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Quick breads or yeast breads need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
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Crepes Recipe
Buttermilk Waffles Recipe
Granola Cereal Recipe
Blueberry Muffins Recipe
Basic Sweet Yeast Bread Recipe
Apricot Bread Filling Recipe
Date Bread Filling Recipe
Pina Colada Bread Recipe
Crescent Rolls Recipe
Cinnamon Rolls Recipe
Potato Bread Recipe
Herb Bread Recipe
Wheat Bread Recipe
Honey Wheat Bread Recipe
Basic Sweet Yeast Bread
Basic Sweet Yeast Bread makes a large batch of bread, perfect for Holiday baking. Apricot Bread Filling, Date Bread Filling or Pina Colada Bread.
2 cups milk
½ cup butter
½ cup sugar
2 tsp salt
2 pkg (2 tbls) dry yeast
½ cup warm water (110 to 115 degrees)
2 eggs beaten
9 ½ to 10 cups flour
Heat the milk to scald; which is just before it boils with small bubbles around the edge. Stir in the butter, sugar and salt and set aside to cool to lukewarm.
Sprinkle yeast on warm water to dissolve, but check temperature with a thermometer first. Combine the milk mixture, eggs and 4 ½ cups of flour to the yeast and beat until smooth.
Mix in more flour gradually to get a stiff dough. Turn the dough onto a lightly floured area and cover it with a clean towel and let it rest about 5 minutes.
Meanwhile, wash out your mixing bowl and dry it well and butter it to have a greased bowl ready for the dough.
Knead the dough till smooth and elastic about 10 minutes. Put in greased bowl and turn the dough over to grease the top. Cover and let rise in a warm area of 80 to 85 degrees until doubled, or about an hour.
Punch down the dough and cut into thirds for the filling and shaping into loaves. I often use one third for a long date loaf and cut the other two each in half to make four smaller pina colada loaves, but the apricot filling was good too. Always a must do for our holidays.
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