Sweet White Bread (makes 2 loaves)
makes the best cinnamon rolls! very dense, but not a rock in any way.
2 C. Warm Water (110 deg. F)
2/3 C. White Sugar
1 1/2 TBLS Active Dry Yeast
1 1/2 tsp salt
1/4 C. Veggie Oil
6 C. AP Flour
1. In large bowl, dissolve sugar in warm water then stir in yeast. Allow to proof in warm place about 15 minutes. (will smell yeasty and like foam.) This is now called a sponge.
2. Mix salt and oil into the sponge. Mix flour in with wooden spoon 1 C. at a time. Knead dough on a lightly floured surface. (about 3-5 minutes.) When the dough feels silky, place in a well oiled bowl and turn dough to coat. Cover w/ plastic wrap or a tea towel. Let rise until doubled in size. (about 1 hr.)
3. Punch dough down. Let it rest for 5-10 minutes. Divide dough in half, and shape into loaves. Place loaves into well buttered or oiled loaf pans. Cover w/ plastic wrap and let rise for 30 minutes.
4. Preheat oven to 350 F. Bake loaves for about 30 minutes. Turn out onto a cooling rack to cool completely.
eat and enjoy!
pictured are one plain Sweet White and one that i rolled out and made Cinnamon Bread with...oh gosh it is so good.
to make the Cinnamon Bread, after punching and resting the dough (step 3), roll it out with a rolling pin on a lightly floured surface.
Roll it out to a little wider than your loaf pan and about 18 inches long.
Sprinkle surface with cinnamon and just a bit of white sugar. I also added raisins. Roll the loaf up and tuck the ends under the loaf.
Place loaf in pan and bake @ 350 for about 30 minutes. If you like, top with Cream Cheese Icing and raisins.
