Home Baked Bread

Makes three loaves.

In a large bowl pour:                       1 cup lukewarm water

In the water dissolve:                      1 tsp white sugar

Over the water sprinkle:                 2 tbsp’s yeast granules

Let stand for 10 minutes. By that time yeast will have risen to the surface. Stir to mix, and don’t stop till the yeast is dissolved.

Into the yeast mixture stir:           2 cups lukewarm water

1/2 cup white sugar

1 heaping tablespoon salt

1/2 cup salad oil or melted butter

Beat, then stir in, 1 cup at a time:  9 cups all purpose flour

Mix till it requires muscles. You may need to add another 1/2 cup of water to work in the last two cups. Gather ball together and move to a floured surface. Knead it for about 5 minutes. Put the dough back in the bowl and cover it and keep it in a warm place for 1-2 hours. Then punch it down and let it rise all over again.  You want to let it rise in a warm place so if you don’t have one, put the oven on its lowest for 5 minutes and then turn it off and stick the bowl of dough in there.

It should take slighly over an hour for the second rising. You will want to let it rise in the pan you are baking it in. Once it has risen over the top of the pan, take it out and heat the oven to 400 F.  Bake in a 400 F oven for 20 minutes or until the top is nice and brown. Take it out and immediately flip it onto a rack. And your done!

Dinner Buns

Yield: 16

This a soft dinner bun that kids of all ages will love! To develop better
flavour, let the dough rest in the refrigerator overnight. Use an 8 x 8 x
2-inch baking pan so that you can pull a part the dinner buns at the table.
Makes 16 small dinner buns.
Ingredients:
Dough

* 1 cup warm homogenized milk (250 ml)
* 1/4 cup sugar (60 ml)
* 1/4 cup unsalted butter, melted (60 ml)
* 1/2 tbsp salt (7 ml)
* 3 x cups all-purpose flour (750 ml)
* 1 x egg
* 1 x envelope (1/4-ounces) active dry yeast
* flour, for bench flour

Assembly

* 1 x egg
* 1 tbsp milk (15 ml)

Directions:
Dough

1. In a small bowl, combine sugar with ｽ cup warm milk and mix well. Add
the yeast and stir. Let the mixture stand for about 10 minutes, until it
foams.
2. In another bowl, combine the egg and remaining ｽ cup warm milk and
melted butter
3. In the bowl of a stand mixer fitted with the dough hook, combine the
flour and salt by hand. Add the yeast mixture and the egg mixture. With the
stand mixer, start mixing the dough on low speed. Increase speed as flour
is incorporated. Continue to mix until dough comes together. Increase
machine speed, knead dough until it comes together.
4. Turn the dough out onto a floured surface and knead for 6 to 8
minutes, adding more flour if necessary, until the dough is smooth and
elastic. Put the dough into a large oiled bowl and cover with plastic wrap.
Leave overnight in the fridge or alternatively let proof until doubled in a
warm spot for 45 minutes.

Assembly

1. Punch down dough and turn it out onto a floured surface. Tear off
pieces of the dough and form sixteen 1 ｽ-inch balls. Roll them onto a
surface to make smooth. Place in a buttered 8 x 8 x 2-inch pan. Let rest,
covered, in a warm spot, until doubled in size, about 45 minutes.
2. Preheat oven at 350 degrees F.
3. In a small bowl, whisk together the egg and milk to make an egg wash.
Using a pastry brush, generously coat the top of the buns with the egg
wash. Bake the dinner buns for about 13 to 15 minutes or until they are
golden brown. Serve warm and pull apart at the table.
4. Yield: 16 servings