I may have been compensated for this post. If an item is being reviewed, I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at firstname.lastname@example.org
Welcome to another week of cooking classes! This week, I am sharing my bread recipe. Just the thought of making bread scares so many people off and is easier than they ever dreamed of…just you keep reading and see!
You will want a large Tupperware bowl with a seal – think their Fix-N-Mix bowl or Thatsa Bowl. The seal is your main tool to take you to the next step and no one else has an airtight product.
Easy Peasy Bread
You will need:
- 9 Cups flour
- 1 1/2 cups milk
- 4 eggs
- 1/2 Cups sugar
- 2 packages yeast
- 1 1/2 Cups cold water
- 1 tsp salt
- 2 sticks butter (1/2 pound), melted
Put the flour in your large bowl and make a “well” in the center.
Place the milk in a microwave safe bowl, and zap on high for 3 minutes. (this will scald it). Then add the water to it. In a separate bowl, beat the eggs. Add the sugar, yeast, milk and salt.
Pour it into the well in the flour – DO NOT MIX IT.
Put the Tupperware seal on and then “burp” the bowl to make it liquid tight too.
Place the bowl in a warm spot and wait until the seal pops off. (25-40 minutes). It will look like this inside:
Add the melted butter and mix well. Seal and burp again, and return back to your warm place until the top pops off again. (30-40 minutes) – it will look like this before you seal it:
When the seal has popped off a second time, you are almost home free!
It should look like this now, much “poofier”:
Time to “knead” the dough.
Dump it onto a lightly floured surface and, using the heel of your hand, push it away from you.
Bring that far end of the dough back over the starting point…
and use that heel of your hand to press it out again.
Do this 15 – 20 times. Now, divide the dough into 3 parts, and pop it into your loaf pans! I kind of “roll” it up.
Back to that warm place for 10-15 minutes, then pop into a 375* oven for 30 minutes.
—>Instead of 3 loaves of bread, it can make 72 “hand popped” rolls — OR about 36 Cinnamon Rolls!
Again, divide that dough into 3 parts after you knead it, and roll it into a rectangle
Spread liberally with soft butter
Sprinkle generously with cinnamon sugar.
Roll up and cut into pieces
Put the pieces into your pan
Place that pan in your warm place. You can see here that I made TWO loaves of bread and used that last third of the dough to make some cinnamon rolls! Just see how that bread puffed up in the short time I was prepping the rolls?
Bake at 375 for 15 minutes…then glaze! ( I just use a simple powdered sugar glaze)
Now… here are some VARIATIONS for your bread! Who wants to eat just white bread all the time?
Cheese and Onion bread are GREAT for things like Tuna Melts, etc!
For Wheat Bread:
- Instead of 9 cups of white flour, use 6 cups of white and 3 cups of wheat
For Cheese Bread:
- When kneading the dough, add in 1/2 cup grated cheese per loaf
For Cinnamon Bread:
- When kneading the dough, add in 1/2 cup of cinnamon sugar per loaf
For Onion Bread:
- When kneading the dough, add in 1/4 cup of minced onion per loaf