Guest guest Posted November 7, 2006 Report Share Posted November 7, 2006 I imagine Miss Donna is getting ready for her meeting with the staff at the Rehab center.. I have been gone this weekend so I missed the message where they tried to feed her the lasagna.. I have been praying for her since all this happened as has Tiny. Now for my request. I made a homemade bread this weekend for my hubby since he hadnt been home for 3 weeks. I thought ok ill do something nice.. Well it flopped.. He wasnt too dissappointed because he knows that happens.. But I was hoping that you guys would have a really good yeast bread or even one with out using yeast that you have tried and is easy to do.. He wont be home again till Thanksgiving but I would like to have a homemade bread recipe to try and do before he comes back. Kids love the bread too and I have been trying a lot of new things.. Jenn B in Missouri.. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2006 Report Share Posted November 7, 2006 Okies, Jenn, you asked for it. Just because you're family (Veg list IS family!!) I am sharing The Bread. Once you see the ingredients, you'll see why it is made only for Holidays, Birthdays or Welcome home from Overseas times. I am absolutely famous for this bread. It makes perfect rolls or bread. Add chopped candied fruit and nuts and shape for Stollen and you have Yule yummies. Roll in a large rectangle, spread with butter and sprinkle heavily with cinnamon/sugar, roll up, slice, put in round baking pans and drizzle glaze over it and you have cinnamon rolls. This one recipe does it all. Also, when making bread, spend the extra and get BREAD flour. Bread flour has a higher protein content so the gluten strands form better. Vastly superior to using all-purpose flour. (I only have 50 years experience behind this statement.) 2 packages dry yeast 1/4 cup warm water (105* to 115*F) 1 cup sugar 5 to 6 cups bread flour, approximately 1 teaspoon salt 1 cup milk, room temperature 3 eggs, room temperature 1 stick butter or margarine, softened (butter is best but...) NOT shortening In a small bowl or cup dissolve the yeast in warm water. In a large mixing bowl combine sugar, 4 cups of flour and salt. Make a well in the center of the flour mixture and pour in the yeast/water mixture and milk. Gently break the eggs into the mixture and gently stir with a wooden spoon until all ingredients are combined. (Yes, if you have a heavy duty mixture, use the dough hook). Beat in butter, then add more flour, 1/4 cup at a time until it can be gathered into a rough, soft ball. Turn the dough onto a floured work surface and work in more flour till you can knead the dough. Knead the dough till it is smooth and elastic. After 50 years of baking, this is the most wonderful feeling dough I have ever kneaded. Grease a large bowl and put the kneaded dough into it. Lightly cover the dough with butter/margarine or give it a spray of oil. Cover with clean tea towel or plastic wrap. Put it in a warm place (80* to 85*F) until the dough has doubled in bulk. You can test if it has risen by poking a finger in it; the dent will remain if it has risen. Punch the dough down, divide in half, and put aside for 10 minutes to let it rest. At this point you can make into loaves or make what my children, husband, friends, etc prefer over every other thing I make. Parkerhouse Rolls 1 batch bread dough 1 stick butter, softened Take one half of the dough, roll into a long tube. Divide in half. Divide each half into half again and so on till you have balls about the size of pool balls. (The game that needs a special table and sticks called cues). Slightly flatten each ball of dough and put a scant pat of butter in the center. Fold one half of the dough circle over the other and pinch shut. Put in greased baking dish. (This will make about 28 rolls). Brush with melted butter and cover the pan. Let them raise again (about 30 minutes). Preheat the oven to 400*F. Bake 12-16 minutes or until golden brown. Don't overcook. Remove from oven and lightly brush with melted butter again. (I know, I know, the calories/fat.) Put in basket/plate/whatever to serve, covered with a clean tea towel. There you go. Jeanne B's yeast bread/rolls Bet you know now why these are made only for special occassions. Sponsored Link Try Netflix today! With plans starting at only $5.99 a month what are you waiting for? