Easy Yeast Bread With Variations

Description

Found online in response to a request and now posted by request. The blurb that accompanied it read as follows: "the following came from a pamphlet of the same title i picked up in the baking supplies aisle of a krogers in either kalamazoo or battle creek about 25 years ago. I've used every variation and facet of the instructions and had nothing but success! My faves are the rye breads. Unlimited variety from these basic recipes!" i have not tried this recipe so times and servings are a guess-timate. A lot of directions but then… A lot of variations to try.

Ingredients

• All-purpose Flour
• Dry Yeast
• Sugar
• Salt
• Water
• Milk
• Cooking Oil
• Eggs

Instructions

1. White bread:
2. Lightly spooning flour into measuring cup & leveling off, measure out 2 1 / 2 cups flour
3. Combine flour, dry yeast, sugar, & salt in a large mixer bowl
4. Blend
5. In a medium saucepan, combine water, milk, and oil
6. Heat until very warm
7. Add eggs and liquid to flour mixture
8. Mixing – blend at low speed until moistened
9. Beat 3 minutes at medium speed
10. With a wooden spoon, stir in an additional 3 to 3-1 / 2 cups of flour to form a sticky dough
11. In bowl or on a floured board, gradually work in 1 / 2 to 1-1 / 2 cups more flour, kneading or working in with hands until dough is smooth, pliable and no longer sticky
12. Rising – place dough in a greased bowl
13. Cover with a cloth or loose fit lid
14. Let rise in a warm place until light and double in size, about 45 minutes
15. Shaping & baking:punch down dough to remove air bubbles
16. Divide dough into two parts
17. From dough into desired shapes
18. Place in greased pans according to shaping and baking directions
19. Cover, let rise in a warm place until light and doubled in size, about 30 minutes
20. Bake at 375f according to shape until loaf sounds hollow when lightly tapped
21. Immediately remove from pans
22. Cool
23. Whole wheat bread –
24. Follow white bread recipe
25. After beating with mixer, stir in 3 cups of whole wheat flour in stead of white, knead in 3 / 4 to 1-1 / 4 cups white flour
26. Medium rye bread –
27. Follow white bread recipe
28. After beating with mixer, stir in 3 cups medium rye flour instead of white flour
29. Knead in 1-1 / 4 to 1-3 / 4 cups white flour
30. Rye dough should not completely double in size
31. Add 1 tbsp freshly crushed caraway seeds with rye flour
32. Decrease the first rising periods by 15 minutes each
33. —–
34. Ingredient variations
35. Ingredients stirred in are added with the flour as it is stirred inches
36. Honey / molasses: substitute 1 / 4 cup for sugar
37. Reduce milk to 3 / 4 cup
38. Brown sugar: substitute 1 / 4 cup for the white sugar
39. Rolled oats: stir in 1 / 2 cup
40. Wheat germ: stir in 1 / 2 cup
41. Cheese: stir in 1 cup shredded cheddar, american, monterey jack or swiss cheese
42. Herbs & spices: stir in 1 / 4 to 1 / 2 tsp celery seed or dill weed, or 1 / 2 tsp italian seasoning, or 2 tbsp minced chives, caraway or sesame seeds
43. Onion: stir in 1 / 2 cup, finely chopped
44. Raisins / chopped dates or other dried fruit: use sweet dough recipe
45. Stir in 1-1 / 2 cups fruit
46. —–
47. Specialty white bread variations –
48. French bread: reduce sugar to 1 tbsp
49. Omit milk and eggs
50. Use 2 cups water
51. Reduce stirred in flour to 1-1 / 2 to 2 cups
52. Increase first rise to 1 hour
53. Shape and bake according to shaping and baking directions
54. French loaf or rolls: brush with beaten egg just before baking
55. —–
56. Rich egg bread – increase sugar to 1 / 3 cup
57. Decrease water to 3 / 4 cup
58. Use 3 eggs
59. —–
60. South of the border loaf – decrease sugar to 1 tablespoons decrease milk to 1 / 2 cup
61. Increase stirred in flour to 3-1 / 2 to 4 cups
62. With this flour, stir in the following: 1 / 2 cup sour cream, 1 / 2 cup chopped olives, 1 / 2 cup chopped onion, 1 cup shredded cheddar or monterey jack cheese, 1 / 4 tsp garlic powder, 1 to 4 tbsp minced green chilies
63. Shape and bake according to directions for regular or round loaves, or rolls
64. —–
65. Sweet dough – increase sugar to 1 / 2 cup
