Thursday, January 12, 2012

Cinnamon Rolls with Raisins

   6 cups all purpose flour
   2 cups warm water (110°F)
   2/3 cup white sugar
   1/4 cup vegetable oil
    2 eggs
   1-1/2 tablespoons active dry yeast
   1-1/2 teaspoons salt
Filling Mixture:
   1- 1/2 cups Brown Sugar
   1/2 cup Sugar
   4 tsp. Ground Cinnamon
   1 tsp Ground Nutmeg
   4 Tbsp. butter, melted
   2 cup Raisins
Icing:
   1 cup Confectioners sugar
   1 Tbsp Milk
Instructions:
In large glass two cup measuring cup, measure out 2 cups warm water. Keep in mind the sugar will drop the temperature a couple degrees so you might want to make it a bit warmer.
Add sugar directly into the water.
Add 1-1/2 tablespoons active dry yeast to the sugar water mixture and stir a little. Wait about 5 minutes. The yeast will form a creamy froth. At this point your yeast has proofed and is ready to use.
In a mixer bowl, add your salt and oil. Stir in two cups of flour and eggs and mix until eggs are incorporated. Pour in your proofed yeast water and mix well using the dough hook.
One cup at a time mix in the remaining flour. By the time the rest of the flour is in the bowl, the dough is beginning to form.
Once the dough is formed and has pulled all the flour up from the bottom of the bowl set the mixer to the second speed and mix for 5 minutes. During this time watch to see if you need to add a bit more flour. (this step takes the place of kneading the dough for 8-10 minutes by hand)
Place dough into a well oiled bowl. Pick up the dough and turn it over to coat it completely with the oil.
Cover bowl with a damp towel and place in a warm place until it has doubled (mine took about 45 minutes). An easy test to see if the dough has risen enough is to poke two fingers about a half of a inch into the dough. If the impressions remain without going immediately back into place… it is ready.
When doubled, punch down dough and knead for a few minutes to get all the air out. Divide in half.
Roll out half of the dough.
Spread with half of the filling mixture and sprinkle with raisins. You could roll out the whole thing at once but I find it is easier to work with just half at a time.
Roll up dough.


Cut into 1 inch sections and place in two greased 9 inch pie pans or something similar.


I used the other half of the dough to make a loaf of bread.
Set in a warm place, cover with damp towel and let raise for about a half hour.
Bake at 350°F for 25-30 minutes or until the tops are a rich brown.

Brush tops with a light coating of vegetable oil and let cool for about five minutes before taking out of pans and putting on a plate.

Mix confectioners sugar and milk together in a bowl and spread on top.




The Perfect Wheat Bread

The Perfect Wheat Bread
  • 3 cups all purpose flour (sifted)
  • 3 cups whole wheat flour (sifted)
  • 2 cups warm water (110°F, 45°C)
  • 1/4 cup white sugar
  • 1/4 cup vegetable oil
  • 1-1/2 tablespoons active dry yeast
  • 1-1/2 teaspoons salt

  • Instructions
    1. In large glass two cup measuring cup, measure out 2 cups warm water. Keep in mind the sugar will drop the temperature a couple degrees so you might want to make it a bit warmer.
    2. Add 1/4 cup sugar directly into the water and recheck the temperature. Wait for it to cool, or microwave for a few seconds at a time until 110 degrees is reached.
    3. Add 1-1/2 tablespoons active dry yeast to the sugar water mixture and stir a little. You will notice the yeast will settle to bottom of the measuring cup and then all rise to the top in a few minutes. The yeast will form a creamy froth. At this point your yeast has proofed and is ready to use.
    4. In a mixer bowl, add your salt and oil. Stir in two cups of flour. Pour in your proofed yeast water and mix well using the dough hook.
    5. One cup at a time mix in the remaining flour. By the time the rest of the flour is in the bowl, the dough is beginning to form.
    6. Once the dough is formed and has pulled all the flour up from the bottom of the bowl set the mixer to the second speed and mix for 5 minutes. During this time watch to see if yo need to add a bit more flour.  (this step takes the place of kneading the dough for 8-10 minutes by hand)
    7. Place dough into a well oiled bowl. Pick up the dough and turn it over to coat it completely with the oil.
    8. Cover bowl with a damp towel and place in a warm place until it has doubled (mine took about 45 minutes). An easy test to see if the dough has risen enough is to poke two fingers about a half of a inch into the dough. If the impressions remain without going immediately back into place… it is ready.
    9. When doubled, punch down dough and knead for a few minutes to get all the air out. Divide in half and form two loaves. Place in well oiled 9×5 bread pans. Let loaves rise in warm place for another 30 minutes, or until most of the dough has risen about a inch above the top of the pans.
    10. Bake at 350°F, 175°C for 25-30 minutes or until the tops are a rich brown and tapping on the tops sounds hollow. Brush tops with a light coating of vegetable oil and let cool for about five minutes before taking out of pans and cooling on wire racks.

    Wheat Bread ready to go into the oven
    Note:
    Yields 2 - 9×5 loafs of bread perfect for sandwiches or most anything else.
    For The Perfect White Bread, use 6 cups of all purpose flour instead of 3 wheat and 3 all purpose.

    Wheat Bread done and ready to be eaten - Yum!



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