaving a half inch border using 1/2 for each loaf roll up as for cinnamon rolls but instead of cutting put in prepared loaf pan and finish like for basic white.

 

Multi-grain

 

Replace 4 c. flour with 3 c. wheat flour and 1 c. rye flour. 

Soak 1/2 c. bulgur in 1/2  c. warm water for 20 min.  

Set aside add 1 1/2 c. of water instead of the 1 3/4 c. 

Before the 2nd addition of flour, mix in the bulgur mixture and 1/2 c. rolled oats old fashion and 1/4 c. flax seeds and 1/4 c. raw sunflower seeds.  brush tops with the egg wash (egg white with a little water) and sprinkle with oats and sunflower seeds rise and bake like for basic white.  

I made a few changes, I used half cup of rye flour instead  and next time I make it I want to try it without. I changed the half cup of bulgar to half cup of seven grain cereal and soaked it and omitted the rolled oats and the flax seed as they were in the cereal. Those were the changes I made in the pic with the grain on top of the bread and that was the seven grain cereal. I did not soak. Sunflower nuts on the top of this was fantastic bread. And one more thing, when making wheat bread of any kind put equal amounts of vinegar in as you do yeast. 

 

 We tried the the cinn swirl bread and it was fantastic, I used splenda in the swirl part and it was excellent. 

 

the other recipe we used was 

 

Sister Miller's Featherlight dinner buns....make a mix style

 

Into a 2 qt plastic bowl place:

3 3/4 c. flour

1 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

 

Into a gallon plastic bag place:

1 tbsp dry yeast

1/3 c. dry milk powder

1/2 c. sugar

2 c. flour

 

Zip bag shut and place in bowl with flour

When ready to make rolls in a large mixing bowl put:

2 c. hot tap water

1 stick butter

 

Add contents of bag and mix well making a batter, sprinkle flour mixture on top of batter but do not mix in yet. 

Let set until batter doubles in size and large cracks form in the dry flour. 

Mix now & mix well.

 

Knead on oiled surface till smooth and satiny (about five min). Form into 35 balls and brush with melted butter, if balls are to be frozen make into balls and freeze. Now otherwise place on baking sheet in a warm place until light and have about doubled in size 2 - 2 1/2 hrs.

 

When ready to use frozen, place on baking sheet and let rise until size to cook 6-8 hrs.

 

Bake for 14 to 16 min until brown at 400 degrees, do not over bake.

 

Sis. Miller says that these can be made white, or using half white half wheat or can be done whole wheat.

 

The same day you bake these they are so light and airy and wonderful.

 

Definitely these recipes are going to be in my favorites.