66. Eliminate water
67. Use 2 cups milk
68. Substitute butter or margarine for oil
69. Cinnamon swirl – pat each half of dough into a 7×14-inch rectangle
70. Spread with 1 tbsp butter or margarine
71. Combine 1 / 2 cup sugar and 2 tbsp cinnamon
72. Sprinkle half of mixture over each rectangle
73. Starting with the 7-inch side, roll jelly-roll style
74. Seal all edges tightly
75. Shape and bake according to instructions for a regular loaf
76. —–
77. Specialty dark bread variations –
78. Delicatessen rye bread – (use basic med-rye recipe} omit sugar, water and 1 egg
79. For warm liquid, heat 1-3 / 4 cups milk, 1 / 4 cup molasses, 1 / 4 cup cooking oil and 1 square unsweetened chocolate
80. Along with stirred in flour at 1 tbsp caraway seed stir in 1 / 4 to 1 cup white flour with the rye flour
81. Do let the dough to rise until double
82. Increase first rise to about 1 hour and the second to about 40 minutes
83. Increase the baking temperature to 400f
84. Bake loaves 30-40 minutes
85. Hearty whole wheat loaves – substitute 1 / 4 cup brown sugar for the white sugar
86. Along with the stirred in flour add 1 / 2 cup each wheat germ and rolled oats and 2 tbsp sesame seeds
87. Decrease kneaded in white flour to 1 / 4 to 3 / 4 cup
88. Increase first rise to about 1 hour
89. Light pumpernickel bread – eliminate sugar
90. Decrease water to 3 / 4 cup
91. Heat 1 / 4 cup molasses with other liquids
92. Along with stirred in flour add 2 tbsp caraway seeds
93. 100% whole wheat bread – eliminate white flour
94. Stir in 3 to 3-1 / 2 cups whole wheat flour
95. Knead in a further 1 / 2 to 1-1 / 2 cups whole wheat flour
96. ———————-
97. Shaping and baking: use half of dough to make each shape
98. Using solid shortening, generously grease pans
99. If desired, just before baking, slash top of loaf in any design using a sharp knife
100. Bake breads at 375f: [u]all loaves[ / u] – 35 to 45 minutes or until loaf sounds hollow when lightly tapped
101. All rolls – 10 to 20 minutes
102. Regular loaf: use a 9×5 or 8×4-inch loaf pan
103. Press dough into pan
104. Insert fingers between pan and dough to round edges
105. Round loaf: use an 8 or 9-inch round cake pan, 1-1 / 2 quart round casserole or cookie sheet
106. Form dough into round ball
107. Flatten slightly
108. French & oblong loaf:
109. French: form dough into 14-inch loaf
110. Taper ends
111. Oblong: form dough into 8 to 10-inch oblong loaf
112. Round ends
113. Rope shaped loaves: shape half of dough into a 26-inch rope
114. Form into any desired shape described below
115. Coil: use 8 or 9-inch round cake pan, 1-1 / 2 quart round casserole or cookie sheet
116. Beginning at center of loaf, roll rope into snail shape
117. Tuck tail under
118. Twist: use a 9×5 or 8×4-inch loaf pan or cookie sheet
119. Cut rope in half to form two 13-inch ropes
120. Twist together
121. Seal ends
122. Figure eight: use a 9×5 or 8×4-inch loaf pan or cookie sheet
123. Form rope into figure-eight
124. Seal ends
125. Doughnut: use cookie sheet
126. Form circle by bringing ends of rope together
127. Seal
128. Flatten circle to 1-1 / 2 inch thickness
129. Rolls –
130. Round: form dough into 12 2-inch balls
131. Vienna: from dough into eight 6-inch oval rolls
132. Flatten slightly
133. Breadsticks: cut dough into walnut size pieces
134. Roll with hands into 5-inch sticks
135. Bread glazes – use any of the following glazes to create different crusts
136. Soft buttery crusts: brush loaves with softened or melted butter or margarine after baking
137. Crisp shiny crust: brush loaves with a mixture of 1 egg and 1 tbsp water just before baking
138. May be sprinkled with poppy or sesame seed
139. Delicatessen crust: remove loaves from oven 5 minutes before done
140. Brush with a mixture of 1 / 2 tsp cornstarch and 1 / 4 cup water that has been heated to boiling
141. Return to oven to finish baking
142. Cinnamon / sugar crust: brush loaves with 2 tbsp melted butter or margarine
143. Sprinkle with mixture of 2 tbsp sugar and 1 / 2 tsp cinnamon after baking
144. Slightly crisp, shiny sweet crust: brush loaves with a mixture of 1 tbsp each of sugar and water after baking
145. From: