Miracle Bread Recipes

MIRACLE ROLLS

Steps:

• Dissolve yeast in warm water; set aside. In a large bowl, combine flour, sugar and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture and buttermilk; mix well. Turn out onto a lightly floured surface; knead lightly a few times. Roll to a 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheet. Cover and let rise in a warm place for about 45 minutes. Bake at 400° for 10 minutes or until golden brown.

MIRACLE BREAD ~ NO KNEADING

Steps:

• 1. Mix 1/2 cup warm water, 2T yeast and 2T sugar together and allow the yeast to dissolve for a few minutes.
• 2. Combine the 2 cups warm water, 2 T melted butter or oil and 2 tsp salt with yeast water.
• 3. Mix in six cups of flour. Stir well by hand or mixer equipped with dough hook. If dough is too sticky, add a little more flour.
• 4. Form into a ball. Place in greased bowl and roll dough to grease the top of the dough.
• 5. Let rise for 30 to 60 minutes at room temperature. It should expand to double it's size. ( i covered my bowl)
• 6. Divide dough in half and roll out as you would pie dough.
• 7. Roll up as a jelly roll. Place it on a greased baking sheet. ( I sprinkled a little corn meal on the cookie sheet)
• 8. Make diagonal slits across the top with a sharp knife.
• 9. Do the same with second ball of dough. Let rise about 1 hour or until double in size.
• 10. Beat 1 egg and 2 T milk. Brush egg mixture over top of bread. Sprinkle with sesame seeds or poppy seeds.
• 11. Bake at 425 degrees for 15 to 20 minutes. Try to let it cool before cutting into the loaf! Bet you can't! This bread is awesome with butter and a sprinkle of garlic powder!
• 12. Note: She stated in the blog that "The dough can be used in a variety of ways. I'll demonstrate a long French type loaf, perfect for garlic bread. But you can put this dough in loaf pans or even make cinnamon rolls with it."

GLUTEN-FREE MULTIGRAIN MIRACLE BREAD

Steps:

• Preheat the oven to 200°F.
• Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.
• Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.
• Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.
• Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
• This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

MIRACLE BREAD

Steps:

• Mix the flours together in a large bowl. Stir in the remaining dry ingredients.
• Make a well in the center and gradually add the warm water, oil, and malt extract to form a soft dough.
• Turn out onto a lightly floured work surface and knead the dough for about 10 minutes, or until smooth and elastic.
• Return the dough to the bowl, cover with a clean, damp cloth, and leave to rise in a warm place for at least 1 1/2 hours, or until doubled in size.
• Lightly oil 2 8x4x2 inch loaf pans. Knead the dough again, knocking out the air, then divide in half.
• Shape the the dough into 2 loaves and press into the prepared pans. Cover loosely and allow to rise for 30 minutes, or until the dough reaches the tops of the pans.
• Brush each loaf with a little water and scatter over a few mixed seeds.
• Bake in a preheated oven at 425 degrees for 30-35 minutes, or until risen and golden brown. Leave in the pans for 10 minutes, then transfer to a wire rack to cool.
• If you prefer to make rolls, divide the mixture into 24 equal portions and place on a lightly greased cookie sheet. Bake for 15-20 minutes.