Braided Bread From Oamc Easy Mix Yeast Dough For 2 Recipes

SWEET BRAIDED BREAD

Steps:

• Dissolve yeast in warm water in a small bowl. Beat eggs and egg yolk together in a small bowl. Scoop out 2 tablespoons of beaten egg; keep refrigerated.
• Preheat the oven to 170 degrees F (75 degrees C).
• Combine sugar, margarine, and salt in a large bowl. Mix thoroughly until dissolved. Add warm and cool cream to the bowl. Stir in yeast mixture. Beat in eggs. Add flour 1 cup at a time, blending well between additions.
• Turn dough out onto a floured board; knead until smooth and elastic, 5 to 7 minutes. Spray a clean bowl with cooking spray. Place dough inside and spray the top.
• Cover dough with a dish cloth. Turn off oven and place dough inside. Allow to rest until doubled in size, about 1 hour.
• Remove dough from the bowl and knead for 2 to 3 minutes. Split in half; split each half into thirds. Roll each section of dough into long, 24-inch snakes. Braid 3 together, making sure to secure the ends. Repeat with the remaining 3 sections.
• Reheat the oven to 170 degrees F (75 degrees C). Line a cookie sheet with parchment paper. Transfer braids to the cookie sheet.
• Turn off oven. Let braids rise in the warm oven for 45 minutes.
• Remove braids from the oven and brush with reserved beaten egg. Preheat the oven to 350 degrees F (175 degrees C).
• Bake braids in the preheated oven until tops are golden, 25 to 30 minutes. Cool completely before slicing.

CINNAMON ROLLS/BREAD FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2

Steps:

• For the basic dough used in my other recipes:.
• In a large mixing bowl combine 1 1/2 cups of the flour and the yeast.
• In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
• Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
• To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
• Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
• To make cinnamon rolls, use 1/4 of the above recipe.
• On a floured surface roll or pat dough into a 6 inch square. Melt margarine or butter, brush atop dough. In a bowl combine sugar or brown sugar and cinnamon. Sprinkle over dough. If desired, sprinkle dough with nuts or chocolate pieces. Roll up dough starting from any side. Pinch seam to seal. Cut roll into 6 slices.
• Place slices cut side down in a greased 8X4X2 inch loaf pan. Cover, let rise in a warm place till nearly double (about 30 minutes). Bake in a 375 oven about 20 minutes or till golden. Cool slightly, remove from pan.
• For icing, in a bowl combine powdered sugar and vanilla. Stir in milk, 1 teaspoon at a time, till icing is smooth and of drizzling consistency. Drizzle over rolls. Makes 6 rolls.
• To make bread instead of rolls,.
• prepare as above, except do not cut roll of dough into slices. Pinch ends of dough closed, tuck under. Place in a greased 7 1/2 X 3 1/2 X 2 -inch loaf pan. Let rise and bake as directed. Drizzle with icing. Makes 1 loaf (12 slices).

BRAIDED BREAD

Steps:

• In a bowl, combine 5 cups flour, yeast, sugar and salt. Heat water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed. Separate one egg; refrigerate the egg white. Add egg yolk and remaining eggs to yeast mixture; beat until smooth. Add enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide in half. Divide each portion into thirds; shape each into a rope about 18 in. long. Sprinkle two greased baking sheets with cornmeal; place three ropes on each baking sheet and braid. Pinch ends firmly and tuck under. Cover and let rise until nearly doubled, about 45 minutes., Beat cold water and reserved egg white; brush over the dough. Sprinkle with sesame or poppy seeds. Bake at 375° for 18-20 minutes or until lightly browned. Remove from pans to wire racks.

CARAMEL ROLLS FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2

Steps:

• In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
• In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
• Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
• To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
• Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
• To make caramel rolls, use 1/4 of the above recipe.
• On a floured surface roll or pat dough into a 6 inch square. Melt 1 teaspoon margarine or butter, brush atop dough. In a bowl combine sugar or brown sugar and cinnamon. Sprinkle over dough. If desired, sprinkle dough with nuts or chocolate pieces. Roll up dough starting from any side. Pinch seam to seal. Cut roll into 6 slices.
• Melt 2 tablespoons margarine or butter in a small saucepan. Stir in the brown sugar and light corn syrup or maple-flavored syrup. Cook and stir just till blended. Pour into greased 8X4X2 loaf pan. Sprinkle nuts evenly in the bottom of pan.
• Place slices cut side down in loaf pan. Cover, let rise in a warm place till nearly double (about 30 minutes). Bake in a 375 oven about 20 minutes or till golden.
• Invert rolls onto a wire rack or serving plate. Makes 6 rolls.

DEEP-DISH PIZZA FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2

Steps:

• In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
• In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
• Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
• To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
• Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use, let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
• To make pizza, use 1/2 of the above recipe.
• With lightly greased fingers, pat dough into the bottom and up the sides of a greased 11x7x1 1/2 or 9X9X2 inch baking pan.
• Cover and let rise in a warm place til nearly double (about 30 minutes). Bake in a 375 oven about 10 minutes or till light brown. (If necessary, lightly press down center or crust.).
• Spread pizza sauce over hot crust. Sprinkle with meat and veggies, add cheese. Bake for 15 to 20 minutes more or till crust is golden brown. Serves 2.

BRAIDED MULTIGRAIN LOAF

Steps:

• In a large bowl, mix whole wheat flour, oats, rye flour, yeast, salt and 1 cup all-purpose flour. In a small saucepan, heat milk, honey, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 1 cup all-purpose flour; beat 2 minutes longer. Stir in rice and enough remaining flour to form a stiff dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide into thirds. Cover and let rest 5 minutes. Roll each portion into an 18-in. rope. Place ropes on a greased baking sheet and braid. Shape into a ring. Pinch ends to seal; tuck under., Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., For topping, in a small bowl, whisk egg and water; brush over dough. Sprinkle with sunflower kernels. Bake until golden brown, 30-40 minutes. Remove to a wire rack to cool.

BRAIDED BREAD FROM OAMC EASY MIX YEAST DOUGH FOR 2

Steps:

• In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
• In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
• Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
• To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
• Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
• To make braided bread, use 1/4 of the above recipe.
• On a lightly floured surface divide bread dough into 3 portions. Roll each portion into a 12 inch rope. Line up the 3 ropes, 1 inch apart, on a greased baking sheet.
• Starting in the middle, loosely braid the ropes by bringing the left rope underneath the center rope, lay it down. Bring right rope under new center rope, lay it down. repeat braiding to end.
• On the other half, braid by bringing the outside ropes alternately over the center rope. Press ends together to seal. Tuck under.
• Cover braid and let rise in a warm place till nearly double (about 30 minutes).
• Bake in a 375 oven for 20 to 25 minutes for till golden brown and bread sounds hollow when tapped. Makes 1 loaf (12 slices).