10 1/2 cups white unbleached flour, BREAD FLOUR or whole wheat flour (Do not use all-purpose flour. It doesn't have enough protein or gluten for this recipe.)
1/2 cup sugar (or 1/3 cup honey or 1/2 cup brown sugar or molasses)
1 tablespoon salt
3 rounded tablespoons Saf-instant yeast
3 tablespoons liquid lecithin* (I buy it at a health food store)
4 cups hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. Dough should be very sticky. Mix for 5 minutes using a dough hook on your machine. (DO NOT add flour to the dough after it has finished mixing.) Let raise 25 minutes. Bake at 350 degrees for 25 minutes. This recipe makes four loaves of bread.
*Squeeze or pour approximately 3 tablespoons of lecithin directly into the bowl. Do not measure. Pour little pools that resemble the size of quarters. If you think you are pouring too much, its okay. This isn't a specific measurement.
For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water and 12 additional tablespoon lecithin. Mix for 10 minutes.
Lecithin replaces oil in all dough enhancers and sits on a shelf at lease three years and could be up to 5-10 years. As for me, I've used a bottle in about six months because I've made so much bread. No refrigeration needed.
Here are some suggestions for the dough:
* regular size loaves - 4 per batch
* small loaves-8 per loaf bake 12-15 minutes
* round Italian loaves - 1/2 of a loaf, buttered and seasoned on top
* french bread - spray with water for a crustier crust, after 15 minutes of baking, look at it and maybe spray it again with water. Bake 20-22 minutes
* baguettes - 2 thin per loaf
* braided loaves - seasonings or glazes
ROLLS AND BUNS
* dinner rolls - 16 per loaf bake 20 minutes
* dollar rolls - 16-20 per loaf
* parmesan rolls - dip in butter and parmesan cheese—separate containers- butter 1st, parmesan 2nd.
* knots or Kaiser rolls - 12 inch rope shaped into these shapes Pinch on bottom to keep ends from escaping.
* Clover leaf- one dinner roll cut into 3 pieces, rolled and put in muffin tin, spray with non- stick spray. Bake 10-15 minutes.
* butterflake rolls - bake in a muffin tin roll one loaf into a rectangle (about 18 “ long) and spread with soft butter. Cut 1” strips (pizza cutter) and layer 5 strips on top of each other having one edge straight. Cut into 3” lengths turn on side and put into muffin tin. Bake 10-15 minutes. Can also use this same method for orange rolls. Pour orange sauce over the top before baking.
* Hamburger and hotdog buns - 6-8 per loaf (these are my favorite) place far apart on sheet so it will brown all the way around.
* hoagie buns - 6 per loaf roll to length- cut diagonals and spray with spray.
* soup bowls - 3-4 per loaf stand them up tall when rounding out sides.
* sheet breadsticks 1 loaf rolled out to fit pan. Pizza cutter down center and 1” across, brush with butter. If you want fluffier sticks let raise the 25 minutes and then bake. 350, 25 minutes
* cut and twisted breadsticks-roll onto pan, like above. You can pick up and twist small size twists.
* rolled breadsticks Brush bottom of pan with butter, roll out and cut into lengths, twist and place on pan, then brush with butter and Italian seasons. See below
* crispy breadsticks- add seasonings to melted butter and brush on, bake immediately, do not raise.
(No raising time. Oven position - 2nd from bottom level) Nice to use Pizza stone.
1 batch basic dough makes 4 large pizzas.
* stuffed crust pizza using 5 1/2 halved cheese sticks (400 - 450 degree oven) roll edges over the cheese and seal. Proceed with pizza toppings
* Boboli - pre-bake for 8 - 10 minutes at 350 degrees
* individual pizzas (400 to 450 degrees for about 15 minutes)
* grilled pizzas Put dough on grill and let grill for 10 minutes, Flip over add toppings and grill other side.
* barbeque chicken pizza (400 to 450 degrees) equal amounts BBQ sauce and pizza sauce
* chicken alfredo pizza (400 to 450 degrees)
* Pizza rolls
* calzones - mini (6 per loaf) and large Roll out and put toppings on only ½ of the dough. Poke holes for steam to escape. Can use molds to help with these. Seal tightly.