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2006 Report Share Posted November 7, 2006 LOL! This is VERY close to the rolls I'm famous for! However, my recipe has one addition that your recipe has somehow lost! One cup of mashed potatoes. Yes, try that!!! It makes the recipe even more moist and succulent. Plus I just stick mine in the fridge to rise. I also use mine as a basis for cinnamon rolls. Roll it out into a rectangle, spread butter over the whole thing. Sprinkle liberally with cinnamon sugar. Sprinkle raisins. Roll it up, cut into 1-inch slices and place in baking dish. Let them rise. Bake. Voila, Christmas morning cinnamon rolls, served with warmed, homemade apple sauce. YUM. There are several folks who invite me over and over for holidays because they want these dinner rolls. :-) Sharon treazure noname wrote: > Okies, Jenn, you asked for it. Just because you're family (Veg list IS family!!) I am sharing The Bread. Once you see the ingredients, you'll see why it is made only for Holidays, Birthdays or Welcome home from Overseas times. I am absolutely famous for this bread. It makes perfect rolls or bread. Add chopped candied fruit and nuts and shape for Stollen and you have Yule yummies. Roll in a large rectangle, spread with butter and sprinkle heavily with cinnamon/sugar, roll up, slice, put in round baking pans and drizzle glaze over it and you have cinnamon rolls. This one recipe does it all. Also, when making bread, spend the extra and get BREAD flour. Bread flour has a higher protein content so the gluten strands form better. Vastly superior to using all-purpose flour. (I only have 50 years experience behind this statement.) > > 2 packages dry yeast > 1/4 cup warm water (105* to 115*F) > 1 cup sugar > 5 to 6 cups bread flour, approximately > 1 teaspoon salt > 1 cup milk, room temperature > 3 eggs, room temperature > 1 stick butter or margarine, softened (butter is best but...) NOT shortening > > In a small bowl or cup dissolve the yeast in warm water. In a large mixing bowl combine sugar, 4 cups of flour and salt. Make a well in the center of the flour mixture and pour in the yeast/water mixture and milk. Gently break the eggs into the mixture and gently stir with a wooden spoon until all ingredients are combined. (Yes, if you have a heavy duty mixture, use the dough hook). Beat in butter, then add more flour, 1/4 cup at a time until it can be gathered into a rough, soft ball. Turn the dough onto a floured work surface and work in more flour till you can knead the dough. Knead the dough till it is smooth and elastic. After 50 years of baking, this is the most wonderful feeling dough I have ever kneaded. > > Grease a large bowl and put the kneaded dough into it. Lightly cover the dough with butter/margarine or give it a spray of oil. Cover with clean tea towel or plastic wrap. Put it in a warm place (80* to 85*F) until the dough has doubled in bulk. You can test if it has risen by poking a finger in it; the dent will remain if it has risen. > > Punch the dough down, divide in half, and put aside for 10 minutes to let it rest. At this point you can make into loaves or make what my children, husband, friends, etc prefer over every other thing I make. > Parkerhouse Rolls > 1 batch bread dough > 1 stick butter, softened > > Take one half of the dough, roll into a long tube. Divide in half. Divide each half into half again and so on till you have balls about the size of pool balls. (The game that needs a special table and sticks called cues). Slightly flatten each ball of dough and put a scant pat of butter in the center. Fold one half of the dough circle over the other and pinch shut. Put in greased baking dish. (This will make about 28 rolls). Brush with melted butter and cover the pan. Let them raise again (about 30 minutes). Preheat the oven to 400*F. Bake 12-16 minutes or until golden brown. Don't overcook. Remove from oven and lightly brush with melted butter again. (I know, I know, the calories/fat.) Put in basket/plate/whatever to serve, covered with a clean tea towel. > > There you go. Jeanne B's yeast bread/rolls Bet you know now why these are made only for special occassions. > > > > Sponsored Link > > Try Netflix today! With plans starting at only $5.99 a month what are you waiting for? