Bread Recipe #24 - Dinner Rolls

These take a little extra time but are well worth the effort. They can be topped with whatever herb or cheese or seed or combination that you desire. Ingredients: 4 1/2 - 5 cups all-purpose flour, 1/4 cup granulated sugar, 1 package (1/4-ounce) active dry yeast, 1 1/4 teaspoons salt, 1 cup milk, 1/2 cup water, 2 tablespoons butter, 2 eggs, 1 egg, lightly beaten. Instructions: In a large bowl, combine 2 cups of the flour, sugar, yeast and salt. In a small saucepan, heat milk, water and butter to 120-130 degrees. Add to dry ingredients; beat on medium speed with dough hook for 3 minutes. Add the 2 eggs and continue beating for 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn out onto a floured surface using floured hands to scrape from bowl; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and a clean linen towel; allow to rise in a warm, free from drafts, place until doubled, about 1 hour. Turn out again onto a lightly floured surface and punch dough down several times (take out that aggression!). Divide dough into 24 equal portions; shape into balls. Grease 2 9x13-inch baking pans; place 12 balls in each pan leaving space between each for rising. Cover each pan with a clean linen towel, and let rise until doubled, about 30 min (or longer). Brush with lightly beaten egg and sprinkle with toppings of your choice *. Bake at 375 degrees for 15-20 minutes or until golden brown . Remove from pans to wire racks and serve immediately or allow to cool. *Toppings: poppy seeds, sesame seeds, kosher salt, dried minced garlic, dried minced onion, chopped sliced almonds, dried basil, dried oregano, dried Italian seasoning, grated Parmesan cheese, or other cheese. "Rolling in the dough!"

Bread Recipe #2 - Traditional White Bread

If you have some time this is the best kind of bread to prepare, bake, eat, and share. Walk into a house where bread is baking and you will want to curl up on the couch and stay awhile, if only for the aroma. It is important to follow all the steps in order and to be patient-it will be well worth it! Ingredients: 6-7 cups all-purpose or unbleached flour, 3 tablespoons granulated sugar, 1 tablespoon salt, 2 tablespoons shortening, 2 packages regular or quick-acting active dry yeast, 2 1/4 cups very warm water (120-130 degrees). Instructions: Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in bowl of mixer. Add warm water (make sure it is between 120-130 degrees). Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle (when dough leaves the sides of the bowl). Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic (this is a good way to relieve stress). Grease a large bowl; place dough in bowl, turning over once so greased side is up. Cover with a clean linen towel and place in a warm place (away from drafts) for 40-60 minutes or until double in size. Dough is ready when two fingers pressed into dough leaves an impression once removed. Grease two loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2. Punch down dough with fist, then fold dough over and form into a ball. This releases large air bubbles to produce a finer texture. Divide dough into 2 portions. Flatten each portion into a rectangle, 18x9 inches with a rolling pin or by hand. Fold crosswise into thirds, overlapping the two sides. Flatten or roll into square, 9x9 inches. Roll dough tightly, beginning at one of the open (unfolded) ends, to form a loaf. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover with same cloth and let rise in warm place 35-50 minutes or until double. Place oven rack in low position so that tops of pans will be in center of oven. Preheat oven to 425 degrees. Bake 25-30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans to cooling rack. Brush loaves with butter, if desired. Makes 2 loaves. "Betty Crocker's 40th Anniversary Edition Cookbook", 1990. "Rolling in the dough!"