Perfect Bread and Dinner Rolls
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Yields:
-
2 loaves
- Serves:
- 36
ingredients
- 2 1⁄2 cups warm 2% low-fat milk
- 1 tablespoon active dry yeast
- 4 1⁄2 cups unbleached bread flour
- 1 cup whole grain wheat flour
- 1⁄2 cup soy flour
- 1⁄4 cup wheat germ
- 3⁄4 cup oat bran
- 1⁄2 cup nonfat dry milk powder
- 1 tablespoon vital wheat gluten
- 2 tablespoons fiber supplement (Benefiber)
- 1⁄2 cup sugar
- 1⁄2 cup butter, melted
- 2 1⁄2 teaspoons salt
- 2 large eggs
directions
- Mix yeast and warm milk in your stand mixer's bowl.
- Allow to sit for 5 minutes.
- Add all other ingredients to the milk.
- Using the dough hook attachment mix for 5 to 7 minutes or until dough starts pulling away from the sides of the bowl.
- Remove dough hook and cover bowl with plastic wrap.
- Let dough rise for about an hour or until doubled in size.
- Punch dough down and allow to rise until doubled a second time.
- Punch dough down, remove from bowl and divide into 36 rolls or 2 loaves.
- Brush with olive oil and allow to rise until doubled.
- Bake loaves in a preheated 350 degree oven for 20 to 30 minutes or until golden brown on top.
- Bake rolls in a preheated 400 degree oven for 10 to 15 minutes or until golden brown.
- This bread freezes great. I make one loaf to eat right away and one to freeze.
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RECIPE SUBMITTED BY
PAUL P.
Ivydale, West Virginia
I am married and a father of 2. I love to hunt, fish, trap, hike, rock climb, camp, garden and cook. By trade I am a welder, but I also make knives and am a semi-professional blacksmith.
My family and I live on a self-sustainable homestead. We raise a big garden of heirloom vegetables. I collect antique varieties of apple, pear, plum, quince, cherry, mulberry and grapes. We raise meat rabbits, chickens for meat and eggs and we raise 2 breeds of pigs.
I make my own beer, cider, perry and wine. I also have a medicinal garden from which I make a lot of herbal remedies. I use organic, self sufficient practices with everything I raise to eat and plan on teaching this to my kids as they grow up.