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Easy No Knead Home Made Bread or Rolls
Ingredients: 5 cups of lukewarm water 1/2 cup white sugar 1 Tablespoon of yeast Stir sugar into lukewarm water and then sprinkle yeast over warm water. Let sit for 10 minutes in a large bowl.
Add: 2 Tablespoons vinegar 2 Tablespoons salt 1 cup vegetable oil Stir and then stir in 10 to 12 cups of flour, a cup or two at a time.
Cover with plastic wrap and let rise in a draft free place until double in bulk. Punch down, cut into 5 equal pieces. Form into logs and place in loaf pans. Cover with plastic wrap and let rise in a draft free spot until double in bulk. Bake in a pre-heated 350 degree oven for about 1/2 hour. This recipe can be altered. For brown bread use 2 cups of whole wheat flour and 1 cup of all Bran. Can also add various spices like Italian or basil to make herb breads. Can also be formed into hamburg or hotdog buns. After you have formed into loaves, you can wrap in plastic wrap and freeze individual loaves until required. Will keep several weeks in a freezer. Just remove, place in a oiled loaf pan, cover with plastic wrap, let thaw and rise and bake as above. Delicious. Can make a real good Cinnamon Roll using this recipe also. Use the recipe below to make the Cinnamon/Pecan Rolls Topping for Cinnamon Roll 2 cups brown sugar 1/2 cup of butter 1/2 cup corn syrup Place in a heavy pan on stove, over medium heat, stir until butter is melted. Let come to a boil. (be careful because if it splashed or bubbles is can give you a real nasty burn, as it sticks. Boil for 1 minute only. Very important to time length of time it boils. Under it will be to sugary, over it will be to sticky like a hard toffee. Have two 8 or 9 inch round cake pans buttered and ready. After the syrup has boiled, let cool for a minute or so and then pour into prepared pans. You then can sprinkle nuts - your choice- I prefer pecans on the cooling syrup. You can also add raising or candied peel or anything else like that you like. I would try the nuts by themselves the first time. Set aside. Take a loaf of bread and roll out into a square about 1/3 of an inch thick. Spread soft butter over the rolled out loaf, sprinkle with brown sugar and cinnamon. Start at the one end and roll into a roll. Put the seam on the bottom, cut into mini-rolls about 1 and 1/4 inch wide. Stand the mini rolls, cut edge down, into the prepared cake pans that has the syrup in them. Divide equally between the two pans. Cover pans with plastic wrap and let rise. You can speed up this process by turning your oven on to 250 degrees and place a pan of water on the bottom shelf of oven. Let the oven heat for 15 minutes, turn oven off and place the plastic covered pans in the oven on the top rack. Let rise. Keep a close watch, but don't open the oven door. Leave your oven light on, and check through the window. When the rolls have risen to the top of the pan, remove the pan of water and the rolls. Turn the oven on to 350 degrees and let warm. Place the rolls back in the oven on the top rack and bake for about 20-25 minutes. You will know they are cooked because the rolls will pull away from the side of the pans. Remove from oven being very careful - REMEMBER THE SYRUP IN THE BOTTOM - Cover the pan with a upside down plate and very carefully flip the plate and pan over so the plate is right side up and the pan is upside down. Very carefully remove pan from rolls and plate. You might have to loosen with a knife, but they should drop out onto the plate as you remove the pan. They are best eaten warm. Hope you enjoy!
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