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Basic Bread
Description:
When I was a little girl, my mom taught me to make bread using a Kitchen Aid stand mixer. To this day I still use a Kitchen Aid, although I've experimented with others! Ingredients: Place the following in the mixing bowl: 1/2 cup oil (I use light olive oil) 1/2 cup sugar 1 Tablespoon salt 1 Tablespoon yeast 3 cups warm water (Add 1 1/2 cups raisins at this point if you want raisin bread.) Directions: Mix with standard batter attachment (not the bread hook) just a tad and let set for 5 minutes. The yeast will start to make the mixture bubble. Add 4 cups of flour (I prefer unbleached white, whole wheat or spelt. If you use spelt flour you will need to increase the amount by about 1/2 to 1 cup since it doesn't absorb as much liquid). Let this stand until it is showing signs of rising some (about 5 to 10 minutes). Add 2 cups more flour and mix thoroughly. Switch to the bread hook attachment. Add 3 cups more flour and mix until bread pulls away from the sides of the mixing bowl and forms an elastic dough. Mix for a minute or two. You may need more or less flour depending upon humidity, flour, etc. Cover the dough (still in the mixer, but drop the bowl down) with plastic wrap. Let rise until doubled in bulk. Remove the plastic wrap, bring the bowl up and mix briefly to punch down the dough. Restore the plastic wrap and let rise again. To make loaves, punch down again, shape into loaves and let rise. For cinnamon rolls, do not punch down the second time. Just gently cut off portions of the dough, pat or roll out into rectangles, spread with sour cream, brown sugar and cinnamon, roll up, cut and place in pan. I spray all pans with pan spray before putting dough into them. Cinnamon rolls can be raised in the fridge overnight (just cover the baking pan with plastic wrap) and baked fresh the next morning. Bread will rise overnight as well, but the finished product is not as nice as a loaf baked just after the pan rising is complete. I bake both loaves and rolls in a convection oven at 345 degrees F. Loaves bake from 25 to 35 minutes depending upon their size. Rolls need 15 to 17 minutes—more if they are thick.  Recipe Summary: Prep Time: 20 minutes excluding rising Cook Time: 15-35 minutes Comments: Other recipes by Cedar Mountain Farm: Chilly Dilly Chicken Simply Coffee Cake Debbie's Elk Convection Oven Bacon Cream Scones Kettle Corn Non-dairy Smoothies | |
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