(aka Rosa's Filled Braid Bread)
Mix and let stand 5 minutes:
Add and mix well:
Add:
Slowly add enough flour to make dough thick enough to kneed. Kneed for
10 minutes, adding flour as necessary. When you finish kneeding, you
should have dough that is smooth and elastic. Oil a bowl and turn dough
into it to rise in a warm place. A sink of warm water or a sunny window
work as well as a nice wood stove. ;-) If you prefer, you can put dough
in refrigerator overnight. It should take about 1 1/2 hours to rise to
double its original size. It has risen enough if, when you poke the
dough, the dent does not spring back.
At this point, you have to decide what you're making. This is a good
recipe for sweet breads, such as cinnamon rolls or the filled braid I
made as well as a plain loaf. The cooking time will vary depending on
the shape of bread you make. You should cook it at 350 degrees until it
looks and smells done, which means it is a golden brown on the outside
and does not smell doughy. Tapping the crust with a fingernail should
result in a slightly hollow sound.
1/2 c. warm water
1 pkg (1 Tbls) yeast
1 1/2 tsp. sugar
1 c. warm water } or 1 c. scalded milk
1/2 c. powdered milk } rather than water and pow. milk
1/4 c. oil
3 Tbls. sugar
1 tsp. salt
1 egg
2 c. flour (which is a little less than 1/2 of total flour you will use)