Thursday, July 21, 2011

Lion House Bread & Cinnamon Bread


2 cups warm water
2/3 cup nonfat dry milk
2 Tbs yeast
1/4 cup sugar
2 tsp salt
1/3 cup butter, shortening or margarine
1 egg
4 1/2-5 cups all purpose or bread flour (it seems like I usually need a bit more flour than this)
1/2 cup butter melted

In electric mixer, combine water & dry milk powder, stirring until milk dissolved. Add yeast, then sugar, salt, butter, egg & 2 cups flour. Mix on low speed until ingredients are wet. Mix on medium for 2 min. Add 2 cups flour; mix on lowe speed until ingredients are wet. Mix on medium for 2 min. Add remaining flour, 1/2 cup at a time & mix again until dough is soft, not overly sticky, & not stiff.
Let raise until doubled, about 1 1/2 hours. Shape into 3 loaves & raise again, 1-1 1/2 hours. Bake at 375 for 15-20 min. Burhs with melted butter while hot.

CINNAMON BREAD VARIATION
After first rise, roll 1/3 of dough out into rectangle, no wider than bread pan. Mix 3/4 c sugar & 1 1/2 tsp cinnamon (this is enough for 2 loaves). Either spread melted butter on rolled out dough (my preference) or sprinkle with 1 tsp water. Spread cinnamon & sugar over dough. Roll tightly into loaf shape, pinching edges to seal. Let rise. Just before baking put more melted butter (or sprinkled water) on top & sprinkle with cinnamon sugar mixture. This makes a delicious crust!

Dinner rolls:
After first rising of bread, roll half doug into rectangle 18" x 8", 1/4" thick. Brush with melted butter. With pizza cutter, cut in half vertically so you have 2 strips 4"x18". Then cut horizontally every 2". Roll up dough & place on parchment lined paper. Raise again & bake. My son LOVES these.

This is a very cool bread recipe. Try it with whatever you can think of. I've added onions & cheese, broccoli & cheddar, cinnamon, orange rolls, apple & cinnamon, there's endless possibilities.

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