Dilled Yeast Bread
1 1/2 Cup lukewarm Water (105-110 deg.)
1 Egg beaten well
1/4 Cup Half/Half or Milk
1 Tsp. Sea Salt or other
1 1/2 Tbs. Sugar
1 Tbs. Dill Weed
3 Tbs. Olive Oil or other
1 Package Active Dry Yeast
4 Cups Bread or All Purpose Flour
Pre-heat oven to 425.
Take your mixing bowl a fill it with hot tap water, then drain.(this is to warm the bowl)
Add 1 1/2 Cups warm water (105-110 deg)
Add Sugar and Salt and stir.
Add Package of Dry Yeast and stir until dissolved.
Let stand in a warm area to proof (Proofing is just that...you want proof that the yeast is active. Let it sit for 10 mins to see if foaming up)
If little or no action from yeast, you need new yeast.
In another bowl with beaten Egg, add Olive Oil, Half and Half(or milk) and Dill Weed. Make sure these ingredients are close to room temp or it will affect the yeast.
Combine all wet ingredients and whisk or stir briefly.
Add 1 cup of the Flour and whisk or stir in until no lumps.(this is a good way to insure the rest or the mixture will combine evenly.)
Add 2 1/2 more cups Flour while stirring with a heavy spoon.(You want the dough to seperate from the sides of the bowl fairly well, and will be slightly sticky.
Continue, if needed, adding Flour around the sides of your dough, using your hands. This step depends on Humidity where you live, the room, the humidity in the flour etc.(There are ways to measure ingredients by weight that will get better results, but its not infallible)
When you have a slightly sticky ball of dough seperated from the sides of the bowl, its time to turn it out onto a floured board or countertop.
Flour your hands an the board as you start to knead the dough by folding it into itself. You will end up with a still slightly sticky ball, but kinda firm.
Take your bowl from ealier and add a few Tbs. oil to it. Put in your ball and rotate to cover in oil.
Cover bowl with plastic or damp towel and keep in warm place, (if you started the oven, find a slightly warm spot on top of the range)
Let rise until double. Do not touch or move it until about double.
Punch down in bowl and turn out onto floured board. Knead as before. This will make real large loaf, 2 smaller loaves, or a bunch or rolls.
If making a loaf or loaves, flatten a piece into a rough rectangle and rols while tucking the ends in. This will keep the loaf uniform in shape.
If making a Farm style loaf, roll the adges into the middle and place rolled side down on a cookie sheet.
If making Rolls, cut with a pastry cutter or knife int chunks the size of marshmalows and roll in a circular motion with a little flour on your board until they are uniform balls. They can be placed side by side in a square or rectangle pan, or 2 or 3 to a muffin tin.
Brush or spray wit oil or melted butter or marg.
Cover with plastic until double.
Bake until tapping creates a hollow sound.
Pairs Well With
I learned to make bread from my mother when I was very young because we "kneaded" to make our own bread. Sometimes we didn't have the same ingredients as the last time, so we evolved the recipe. Not long after leaving home, I got a job as Breakfast/Lunch Chef and my job included making Breads/Rolls/Deserts.
I won't go into details and tips just yet...this is a basic recipe for a delicious bread/roll that most anybody can make.
Sometimes people tend to make it look so intense you don't feel comfortable even trying it. Don't worry, if it doesn't come out very well the first few times, the birds, squirrels, or the family dog will love it just the same.