(I like to halve the main recipe and make three pizzas.)
(Add 1 tablespoon of Shirley J Pizza and Pasta seasoning to 6 oz can of tomato sauce for a tomato based pizza. Use 1/2 cup alfredo sauce for a white pizza and 1/2 cup barbeque sauce for the bottom of the barbeque chicken pizza. Add chopped chicken breast to top of alfredo and barbeque pizzas.)
* taco rolls / taco braid
Filling: 11/2 lb cooked lean ground beef
1 pkg taco seasoning mix
2 c grated cheddar cheese
1 c olives chopped
½ c enchilada sauce
Combine and spoon down the middle of the dough braid and bake 350 – 25-30 minutes.
Serve with heated enchilada sauce
* pizza rolls / pizza braid
Fill with not too much sauce and finely chopped pepperoni, mushrooms, olives, grated cheese, braid and bake 350 25-30 minutes. Can freeze these and use them for lunches.
* chicken and broccoli braid
2c cooked shredded chicken
1 can cream of chicken soup
1 c steamed broccoli
½ c chopped onion
½ t season salt
Combine and spoon down center of dough, braid, let raise 25 minutes and bake 350-25-30 minutes
* chicken and cream cheese braid
21/2 c shredded chicken cooked
½ c chopped onion
8 oz cream cheese
4 Tbs butter
½ t season salt
¼ t. pepper
Mix together and spoon down braid, serve with heated sauce: ½ c cream of chicken soup and ½ c sour cream
Stuffed Steak Bread
1 lb thinly sliced steak
1 ½ c sliced mushrooms
1 c chopped green pepper
½ c chopped onion
2 T. Butter
3 T Worcestershire Sauce
½ t. pepper
1 c mozzarella cheese
Cook steak in frying pan. Sauté mushrooms, pepper onion in butter. Add all together and spoon down center of braid or put into separate calazones. Bake 25-30 min.
* scones - Navajo tacos
* focaccia bread -using 1 1/2 loaves of dough roll Roll size of baking pan. Brush with melted butter, season with seasonings, then take fingers and punch into dough, making it a bit rough. Bake 19-20 minutes . Makes a nice sandwich bread.
* round party sandwich - using 1 1/2 loaves of dough Make giant hamburger bun. Fill and then cut into serving slices. Fun idea.
* cream cheese braid see recipe below for filling and frosting.
* cinnamon rolls Use 1 ½ loaf. Roll out into long rectangle. Top with soft butter, brown sugar and cinnamon (nuts, raisins opt) Roll along the long edge. Cut with thread or unflavored floss. Place on greased pan and let raise and then bake 20 min at 350. Frost with basic frosting.
* cinnamon swirl bread
* cinnamon twists - use 1/2 cube of butter spread on it, add cinnamon and brown sugar, fold over lengthwise and cut into pieces. Pull and twist at the same time and place back on jelly roll pan.
* monkey bread
1 ½ t cinnamon
1 ¾ c. sugar
1/4 c brown sugar
¼ c evaporated milk
¾ c butter
Mix cinnamon with ¾ c sugar. Cut 1 loaf into 64 pieces and roll in mixture.
Mix 1 c sugar, brown sugar, evaporated milk and butter in sauce pan and bring to boil. Layer rolls in bottom of greased Bundt pan. Pour 1/3 sauce, repeat layers. Bake 350- 30 minutes.Let set a minute before dumping out to make sure it keeps its shape.
* orange rolls - bake in a muffin tin
* scones form and fry in oil
The pictures show the braided bread with cream cheese and strawberry jam.
* tortillas/gorditas 12-16 pieces per loaf. Roll out and fry on ungreased fry pan until barely brown on both sides.
* croutons Cut slices of day of buttered bread into cubes. Season with seasonings below and bake slowly in oven until completely dried.
Cream cheese filling:
4 oz. softened cream cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla
Then add jam on top or fresh fruit
Cinnamon Roll frosting:
2 cups powdered sugar
1/4 cup softened butter
1/2 teaspoon vanilla
2 tablespoons water
Italian loaf seasonings:
All of these recipes come from Pantry Secrets instructional cooking DVDS.
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