Do you make bread/ rolls from scratch? On a regular basis?

Question

I am talking about by hand not useing a bread machine.

Answer 1

Yes. I use the following recipe.

Wholemeal bread

Combine a 7gm sachet of dried yeast with half a cup of warm water in a small bowl: stir in 1 teaspoon of caster sugar. Cover with plastic wrap and set aside for 5 minutes until bubbles appear on the surface.

Sift 2 cups of unbleached plain flower, and mix with 2 cups plain wholemeal flour, add 1 teaspoon salt, 2 tablespoons dried wholemilk powder and 1 tablespoon caster sugar into a large bowl.

Make a well in the centre, add yeast, quarter cup cooking oil and 1 cup warm water.

Using hands or large spoon, mix to a soft dough. Turn onto lightly floured surface, Knead ten minutes or until smooth and elastic. If needed incorporate up to half cup extra flour until dough is not sticky.

Place in large lightly oiled bowl. Leave, covered with a teatowel in a warm place for 1 hour or until well risen. Punch dough down, and knead for 1 minute.

Divide and shape into loaves or rolls. Leave covered with plastic wrap for 45 minutes or until well risen. Place in a tin which has been lightly oiled with butter or oil. Or mould into free-form shapes and place on a greased baking tray.

Bake in tins in a 210 degree C (Gas 190 c) oven for 10 minutes, lower heat to 180 c - bake an extra 30-40 minutes.

Bake free form loaves in a 210 c oven for 10 minutes - lower heat to180c and cook for 20-30 minutes. Cooking times will depend on size of loaves or rolls. To test for doneness, tap bottom of bread with knuckles. A hollow sound indicates bread is done.
Note. Dough is enough for 1 large, 2 medium or 3 small loaves, or 16-24 rolls.
If white bread is preferred replace the 2 cups of wholemeal flour with another 2 cups of plain flour.

Answer 2

Yes, actually I do. I love to bake. I wake every morning and wonder what I will make next. I love to make dinner rolls--I put butter int he center of the dough so when they bake, the butter melts and the rolls are great! Cinnamon and caramel rolls are also great. They are a bit more time consuming, versus dinner rolls. I also make alot of garlic bread. I roll the loaf like I would cinnamon rolls (before they're cut) and put butter, parmesan cheese and garlic in the center. It's a great snack or side dish for pasta. Do you make bread everyday? I'm just curious... Thanks :) have a great day! :)

Answer 3

BREAD AND ROLLS

4 1/2 c. luke warm water
3 pkgs. dry yeast
4 or less tsp. salt
6 c. unsifted flour
3/4 c. powdered milk

FOR FRENCH BREAD:

1/4 c. shortening
1/4 c. sugar
2 eggs

FOR REGULAR BREAD:

1/2 c. shortening
1/2 c. sugar
3 eggs

FOR ROLLS:

1 c. shortening
1 c. sugar
4 eggs

Mix all ingredients together in large mixer bowl. Turn mixer to high speed for 5 minutes. Add 6 cups flour (may knead by hand if mixer is too small to handle). Let rise 2 times, punching down between risings.
Form into 6 loaves and place in well-greased pans or shape for French Bread or rolls. Let rise again (3rd time) until light. Bake at 375 degrees for 25-30 minutes.

WHOLE WHEAT BREAD OR ROLLS

2 tbsp. yeast
2 c. lukewarm water (16 oz.)
1/4 c. honey (2 oz.)
3/4 c. olive oil (6 oz.)
2 fresh eggs
6 c. whole wheat flour
2 tsp. salt

Dissolve yeast in water and honey for about 5 minutes. Place all ingredients in mixing bowl and knead until it loosens from sides of the bowl. Place in large oiled bowl, cover and let rise until about double. Be sure it is in a warm place. Remove and shape into loaves, rolls, or buns. Bake at about 375 degrees until browned.

EGG BREAD OR ROLLS

Pour 1 cup warm water in mixing bowl. Add 1 package dry yeast. Add 1/3 cup sugar. Stir until sugar and yeast are dissolved. Add 3 eggs and 1/4 cup oil and 1 cup scalded milk. (Cool milk and let set a bit, pour slowly.) Add 1 teaspoon salt, 5-6 cups flour. Knead 5 minutes. Put in greased mixing bowl. Cover loosely with Saran Wrap and towel. Let rise once. Punch down and shape. Let rise again. Bake at 350 degrees. Rolls 20 minutes and bread 30 minutes.

Answer 4

Hi, Baking is a big hobbie of mine. This is one of the easiest recipes for dinner rolls w/ no kneading, and still light and fluffy.
I also shaped the dough into balls and baked them in a round pan, instead of the rolling out method.
good luck and and you can email me if you have questions .


HERE IS A RECIPE THAT CAN BE REFRIGERATED AND IS VERY GOOD.

4 1/2 CUPS ALL-PURPOSE FLOUR
2 PACKAGES YEAST
1/3 CUP SUGAR
1 TEASPOON SALT
1/2 CUP WATER
3/4 CUP MILK
3/4 CUP BUTTER OR MARGARINE
2 EGGS AT ROOM TEMP

HEAT MILK, BUTTER, WATER, & SALT TO 120-130 DEGREES.
MIX 1 1/2 CUPS FLOUR, YEAST, AND SUGAR IN A BOWL. ADD LIQUIDS, MIX FOR 2
MINUTES AT MEDIUM SPEED. ADD 1/2 CUP FLOUR AND THE 2 EGGS. BEAT 3 MINUTES AT
HIGH SPEED. GRADUALLY ADD THE REST OF THE FLOUR. DOUGH WILL BE SOFT. PLACE IN
GREASED BOWL TIGHTLY COVERED IN REFRIGERATOR FOR AT LEAST 2 HOURS.[WILL KEEP ONE
WEEK]
REMOVE 1/4 DOUGH. ROLL INTO 12-14"CIRCLE. BRUSH WITH MELTED BUTTER. DIVIDE
INTO 8 WEDGES. ROLL UP FROM THE LONG END TO THE POINT. PLACE ON GREASED COOKIE
SHEET. BRUSH WITH MELTED BUTTER. LET RISE. BAKE AT 375 DEGREES FOR 15-20
MINUTES.

YOU CAN SHAPE THE ROLLS AND REFRIGERATE FOR 24 HOURS THEN REMOVE 10 MINUTES
BEFORE BAKING.

GARLIC POWDER AND OTHER FLAVORS CAN BE SPRINKLED ON BEFORE SHAPING. THESE ARE
REALLY GOOD, MELT IN YOUR MOUTH. AND SO CONVENIENT.

Answer 5

Heck no. My local farmers market has a PLETHORA of home made artisan breads that I can buy for cheap. No need to do it myself.

Answer 6

I used to, then I had kids. Now I still do it occassionally, but not regularly.

Answer 7

Sure I do... but I doubt it's what you mean. I make cornbread about once a week, and biscuits about once a week, too.

Answer 8

never, maybe I will tomorrow :)

Answer 9

no!