Easy Sweet Rolls and Bread Dough

The World’s Simplest Bread Dough ( Adapted from page 117 of the Family Fun Cookbook)

2 cups warm water (for a tender brown crust use 2 cups warm milk – measure to 80 degrees Fahrenheit)

1 tablespoon active dry yeast

1 tablespoon sugar

5 ½ to 6 cups all-purpose or whole wheat flour, or a combination (I use 4 cups all-purpose and 2 cups white whole wheat flour)

2 teaspoons salt

1 cup sugar

1. In a large bowl, add the liquid. The key to activating yeast is finding the right water temperature.

2. Add the yeast

3. Measure the sugar into the bowl.

4. Whisk until the sugar and yeast are dissolved

5. Measure 2 cups of the flour into the bowl.

6. Whisk the mixture well, then let it “proof” or sit for 10 or so minutes. If tiny bubbles appear and the batter looks slightly expanded, you’re on the right track.

7. Stir in the salt, then add in the flour 1 cup at a time. (in the first cup of flour that you add, mix 1 cup of sugar into it)

8. Turn the dough onto a lightly floured countertop of pastry mat.

9. To knead, fold the dough in half and push it down and away with the heel of your hand, rotate the dough and repeat until it is smooth and elastic. (Kneading can take up to 10 minutes)

10. Place the ball in a bowl greased with vegetable oil and turn to coat.

11. Cover with a damp cloth or plastic wrap and let the dough rise in a draft-free area for 1 to 2 hours, or until it has doubled in size.

12. Punch the dough down

13. Knead it again to remove air bubbles, then shape and bake it for 30 minutes in an oven preheated to 400 degrees.

14. Cool on a wire rack and enjoy

Page 118 of the Family Fun Cookbook – Braided Loaf

½ recipe World’s Simplest Bread Dough

2 tablespoons Poppy Seeds

Roll the dough into three thick snakes, each about 10 inches long. Lay the strands side by side and loosely brad them (to avoid tearing the dough), braid from the center out to an end; repeat with the other side). Pinch the three sides together at each end, tuck them under, and arrange the loaf on a greased cookie sheet. Cover with plastic wrap or damp cloth and let it rise in a draft-free area for 30 minutes.

Preheat the over to 400 degrees Fahrenheit. Butter the top and sprinkle the poppy seeds. Bake for 25 minutes, then transfer to a wire rack to cool. Wrap the cooled bread tightly in plastic until ready to eat, or freeze, Makes 1 loaf.

Page 119 of the Family Fun Cookbook – Crescent Rolls

½ recipe World’s Simplest Bread Dough

Butter or margarine, softened

Roll the dough into a large circle, about 1/8 inch thick. Spread the butter on the circle, then cut into 16 wedges. Roll the wedges up, starting with the outside of the circle. Pinch the tip of each wedge to seal it and bed the ends to make the crescent shape. Place them on a greased cookie sheet, cover with plastic wrap or damp cloth, and let them rise for 20 minutes. Bake for 12- 15 minutes in an oven preheated to 400 degrees. Cool on a rack slightly, serve warm. Makes 16 rolls.