Basic Bread Preparation

• Combine water (105 to 115 degrees), oil, sugar and salt. Soften yeast. Mix well. **Note: the water temperature is extremely important to the success of this bread.**
• Start adding flour, 1 cup at a time and alternating between all-purpose and bread flour until easy enough to handle. Knead dough, adding more flour if necessary. Grease large bowl. Place dough in center, then flip over. Cover with plastic wrap and let rise until doubled. Can be placed in refrigerator overnight. Shape for desired purpose:

VARIATIONS:

White Bread

• Shape into loaf, place in loaf pan and let rise until double in bulk.

Plain Rolls

• Place bits of dough into greased muffin tins or shape any other way desired. Let rise until doubled.

Cinnamon Bread

• Roll dough into a rectangle. Spread with butter, then with cinnamon-sugar mixture. Roll tightly and place in loaf pan; let rise until double in bulk.

Cinnamon-Raisin Bread

• Boil 1/2 Cup Raisins for 20 minutes. Dry thoroughly. Work as for Cinnamon Bread, but add raisins before rolling up.
• Be very careful to roll the dough tight so that large air pockets do not form during cooking. Let rise until doubled.

Cinnamon Rolls

• Roll dough into rectangle. Brush with butter; then cinnamon-sugar mixture. Top with raisins, chopped apples, sliced maraschino cherries, and chopped walnuts.
• Roll tightly. Seal edge well with water/flour mixture. Carefully cut into 1-inch slices; place on cookie sheets. Allow to rise to double in bulk.
• Bake (see below) and when cool, drizzle with powdered sugar glaze.

Baking the Bread

• Bake at 350 degrees until golden brown and sounds hollow when tapped lightly. As top begins to brown, baste with melted butter for a soft, buttery crust.