How to Form a Loaf of Bread

HOW TO MAKE FORM THE LOAVES:

1. Squeeze off a ball of dough for your first loaf.  

2. Knead the ball of dough by hand by rolling the dough and pushing down with the bottom of your hands for about a minute.

3. Pour about 1/4 c. of olive oil on your counter and smooth out into a rectangle.  Place the ball of dough on the oily rectangular surface.  Roll dough out flat with a rolling pin into a rectangle (about the size of 8" x 12") to get all of the air bubbles out.  

4. Roll the dough up like you are rolling a cinnamon roll.  Start rolling at the short end.  Roll up, then tuck the sides in.  Roll up, then tuck the sides in.  Repeat this until your dough is completely rolled up.  

5. Smooth out the seams on the long edge and the sides.  You may need to put a little oil on your finger to smooth it out.  

6. Place doughy loaves into greased loaf pans.

7. Let rise until doubled. (About 1 hour)

Em's Bread

This recipe will make 9 loaves or 7 loaves and 1-2 pans of rolls.  I usually make loaves AND rolls.  I put my rolls in the freezer and pull a few out for dinner.  They taste just like they came out of the oven! I make this recipe in my large universal plus bosche.  You may need to 1/2 the recipe if you have a smaller mixer.

INGREDIENTS:

7 1/2 c. warm water (not hot)

3 Tbsp. yeast

1 c. honey

½ c. potato flakes

3 tsp. salt

3/4 c. oil

1 ½ tsp. cinnamon, optional

2 T. Vital Wheat Gluten

2 T. Dough Enhancer

9 c. wheat flour (grind 6 c. of wheat kernels)

5 1/2-6 1/2 c. white flour

olive oil

DIRECTIONS:

1. In boshe add water, honey, and yeast into mixer. Mix enough to allow even distribution. Allow to sit while wheat is being ground (about 5-7 minutes).

2. Add the potato flakes and mix until dissolved.  Add salt, oil, cinnamon, wheat gluten, dough enhancer, and ground wheat flour.

Add additional white flour until dough starts to pull clean from the side of the mixer bowl or until the dough is slightly sticky to a finger.  DON'T ADD TOO MUCH FLOUR!!! or your bread will be dry.

3. Knead dough in mixer for 12 minutes.

4. Pour 1/2 c. of olive oil on the counter where you will placing your dough.  Lubricate hands with olive oil and pull all of the dough out of the bowl onto the oiled surface.

5. Form dough into loaves.  
**Click the link on the homepage "How to Form Loaves of Bread" for instructions and pictures.

6. Form dough into rolls.

**Click the link on the homepage "How to Form Rolls" for instructions and pictures.

7. Bake loaves for 28-35 minutes.  It depends on your oven.  I bake mine for 30 min.

    Bake rolls for 12-15 minutes.

    **I only use 1 baking rack when I bake my loaves so they bake evenly.  I only have 1 oven so I bake 4 loaves at a time.  After all of my bread is baked I bake my rolls for 12-15 minutes (one pan at a time).

Wheat Rolls

INGREDIENTS:
2 (.25 ounce) packages active dry yeast
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1/4 cup butter, melted and cooled
1 egg, beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour

1/4 cup butter, melted

DIRECTIONS:
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Cinnamon Rolls

INGREDIENTS:
2 pks. dry yeast
1/2 c. warm water
1 Tbsp. sugar

2c. scalding milk
1/2 c. shortening

7 c. flour (You can use 1/2 white flour, 1/2 wheat flour)
1 c. sugar
1 c. mashed potatoes (make by adding 1 c. potato flakes to 1 c. boiling water.)
2 eggs, beaten
2 tsp. salt

DIRECTIONS:
1. In a separate bowl mix yeast, water, and sugar for 10 minutes.
2. In a kitchenaid/boshe mixer pour milk over shortening and let stand until lukewarm.
3. Stir 4 c. of the flour, sugar, potatoes, eggs, and years mixture into the milk mixture. Then add salt.
4. Slowly add the rest of the flour into the kitchenaid/boshe mixer until the dough pulls away from the bowl. cover and let rise until doubled in size.
5. Punch and roll out into a rectangle onto floured surface.
6. Melt some butter and spread to cover your rectangle. Cover heavily with a cinnamon and sugar mixture.
7. Roll up and cut. Put on greased cookie sheet. Let double in size again.
8. Bake @ 375 for 20 min.
9. When cooled, frost with canned frosting or make the frosting recipe below:

Frosting for Cinnamon Rolls
1 (8 oz.) pkg. cream cheese, softened
¼ c. butter, softened
1 ½ - 2 c. powdered sugar
1 tsp. vanilla

1. In a medium bowl, cream cream cheese and butter until creamy. Mix in the vanilla. Then gradually stir in powdered sugar. Start with 1 cup. Then keep adding until it is nice and thick. Spread on cinnamon rolls.