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| you can make these cinnamon rolls with this bread recipe! absolutely delicious!! |
I’ve been making this bread since I was fourteen years-old. This bread is so good, so delicious, your family won’t want store-bought anymore after trying this!
When it comes out of the oven, I dare you to cut yourself a slice with a little butter and a drizzle of honey. I triple dare you.
This recipe makes killer cinnamon rolls and raisin bread. It’s a recipe you’ll use time and time again.
This recipe makes killer cinnamon rolls and raisin bread. It’s a recipe you’ll use time and time again.
Makes two loaves of white bread.
Combine in mixer:
3 cups warm water
2 pkgs. Of yeast
2 tbsp. Honey or sugar
Let your yeast dissolve and proof in your mixer, about 5 minutes.
While waiting, in large bowl combine:
7 cups of flour
¾ cup of dry milk
Combine in mixer bowl on medium speed for 3 minutes:
4 tsp. Salt with 3 cups of flour mixture
When mixing is complete:
Add 2 tbsp. Vegetable oil with 3 more cups flour
Incorporate on medium speed, adding any remaining flour until it forms a soft ball. You might not need to use all your flour. Just slowly incorporate the flour until you create a soft dough.
On floured surface, place your bread dough on the counter, and using the heel of the palm of your hand, knead the dough. Turning the dough each time to form a smooth ball, adding more flour if needed. Put into a greased bowl and cover with clean dishtowel. Let rise until doubled, about one hour. Punch down and let rise again for ½ hour.
On floured surface, place your bread dough on the counter, and using the heel of the palm of your hand, knead the dough. Turning the dough each time to form a smooth ball, adding more flour if needed. Put into a greased bowl and cover with clean dishtowel. Let rise until doubled, about one hour. Punch down and let rise again for ½ hour.
Turn oven on to 350 degrees.
Punch down dough and put on floured surface. Form into shape of bread loaves and put into greased bread pans. Let rise until doubled, about an hour.
Put into oven until golden brown, about 40-50 minutes.
Let rest for 5 minutes and turn out onto cooling rack.
Warm bread awaits you. Enjoy!
Baking Day Tip:
You can bake and freeze this bread by simply wrapping in foil and placing in a labeled freezer bag (you might need the x-large bags to get the bread fully covered). Thaw, slice and enjoy when you’re ready!
Variation Tip:
To make raisin bread out of this recipe click here
Click the links for cinnamon rolls, raisin cinnamon rolls and Nutella rolls
Baking Day Tip:
You can bake and freeze this bread by simply wrapping in foil and placing in a labeled freezer bag (you might need the x-large bags to get the bread fully covered). Thaw, slice and enjoy when you’re ready!
Variation Tip:
To make raisin bread out of this recipe click here
Click the links for cinnamon rolls, raisin cinnamon rolls and Nutella rolls
This recipe sounds great. Wondering if you use all purpose flour or bread flour.
I've used both…but bread flour works best! You will love this bread! Let me know how it turns out:)
I was wondering if you have a trick to keep the bread fresh for several days. I made four loaves but by the next day they were already starting to dry out. Just do not think I can make a loaf every day:) Thanks !
Yes…you need to keep the bread wrapped in plastic wrap. I keep two out on the counter and two in the fridge. It keeps great! It shouldn't be drying out at all if you keep them wrapped. Once I start using a loaf I then just keep in a ziplock bag as it will be a better fit as the loaf is smaller.
I hope you love the bread as much as my family does!
Jenny
What do you mean by bran?? New to baking bread Is it like the bran cereal? Thank you!
How long do we mix the bread if we are using a mixer verses Kneading it ourselves?
I let my mixer knead it for about 2 minutes
If you are using whole milk how much would you use instead of dry milk?
hi, how many grams in the package of yeast? I am in aus and think it may be different here. thanks
Just curious about the pans you use. I think the size is nice since your loaves come out nice and high. Could you tell me what brand they are and the size. Thanks
Just curious above you do not include the bran and wheat germ but in the actual recipe they are there. Does it matter either way?
Do you use rapid yeast or slow release yeast?