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2006 Report Share Posted November 7, 2006 Yup, I like to do the potato rolls/bread too. Especially if I am sending it via UPS or FedX since the breads/rolls made with potato last longer before going stale. I'll dig out my potato starter recipe and post too. I love making bread, which is a good thing because I bake at least 5 X a week. Speaking of which, I'd better go make some or we won't have bread for dinner, lol! Jeanne in GA Sharon Zakhour <sharon.zakhour wrote: LOL! This is VERY close to the rolls I'm famous for! However, my recipe has one addition that your recipe has somehow lost! One cup of mashed potatoes. Yes, try that!!! It makes the recipe even more moist and succulent. Plus I just stick mine in the fridge to rise. I also use mine as a basis for cinnamon rolls. Roll it out into a rectangle, spread butter over the whole thing. Sprinkle liberally with cinnamon sugar. Sprinkle raisins. Roll it up, cut into 1-inch slices and place in baking dish. Let them rise. Bake. Voila, Christmas morning cinnamon rolls, served with warmed, homemade apple sauce. YUM. There are several folks who invite me over and over for holidays because they want these dinner rolls. :-) Sharon treazure noname wrote: > Okies, Jenn, you asked for it. Just because you're family (Veg list IS family!!) I am sharing The Bread. Once you see the ingredients, you'll see why it is made only for Holidays, Birthdays or Welcome home from Overseas times. I am absolutely famous for this bread. It makes perfect rolls or bread. Add chopped candied fruit and nuts and shape for Stollen and you have Yule yummies. Roll in a large rectangle, spread with butter and sprinkle heavily with cinnamon/sugar, roll up, slice, put in round baking pans and drizzle glaze over it and you have cinnamon rolls. This one recipe does it all. Also, when making bread, spend the extra and get BREAD flour. Bread flour has a higher protein content so the gluten strands form better. Vastly superior to using all-purpose flour. (I only have 50 years experience behind this statement.) > > 2 packages dry yeast > 1/4 cup warm water (105* to 115*F) > 1 cup sugar > 5 to 6 cups bread flour, approximately > 1 teaspoon salt > 1 cup milk, room temperature > 3 eggs, room temperature > 1 stick butter or margarine, softened (butter is best but...) NOT shortening > > In a small bowl or cup dissolve the yeast in warm water. In a large mixing bowl combine sugar, 4 cups of flour and salt. Make a well in the center of the flour mixture and pour in the yeast/water mixture and milk. Gently break the eggs into the mixture and gently stir with a wooden spoon until all ingredients are combined. (Yes, if you have a heavy duty mixture, use the dough hook). Beat in butter, then add more flour, 1/4 cup at a time until it can be gathered into a rough, soft ball. Turn the dough onto a floured work surface and work in more flour till you can knead the dough. Knead the dough till it is smooth and elastic. After 50 years of baking, this is the most wonderful feeling dough I have ever kneaded. > > Grease a large bowl and put the kneaded dough into it. Lightly cover the dough with butter/margarine or give it a spray of oil. Cover with clean tea towel or plastic wrap. Put it in a warm place (80* to 85*F) until the dough has doubled in bulk. You can test if it has risen by poking a finger in it; the dent will remain if it has risen. > > Punch the dough down, divide in half, and put aside for 10 minutes to let it rest. At this point you can make into loaves or make what my children, husband, friends, etc prefer over every other thing I make. > Parkerhouse Rolls > 1 batch bread dough > 1 stick butter, softened > > Take one half of the dough, roll into a long tube. Divide in half. Divide each half into half again and so on till you have balls about the size of pool balls. (The game that needs a special table and sticks called cues). Slightly flatten each ball of dough and put a scant pat of butter in the center. Fold one half of the dough circle over the other and pinch shut. Put in greased baking dish. (This will make about 28 rolls). Brush with melted butter and cover the pan. Let them raise again (about 30 minutes). Preheat the oven to 400*F. Bake 12-16 minutes or until golden brown. Don't overcook. Remove from oven and lightly brush with melted butter again. (I know, I know, the calories/fat.) Put in basket/plate/whatever to serve, covered with a clean tea towel. > > There you go. Jeanne B's yeast bread/rolls Bet you know now why these are made only for special occassions. > > > > > > > > > > > Sponsored Link > > Try Netflix today! With plans starting at only $5.99 a month what are you waiting for? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2006 Report Share Posted November 7, 2006 HI Jeannie: I am with you I love to make bread. I taught my daughter a couple of years ago to make bread we usually bake it together. I don't have the time to bake as often as I would like. We do it all by hand as we don't even have a mixer. g Quote Link to comment Share on other sites More sharing options...
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