Cinnamon Rolls

OK so I made a mass amount of Cinnamon Rolls, which I did on purpose. I wanted to see how well they would freeze and then be reheated. I have to say they did well. I wouldn't want to keep them frozen for more than 3 months. That's just me though. So anyways here you go:




Dry ingredients



Milk, butter, sugar, and salt



Add egg to dry ingredients




Mixed together :)

 ***Somewhere along the line I forgot to take pictures of rolling it out and adding the filling  to it, OOPS!


Roll her up




Cut into equal quarters, about a half inch I would say.



Yummy

 

Prep: 45 Minutes

Rise: 1 hour and 30 minutes

Rest: 10 minutes

Bake: 20 minutes

Oven: 375 degrees

Makes 24 rolls

 

4 to 41/2 cups all purpose flour
1package active dry yeast
1 cup milk
1/3 cup granulated sugar
1/3 cup butter or margarine
1/2 teaspoon salt
2 eggs
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 Tbsp ground cinnamon
1/3 cup butter or margarine

1. In a large mixing bowl combined 2 cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, granulated sugar, and 1/3 cup butter, and salt just until warm (120 - 130 degrees) and butter almost melts; add to flour mixture along with eggs. Beat with an electric mixture on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2-21/2 cups of flour as you can.
2. Turn dough out onto a floured surface. Knead in enough remaining four to make a moderately soft dough that is smooth and elastic (3-5 minutes). Shape dough into a ball. Place dough in a lightly greased bowl, turn once to grease ball. Cover and let rise in a warm place until doubled in size (1 -11/2 hours).
3. Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two baking pans; set aside. For filling, stir together brown sugar, 1/4 cup flour, and cinnamon; using a pastry blender or fork, cut in 1/3 cup butter until mixture resembles coarse crumbs.
4. Roll each dough half into a 12x8 inch rectangle. Sprinkle filling over dough, leaving 1 inch unfilled along one of the long sides. Roll up each rectangle, starting from the filled long side. Pinch dough to seal seams. Slice each rolled rectangle into 12 equal pieces. Arrange in prepared pans. Cover and let rise in a warm place until nearly doubled in size (30 minutes).
5. Preheat oven to 375F. Bake for 20 to 25 minutes or until golden. Cool about 5 minutes; remove from pans. Enjoy!

*Better Homes and Gardens New Cook Book

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French Bread

I am forever going to be making my own French bread. This was so delicious, it froze nicely, it baked well. Two thumbs up! I precut my french bread into smaller portions so that I could just grab out of the freezer and go. I have made garlic bread, and cheesy bread.

I would say if you do make some and freeze it, I wouldn't let it sit in the freezer past 3 months. It would probably start getting a stale taste and what not.

Prep: 40 Minutes

Rise: 1 hour and 35 minutes

Rest: 10 minutes

Bake: 35 minutes

Oven: 375 degrees

Makes 2 loaves (28 slices)

 51/2-6 cups all-purpose flour

2 packages active dry yeast

11/2 teaspoons salt

2 cups warm water ( 120 to 130 degrees)

Cornmeal

1 egg white, slightly beaten

1 tablespoon water

1. In a large mixing bowl stir together 2 cups of the flour, the yeast, and salt. Add the 2 cups warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic ( 8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease dough surface. Cover, let rise in a warm place until dough doubles in size ( about 1 hour).

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover, let rest for 10 minutes. Meanwhile, lightly grease a baking  sheet, sprinkle greased baking sheet with cornmeal.

4. Roll each dough half into a 15x10 inch rectangle. Tightly roll up, starting from a long side, seal well. If desired, pinch and slightly pull ends to taper them. Place shaped dough, seam sides down on prepared baking sheet. In a small  bowl stir together egg white and the 1 tablespoon water. Brush some of the egg white mixture over loaf tops. Let rise until nearly double in size about 35-45 minutes.

5. Preheat oven to 375 degree. Using a sharp knife, make three or four diagonal cutes abouts 1/4 deep across each loaf top. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 15 to 20 minutes more or until bread sounds hollow when lightly tapped. Immediately remove loaves from baking sheet. Cool on wire racks.

Recipe courtesy of Better Homes and Garden Cookbook.



Scratch Whole Wheat Bread

I have had this whole new window open up for my 2012 year. I am taking full advantage of everything and everyday. I have made some BIG life changes and I hope that my daughters our taking note. I mean they are taking a BIG interest and wanting to help me so, I think were doing good. The other day I was flipping threw my cookbook wanting to make something. I decided that we go through sooo much bread I wonder how hard it would be to make it. Lucky me I had a lot of what was needed all ready on hand. I don't know if its just me, but I sometimes go threw the store and grab random baking things....... like the other month whole wheat flour. Came in handy so perfect!

So I can say that the process was really a whole lot easier than I had thought. I really enjoyed it too. The Mr. even chose it over the store bread so that made me feel good. I think I will be making more every week. :)


The supplies

I'm guessing my looking through my album I must have some reason for not having any in between photos, lol. So I leave you with this:



TaDa!!! The amazing Whole Wheat Bread.



It was super delicious and yummy. Im giving recipe props to Better Homes & Garden the New Cook Book, :) Enjoy!