Basic Homemade Bread (Rolls & Breadsticks)
Here's a basic yeast-risen white bread that bakes up deliciously golden brown. I enjoy the aroma of freshly baked homemade bread in my kitchen.
Dovetailing tip: Divide dough in half as directed. With one half, cut into 12 even pieces. Place in a greased 9" square baking pan, gently touching. Allow to rise - then bake for 20-25 minutes at 375° and you will have 12 delicious rolls. With the other half, store in a plastic bag or a large airtight lidded bowl, in the refrigerator. For Meal 2, remove the plastic bag from the refrigerator about 1 1/2 hours prior to preparing the meal. Just out of the fridge, divide the dough into 24 pieces. Roll the pieces between your hands, making bread sticks, about 5" long and 1" thick. Lay on a greased baking sheet, about 2" apart. Cover and let rise in a warm spot until double, about 1 hour. Brush melted butter on top and sprinkle with garlic powder and Parmesan cheese. Bake in a preheated 375° oven for 15 minutes or until browned.
Prep Time:
Cook Time:
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Ingredients:
| 1 package | (1/4 ounce) active dry yeast |
| 2 1/4 cups | 2-1/4 warm water (110° to 115°) |
| 3 tablespoons | sugar |
| 1 tablespoon | salt |
| 2 tablespoons | vegetable oil |
| 6 1/4 to 6 3/4 | 6-1/4 to 6-3/4 cups all-purpose flour |
Directions:
In a large bowl, dissolve yeast in warm water. Add the sugar. Let yeast rest for 10 minutes until it starts to foam. Add salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Basic Homemade Bread in The Taste of Home Cookbook 2006, p452
Source: tasteofhome.com
