RECIPE FOR MY FAVORITE WHITE BREAD DOUGH
- 6 to 7 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons shortening (Crisco)
- 2 packages active dry yeast
- 2 1/4 cups scalded milk cooled to about 120°
Pour lukewarm scalded milk into a large mixer bowl. Add Crisco, sugar, and yeast. Using a dough hook, mix on low for one minute and then let rest for five minutes. (The warmth and sugar will activate the yeast). Add salt and 3 cups flour. Add a little flour at a time until you have added 6 cups. Mix well and then start touching the dough. It should be smooth and not sticky. If it’s sticky, add flour a little at a time, mixing well after each addition, then touch dough again. NOTE: If you have a heavy duty mixer, the entire thing can be done in the mixer. After the flour is added and dough is not too sticky, beat it at low/medium speed for five minutes.
When dough is ready, lift dough hook and smear butter all over the inside of the bowl. With your fingers, press dough into a round shape, and then turn it upside down, which will coat the top with butter, keeping it from drying out. Cover with greased plastic wrap and a dish towel to hold the heat in, and let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.
(KNEADING BY HAND) Turn dough onto a lightly floured surface. Knead, adding more flour as necessary to keep it from sticking, until smooth and elastic, about 8 to 10 minutes. Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with plastic wrap and a dish towel to hold the heat in, and let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.
Punch dough down and divide into two equal portions. With a rolling pin, roll into a rectangle about the width of your pan and however long it ends up being. (16” – 18” or so). Starting at narrow edge, roll dough tightly; pinch long seam together. Fold ends under loaf. Place loaves, seam side up, in greased loaf pans, and then turn over so top gets greased (approximately 9 x 5 x 3-inch). Cover loosely with plastic wrap, and let rise until double, about another hour.
Preheat oven to 425°. Put pan of water on bottom rack of oven to keep bread moist and give you a nice crust. Bake loaves at the center of the oven for 20 – 25 minutes until golden brown.
To make rolls, it’s pretty self-explanatory. Shape them, cover with greased plastic wrap and let rise.
ORANGE CINNAMON ROLLS (YIELDS 12 CINNAMON ROLLS)
Half of dough
2 TBSP grated orange zest
1 TBSP milk
2 TBSP butter
2 TBSP sugar
1 TBSP cinnamon
½ cup chopped dates (optional)
½ cup chopped pecans
OPTIONAL: I LOVE adding dates to baked goods. I have NEVER had a kid say that they didn’t like them. I think they believe them to be some kind of awesome chocolate chip. Dates come from mature date palms and are rich in minerals, vitamins, and anti-oxidants. They are easily digested and full of fiber, as well as beneficial Vitamins A, K, B, and iron. They are delicious in these orange cinnamon rolls, oatmeal cookies, chocolate chip cookies, banana bread, and lots more.
Another great thing to add to orange cinnamon rolls is Craisins. They are bright and sweet and add a nice additional flavor.
Lightly flour your work surface. Using only half of the dough (bake a loaf of white bread or rolls with the other half), quickly knead 2 tsp orange zest into dough. Roll the dough into a 10” x 17”rectangle and brush a little room temperature milk. Spread the butter evently, then sprinkle with cinnamon and sugar. Sprinkle dates and pecans.
Roll up, beginning at the long side, and pinch edge of dough to seal. Make sure roll is at an even height all the way across. With a serrated knife, cut into 1” slices and place in greased oblong pan. Cover with greased plastic wrap and let rise for half an hour.
Bake at 400 °F for about 20-25 minutes, or until browned.
ORANGE CREAM CHEESE FROSTING
3 1/2 oz cream cheese, softened
2 TBSP butter, softened
1 tsp orange extract
1 TBSP orange juice
2 dashes of cinnamon
1 1/2 cups confectioner’s sugar
2 TBSP orange zest
Beat cream cheese and butter on medium speed for about 2 minutes, until well blended and fluffy. Add extract, orange juice, cinnamon, and orange zest, mixing quickly until incorporated. Add the sugar slowly and blend well. Frost rolls. Sprinkle a little orange zest on top for color.
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By Tika for CHEW WANNA EAT? © 2015