SISTER WISDOM : build a better life

I have no idea where I originally got this recipe, but it's great. Soft, buttery, slightly sweet crescent rolls. Way better than the ones out of the can, and this recipe makes 20 to 30 crescent rolls (depending on how big you make them). Try using the dough to make filled crescent rolls, or cinnamon rolls, instead.

Ingredients:

1/2 ounce (about 1 tablespoon) active dry yeast
3/4 cup warm water
1/2 cup white sugar
1 teaspoon salt
2 eggs, beaten
1/2 cup butter plus 4 tablespoons butter, softened
4 cups all-purpose white flour (can substitute half whole-wheat flour)

Method:

Dissolve yeast in warm water. Stir in sugar, salt, eggs, 1/2 cup of butter, and 2 cups of the flour. Mix until smooth.

Mix in the remaining flour until smooth. Scrape dough off sides of bowl, form into ball, oil, and let rise for 2 1/2 hours, until doubled in size.

Punch dough down gently. Divide in half. Roll each half into a 12-inch circle. Spread each circle with 2 tablespoons of softened butter. Cut each circle into 10 to 15 wedges. Roll up, starting from the wide end, and place on baking sheets. Let rise 1 hour in a warm place.

Bake at 350 degrees for 12 to 15 minutes. Brush tops with melted butter, if desired, when you remove them from the oven.

Wordless Wednesday

Can't beat fresh, buttered toast (from homemade bread) with a generous spread of butter and drizzle of honey. Add a cup of hot coffee... Mmmm.

I make a batch of bread about once a week. I don't even have to look at the recipe now... it's simple and it always comes out. I'll put the recipe below.

My three favorites from this week's WW:

Chica at Photo-Projectz: Great horse pic.

Robin's Woods: blackberry blossoms. (I'm going blackberry pickin' next week!)

Kim at What's That Smell?: love it!

THE RECIPE

Easy Homemade (White) Bread

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This is my go-to recipe for a basic, good bread. It's strong enough for sandwiches and can easily be shaped into rolls rather than a loaf. I've made it all white or with a mix of white and whole wheat flour, and it's always risen beautifully and tasted wonderful. The recipe is from Joy of Cooking, 1997 edition, which my Mom gave me on my 17th birthday. It's been my favorite cookbook ever since.

I often double the recipe and stick half the dough in the fridge after the first rise so we can have more fresh bread later in the week. It also makes great pizza dough - just roll out into pizza shape after the first rise, then bake at 350 for 10 minutes or so, until just beginning to brown. When you're ready for pizza, top the pre-cooked crust with sauce, cheese, and topping, and bake at 350 until everything is warm and melty.

Ingredients:

2 1/4 t. active dry yeast (I use SAF yeast.)

1/4 cup warm water

2 T. sugar

3 cups bread flour (I just use all purpose flour.)

2 cups warm water (I use half milk, half water sometimes.)

1 T. melted butter (Sometimes I double the butter amount, sometimes I leave it out altogether. Depends on how luxurious I'm feeling at the time. The bread is good either way.)

1 T. salt

3 to 3 1/2 cups flour (all purpose white or wheat)

Mix the yeast, water, and sugar in a small bowl until the yeast is dissolved and frothy, about 5 minutes.

In large bowl, combine the flour, the yeast mixture, the water, butter, and salt. Mix until well combined. Add the remaining flour by half-cupfuls until the dough is moist but not sticky. You may need more or less flour. The dough should begin pulling away from the sides of the bowl.

Knead the dough for 5 - 10 minutes until smooth and elastic. Butter or oil the sides and bottom of a large bowl and place the dough in it, turning it once to coat. Let rise in a warm place until doubled, 1 to 1 1/2 hours.

Gently press the dough down and divide into two pieces. Grease 2 loaf pans (8 1/2 by 4 1/2 inches) and place half the dough in each pan. Let rise until again doubled, 1 to 1 1/2 hours.

Preheat the oven to 350 and cook the loaves for about 30 minutes, or until lightly browned and hollow sounding when tapped. Remove from pans and let cool on wire rack... or just go ahead and cut yourself a piece as soon as you can and eat it ravenously. It's great with butter and honey.