A basic sweet dough that can be used for bread, cinnamon rolls, crescent rolls, etc. I’ve had it ever since my home economics class in high school. It’s a very simple and easy recipe that anyone can make.
In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; stir well. Cut in margarine with a fork until mixture resembles coarse cornmeal. Add warm water to flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Add eggs and 1 more cup of flour; beat until thick. Stir in the remaining flour 1/2 cup at a time until the dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover dough with a damp towel and let rest for 20 minutes.
Punch down dough and form into desired shape. Cover and refrigerate dough for up to 48 hours. Let dough come to room temperature before baking in a 375 degree oven.
Per Serving: 203 calories; protein 4.6g; carbohydrates 32.4g; fat 6g; cholesterol 20.7mg; sodium 270.7mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.