Spruance Bread Mix Recipes

EVERYTHING BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, egg yolk, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes., Preheat oven to 375°. Combine egg white and water; brush over dough. Combine salt, onion and seeds; sprinkle over bread. Bake 22-28 minutes or until golden brown. Remove from pan to a wire rack to cool.

QUICK BREAD MIX

Steps:

• Mix thoroughly flour, sugar, baking powder, soda, and salt. (Can be stored on the shelf for months.)
• Mix 3 cups baking mix, oil, eggs, and 1 cup vegetables or fruits. Add flavorings, nuts, raisins, dates, etc., if desired. Pour into one 8-1/2x4-1/2 inch or two 7-1/4x3-1/2 inch greased loaf pans.
• Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.

BEST BREAD DOUGH

Steps:

• DOUGH BY HAND: Mix water, yeast and sugar. Set aside.
• Mix ALL of the pudding mix with the milk.
• Add melted butter, egg and salt. Mix well. For really soft rolls, don't use the egg; for cinnamon rolls, the egg is a must -- otherwise they flatten out (but they're still tasty!).
• Add yeast mixture. Mix, then knead in flour until dough is smooth.
• Set in a warm place for 1 hour, then punch it down. Let it rise again for another 45 minutes.
• DOUGH IN 2LB BREAD MACHINE: Put the ingredients in the machine in the order listed above. Use the DOUGH setting.
• DO NOT COOK A LOAF OF THIS IN THE BREAD MACHINE! It is a very airy bread, and it will probably ruin your bread machine! (Lesson learned the hard way -- ).
• TO MAKE DINNER ROLLS: Form the dough into 1.5 to 2 inch balls, and place 1 inch apart on a cookie sheet. Bake in 350 degree oven for 15 to 20 minutes until golden on top.
• TO MAKE KOLACHES: Form the dough into 1.5 to 2 inch balls. Put mini-sausage and cheese on top, then pull the dough around and wrap it up as best you can. Place 1 inch apart on a cookie sheet. Bake as for DINNER ROLLS.
• CINNAMON ROLLS: Roll dough to 0.25 inch thick rectangle on a floured surface. Mix 1/2 cup melted butter, 1/3 cup cinnamon and 1 cup sugar; spread evenly (as best you can) over the surface of the dough.
• Roll up tightly, starting from a long side. Slice at 1 to 2 inch intervals. Place slices on a greased cookie sheet, 2 inches apart. (Pour a little melted butter over each one to make the rolls extra moist!).
• Cover and let rise 30 minutes.
• Bake at 350 degrees for 15 - 20 minutes. Remove them as soon as they turn golden. Frost with cream cheese frosting.

HOMEMADE HOT ROLL MIX

Steps:

• Combine the flour, sugar, salt, and powdered milk in a large bowl and mix with a wire whisk to combine thoroughly.
• Place in a large airtight container and label with the date, contents, and instructions. Store in a dark, cool dry place and use within six months.

HOW TO MAKE BREAD FROM SCRATCH

Steps:

• Dissolve 1 package of yeast in a bowl with 2.25 cups (530 mL) of warm water. Fill a large bowl with warm water, preferably filtered or boiled to remove any traces of chlorine. Then, pour in the dry yeast and wait for it to dissolve, stirring occasionally to help the yeast combine with the water. Be sure to use dry active yeast, rather than quick yeast. The yeast may begin to bubble when you add it into the water and as it dissolves.
• Stir in sugar, salt, canola oil, and 3 cups (384 g) of flour. Add the 3 tbsp (37.5 g) of sugar, 1 tbsp (17.06 g) of salt, and 2 tbsp (36.88 g) of canola oil, stirring the mixture. Pour in the flour and beat the mixture until it is a smooth, batter-like consistency. Remember, you aren't pouring in all of the flour just yet, as this can cause the dough to become too stiff.
• Add the remaining 3.5 cups (446 g) of flour ½ cup (62 g) at a time. Begin adding the remainder of the flour into the bowl, stirring and beating the dough after each addition. Continue stirring and working the mixture until it has a smooth, near-solidified consistency, like a very soft dough. It's important to work gradually, as adding the flour all at once can make the dough crumbly and dry.
• Dust a flat surface with flour and pour the dough out of the bowl. Sprinkle a light layer of flour over a small area, and then carefully dump the contents of the bowl onto the counter. Cup your hands around the dough to make sure that it stays in a contained area and doesn't spread across the counter before you begin kneading. If the dough seems to have a liquid consistency, continue stirring the mixture until it becomes more solid and dough-like.
• Knead the dough with your hands for 8-10 minutes. Roll, squeeze, press, and pull on the dough to add some elasticity to the bread. This will incorporate air pockets into the dough, activating the yeast so it will expand and grow. Once the dough has an elastic consistency, stop kneading. If you knead the dough for too long, the bread will likely be tough and too chewy.
• Grease a bowl and place the kneaded dough in it. Spray the inside of a bowl with oil or fat, and carefully pick up the dough and transfer it into the bowl. In the bowl, spin the dough around and flip it over in the bowl to ensure that all sides are coated with the preferred fat. This helps to give the bread a crusty outer shell and keeps the dough moist while it rises.
• Cover the bowl and let it rise in a warm place until it doubles in size. Drape a towel over the top of the bowl so that it's covered completely. Then, put the bowl in a sunny window or on the counter under the light so that it is slightly warm as it rises. Check the bowl after 1 hour, and if it hasn't grown to twice its size, let it sit for an additional 15-30 minutes. Some doughs require colder temperatures to rise, but warm temperatures will help this simple dough rise quickly.
• Divide and shape each half into a loaf, placing them in greased pans. Pull the dough out of the bowl and use a knife to slice it into approximately equal halves. Then, use your hands to shape them into loaf-shaped tubes, and place each in a pan that has been sprayed or coated with fat. The halves don't have to be perfectly equal, so you don't need to worry about weighing or measuring the dough. The fat will ensure a crispy, solid crust on the outside of the bread.
• Let the loaves rise for 30-45 minutes covered with a towel. Cover each pan with a towel and set them on the counter. This is the final rise, and will give the loaves time to "rest" and grow a bit more before going into the oven. After 30 minutes, check each loaf to make sure it has risen slightly in the pan. Depending on the temperature and humidity, some loaves won't rise very much in the pans. As long as the dough grew during the first rise, your loaves will likely turn out fine!
• Bake at 375 °F (191 °C) for 30-35 minutes. Remove the towel from the pans and place them on the center rack of the oven. After 30 minutes, check the bread by pulling it out of the oven and carefully tapping on the crust. If it sounds hollow, the loaves are ready! Let them cool completely before slicing. If they don't sound hollow, bake them for an additional 5 minutes to ensure the middle of the bread is completely cooked.Tip: Avoid using a toothpick to check the doneness of your loaves, since puncturing the crust can cause the loaf to cool quickly and form holes in the bread.