BEST BASIC SWEET BREAD
This easy, basic, yeast, sweet-bread recipe uses only eight ingredients and can be made into dinner rolls, cinnamon rolls or sticky buns.
Provided by IROCKET
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
- In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
- Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 38.7 g, Cholesterol 46.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 154.5 mg, Sugar 6.7 g
SWEET CORN YEAST BREAD
This is a lightly-sweet yeast bread. It's not "cornbread," so don't be looking for crumbly texture and powerhouse corn flavor. It's subtle, and great for sandwiches. It's a great way to use up corn on the cob which has gone a bit past its prime. Adapted from a recipe by Donna Currie at Serious Eats. http://bit.ly/bk05RL
Provided by DrGaellon
Categories Yeast Breads
Time 1h
Yield 1 1-lb loaf, 8 serving(s)
Number Of Ingredients 8
Steps:
- Slice the corn kernels off the ears. (Stand a paper bowl upside down in a large mixing bowl, and rest the end of the cob on the paper bowl. This will allow you to slice all the way to the end without losing control of your knife.) Using the spine of the knife, milk any remaining corn off the cob into the bowl.
- Puree the corn in a food processor until smooth. Add yeast, salt, sugar, flour and butter and process until a smooth ball forms and cleans off the sides of the work bowl. (Because the corn may have a variable amount of water, you may need to add more water or flour to achieve a smooth, elastic dough.).
- Turn the dough out onto a floured work surface. Knead for 10-15 turns, then form into a ball. Place into an oiled mixing bowl (turning to coat), cover with plastic wrap and let stand in a warm place until doubled in bulk, 90-120 minutes.
- Place a rack in the middle position and preheat oven to 350°F Punch dough down, knead again on a floured surface for 6-8 turns, then form into a tight ball. Place on a baking sheet sprinkled with cornmeal and let stand, loosely covered, until doubled in bulk, 40-50 minutes.
- Remove cover, slash the surface with a lame or very sharp knife, and bake in preheated oven until golden brown, and internal temperature is ~205F, 35-40 minutes. Let cool to room temperature on a rack before slicing.
Nutrition Facts : Calories 235.6, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 333.3, Carbohydrate 44.3, Fiber 2.3, Sugar 2.6, Protein 6.4
NO-KNEAD SWEET YEAST DOUGH
the prep time does not include rising time in the fridge or the second rise. I have not included a cooking time because that depends on how you want to use the dough. taken from Artisan Bread in Five Minutes a Day and the website http://steamykitchen.com/blog/2008/01/12/caramelroll/ they use it to make a caramel cinnamon roll there, but this is the recipe for the dough that they use to make it.
Provided by Allotta
Categories Yeast Breads
Time 15m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt.
- If using active-dry yeast, heat the water and honey to 100F-110F, mix in the yeast and let it proof for 10 minutes, then mix in the rest of the ingredients.
- Stir well with a wooden spoon. Add in the flour. STIR, BABY STIR! Stir until you don't see any more dry bits of flour (about a minute). Cover (not airtight) and stick it in the refrigerator overnight, or up to 4 days. The longer you let it fart around in the refrigerator (literally!), the better tasting the dough will be.
- if you want, you can let it rise for 2 hours on the counter, pinch off the dough that you need to make your rolls. With only a 2-hour rise, the bread isn't very flavorful. Still good, but definitely not as good as if you had let it sit 1-4 days in the refrigerator. If you leave it longer than that, it might start to taste sour.
- Take off bits of dough as needed and prepare them as you would for any other bread recipe. Now is a good time for mix-ins, dried fruits, nuts, etc. and shape them into rolls, loaf, braid, whatever. Let sit and rise for an hour or two or until the bread does not bounce back when you poke it. Bake at the temperature as per any other bread recipe.
Nutrition Facts : Calories 2430.6, Fat 60.7, SaturatedFat 33, Cholesterol 545, Sodium 5399.4, Carbohydrate 407.9, Fiber 13.9, Sugar 71.6, Protein 62
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- Check the yeast: (see footnotes if you'd like to make this dough in the breadmaker)Dissolve 2 tsp of active dried yeast with 1/2 cup milk and 1 tsp of sugar from the overall amount and leave in a warm location until frothy, about 10-15 minutes. If the mixture does not froth up and rise, discard the yeast and start over when you have a fresh batch of dried yeast.
- Knead: Into a bowl of a mixer sift 3 cups of flour. Then add 1/3 cup sugar, remaining 1/2 cup warm milk, 4 egg yolks, 2 tbsp sour cream, 1 tbsp vanilla extract and the risen yeast mixture. Mix with a paddle attachment on low speed until it comes together, then switch to a kneading hook and knead on low speed (speed 2 to 3 on a Kitchenaid mixder) for about 20 minutes or until the dough is elastic, tacky to touch and you're able to stretch a piece of dough into a thin "window without it tearing. Pro tip: Do not overknead, or the gluten strands will get overworked and tear, leaving you with a chunky dough that doesn't have the strength to hold a good rise of the dough.[br][/br]Add 3 oz of butter and 1/4 tsp of the salt and knead it into the bread until no streaks of butter are seen, (~5-7 minutes). Sometimes tearing the dough into chunks helps to incorporate the butter easier/faster.
- 1st Proofing: Oil the sides of the bowl and the dough, cover the bowl with a kitchen towel and leave in a warm place to proof until doubled in size, about 1.5 hours. I preheat the oven at 200F for 2-3 minutes then turn it off and place the bowl into the oven with the heat off. This gives the dough a nice warm place without being too hot. Be careful not to overheat the oven as anything over the temp of 100F will kill the yeast instead of allowing it to proof.
- Shape: This recipe makes one large braid. To make two smaller bread loaves divide the dough into two, then shape 2 separate braids instead of one like the recipe instructs to. Once risen, divide the dough into 3 equal pieces. Weighing the dough is the best way to divide the dough evenly. Roll each piece into a tight ball, then into a 20-inch log. Pinch the ends of the 3 logs together at one end, then braid them into a braid pinching the three ends together at the end as well. Tuck both ends of the braid underneath itself slightly to give it a better shape.
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