Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Bread Loaf or Bread Rolls

It is many years since Hub-UK was first launched. It has been created from recipes contributed form all over the world, from professionals and amateurs alike. A great many of the recipes do not have any details as to who sent them in or from where they came. It would be a shame not to share them with you for this reason alone.

This is one such recipe. If you know where it originated, or perhaps it is even yours, let me know and I will add the necessary credits and acknowledgements.

"The most indispensable ingredient of all good home cooking - love, for those you are cooking for" ~ Sophia Loren.

Ingredients

3/4 cup milk
1 x fresh cake yeast
1/4 cup sugar
3 tbsp shortening
1 tsp salt 1 x egg
3 1/2 cup flour
1/4 cup Lukewarm water

Method

  • Scald milk and pour over sugar, shortening, and salt.
  • Let it cool to lukewarm while softening yeast in a small bowl with the warm water.
  • When soft, add the egg and beat together slightly.
  • Pour the yeast and egg mixture into the milk mixture and stir them together.
  • The flour may be sifted or poured into the liquid. With a large spoon, stir until flour and milk is well mixed. You should have a firm, but not stiff dough.
  • Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hours depending on
    the temperature in the kitchen).

Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise.

Bread:

  • If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading, only enough to make it easy to handle.
  • For 2 medium size loaves cut the dough in half and knead and shape each into loaves and put into greased baking pans.
  • Allow about 2 hours for the dough to double again.
  • Bake in a 375°F oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned
    too
    ).

Rolls:

  • To make rolls, work and knead dough until springy and easily handled.
  • Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet, or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan.

Sweet Rolls:

  • For sweet rolls, roll out the dough with a rolling pin and make an oblong instead of a round.
  • Spread it with raisins and sprinkle with cinnamon and sugar.
  • Dot with butter and roll as for a jelly roll.
  • Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals.
  • Let rise and bake as for loaves.
  • Top with an icing made of confectioners' sugar, melted butter, milk and vanilla or rum flavouring and drizzle over the bread or rolls while hot.
  • Decorate with nuts or fruits.

Note:

If you want to make whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white.

Makes 1 large or 2 medium loaves of bread, or 2 dozen large rolls

EMAIL US