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Breads, Dough's |
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INGREDIENTS:
1 -1/2 cp s warm water (100o to 110oF)
1 envelope Active Dry Yeast
1/2 cp sugar
1/3 cp dry milk
1/2 cp butter or margarine softened
1 1/2 tsp salt
1 cp unprocessed wheat bran
6 -1/4 to 6-3/4 cps bread flour
3 large eggs
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DIRECTIONS:
Place 1 / 4 cp warm water in large warm bowl. Sprinkle in yeast;
stir until dissolved. Add remaining water, sugar, dry milk,
butter, salt, bran and 2 cp s flour.
Beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add eggs and 1 cp flour. Beat 2 minutes at high
speed. Stir in enough remaining flour to make soft dough.
Knead
until smooth and elastic, about 8 to 10 minutes. Place dough in
lightly greased bowl, turn to grease top.
Cover with plastic wrap and refrigerate for future use. Punch
dough down whenever doubled in size and use within three days.
Remove dough to lightly floured surface. Divide into 36 equal
pieces. Shape into smooth balls.
Place balls, about 2 inches apart on large greased baking sheets.
Cover; let rise in warm, draft-free place until doubled in size,
about 40 to 45 minutes.
Bake at 375oF for 13 to 15 minutes or until done. Remove from
pans; cool on wire rack.
Note: To bake without refrigerating: After placing dough in
lightly greased bowl, cover; let rise in warm, draft-free place
until doubled in size, about 45 to 60 minutes. Shape dough and
proceed as directed.
Yield: 36 servings.
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