EZ Bread Recipe With TONS Variations!!

Old 08-26-02, 09:19 PM
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EZ Bread Recipe With TONS Variations!!

Soooooo many different ways to "play" with this bread....
definitely a print-off!

c. = cup
T = Tablespoon
tsp = teaspoon

Yield: 2 loaves
2 T. dry yeast or 3 pkgs. Dissolve yeast in 2 1/2 C.
lukewarm water (not over 115°). Set aside.
Mix: 5 !/2 c. flour
1/4 c. shortening
1 T. dry milk (can be omitted)

Mix thoroughly (about 1 min.). Add yeast mixture
and mix well. Let stand for 15 min. or longer but
not over 1/2 hour. Mix will not be real soft.

Add: 1/2 c. sugar
1 tsp. salt
A little water may be added if mix is too dry.
Consistency should be not sticky, and not too hard
to handle, but firm. Be sure to mix well.

Form into loaves. A little oil or on your hands
helps in working dough. Let rise until double in
bulk. Bake.

375 F - 20-25 minutes

(watch your oven temp. and time)

It is done when sounds hollow after you tap it.


Use Basic Dough recipe for dinner Form into
small balls and place on a cookie sheet. Let raise
to double in bulk and bake in 350° oven for 20
Yield: 4 doz.
To hold rolls to bake at a later time, form rolls on
pan, cover with clean cloth, and refrigerate. To
bake, remove from refrigerator, let rise until
double in bulk, and bake as above.


yield: 24 buns
Use Basic Dough recipe, following steps until
ready to shape. Separate into four portions. Take
one portion and cut the dough equally into 6 parts.
Roll each part into a ball and place on a greased
pant leaving enough space for them to spread out
when flattened. Repeat with remaining portions;
set aside and let rise until double in bulk. Take the
bottom of a small pan and press each roll flat. Let
rise again until double and bake in 400° oven for
8-10 minutes or until brown on bottom.


Use basic roll recipe except use equal parts of
white flour and whole wheat flour. Add a little
water if dough is too dry. Shape for dinner rolls.
Bake 350° for 20 minutes.


Yield: 2 doz.
Use same basic recipe. Follow steps as before and
divide dough into four equal parts. Take one part
and roll out a flat rectangle, 8" x 12". Spread with
melted butter. Sprinkle cinnamon and sugar
mixture to within 1/2" from bottom. Start at top of
rectangle and roll down to bottom and seal. You
will have a long roll. Cut into 6 equal parts. Each
one will look like a pin wheel. Place on greased
cookie sheet so sides are touching. Bake in 400°
oven 10-15 min. or until brown on bottom. When
cool glaze with powdered sugar glaze.

Cinnamon & sugar mixture:
1/2 C. sugar
2 T. cinnamon
Mix together.


400° oven, 8-10 rnin.
Follow same basic steps as for hamburger buns.
Take one of your 6 equal parts and shape the
length of a weiner. Place on a greased pan. Let
rise until double in bulk. Bake until brown.


Yield 20 bars
400 oven, 10-15 min
Use Basic Bread Dough Recipe. Follow directions
until ready to shape. Spread dough evenly on 12" x
17" greased pan . Brush with melted butter and cut
4 across and 5 long. Let rise until double in bulk.
Bake 400° for 10-15 minutes.

When cool, glaze
with Maple Frosting using Easy Penuche Icing and
adding 1 Tbsp. Maple Flavoring.



Measure into a mixing bowl:
1/2 c. warm (not hot) 110° to 115°
Stir in 2 pkg. active dry yeast.

Add: 1 1/2 C. lukewarm milk
1/2 C. sugar
2 tsp. salt
2 eggs
1/2 C. soft shortening
3 1/2 C. flour, approx.
Mix until smooth. Add flour, enough to make
dough easy to handle (3 to 3 1/2 C.). Knead on
lightly floured board; continue to knead until
smooth. Place in bowl and let rise until double in
size. Divide dough for cinnamon rolls or coffee


350° oven, 25-30 min.
Use 1/4th of sweet roll dough (after dough rises).
Pat into 9" square pan. Spread top of dough with
melted butter. Sprinkle over top a mixture of 1/4
C. sugar and1/4 tsp. cinnamon. Arrange slices of
canned or cooked apples on top of cinnamon and
sugar. Let dough rise until double in size.

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