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Baking the Bread Baker Bible

Baking the Bread Baker Bible

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Categories:Topics, Art & Design
Published by: nithujaws on Nov 03, 2010
Copyright:Attribution Non-commercial

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05/25/2012

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4 cups all−purpose flour (4 to 4 1/2 cups)
1/4 cup granulated sugar
2 packages Fleischmann's Active Dry or
RapidRise Yeast
1 1/2 teaspoons salt
3/4 cup warm milk (105 to 115 degrees F)
1/2 cup warm water (105 to 115 degrees F)
1/3 cup butter or margarine, softened
2 eggs
Poppy or sesame seeds, optional

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Gradually add warm milk,
warm water, and butter to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add 1 egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl
occasionally. With spoon, stir in enough remaining flour to
make soft dough. Grease top; cover tightly with plastic wrap and refrigerate 2 to 24 hours.

Remove from refrigerator; punch dough down. Remove dough to lightly floured surface. Shape as
desired (directions follow).

Place rolls, about 2 inches apart, on greased baking sheets (or other pans as directed below). Cover; let
rise in warm, draft−free place until doubled in size, about 20 to 40 minutes.

Beat remaining egg; brush on rolls. If desired, sprinkle with poppy or sesame seed. Bake at 375 degrees
F for 15 to 20 minutes or until golden brown. Remove from sheets or pans; cool on wire racks.

Makes 1 1/2 to 2 dozen rolls.

Classic Dinner Rolls

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