This page is for various types of yeast-risen breads --
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small medium ------------- ----------- warm water 1/4 cup (2 oz) 3/8 cup yeast 1/4 tsp 1/2 tsp flour 3/4 cup (125g) 165g salt 1/2 tsp 1/2 tsp sugar 1 tsp 1 tsp olive oil 1 TBL 1-1/2 TBL
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small loaf egg (sweet)dough ----------------- --------------- warm water 1/2 cup (4 oz) scalded milk 3/4 cup yeast 1/2 tsp 1/2 tsp flour 1-1/2 cups (235g) 2-1/4 cup salt 1 tsp 1 tsp sugar/honey 2 TBL 2 TBL oil/margarine 1 TBL egg (scrambled) 1 egg
Standard loaf:
Rise 2 hours in bowl. Rise 2 hours in greased loaf pan.
Place dish of boiling hot water in oven.
Oven at 350 deg. F for 35 min. (internal 200 deg. F)
Brush top of loaf with milk halfway through.
Dinner rolls:
Rise 1 hour in oiled bowl
Knead, rise 30 min
Fold, rise 20 min to double in size
Roll out on floured board, cut into 8 rectangles
Brush each rectangle with melted margarine
Fold in half, place in greased oven dish, cover w/plastic, rise 1 hr
Place dish of boiling hot water in oven, preheat oven to 350 deg. F
Bake 24 min, baste tops with milk halfway through
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medium loaf large loaf
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water 3/4 cup 1-1/8 cup
bread flour 2-1/8 cup 3 cup
salt 1 tsp 1-1/2 tsp
sugar/honey 2 TBL 3 TBL
butter/oil 1 TBL 1-1/2 TBL
dry milk 1 TBL 1-1/2 TBL
yeast 1 tsp 1-1/2 tsp
Tip: remove paddle when 2:15 shows on control panel.
Jun 2013