1 cup water, plus 1 tablespoon water
1 large egg
4 1/2 teaspoons vegetable oil
3 1/4 cups bread flour
1/4 cup sugar
1 1/2 teaspoons salt
2 1/4 teaspoons active dry yeast
2 tablespoons shortening (for shaping the rolls)
2 tablespoons melted butter
I have written this so many times now that I think I will probably dream about it tonight.
- Combine flour, sugar, salt, and instant yeast in the bowl of a stand mixer.
- Add warm water (118-125 degrees F) to flour mixture while the mixer is on low speed.
- Combine oil and egg and add it to the flour/yeast mixture. If dough is still sticky add flour 1 Tbsp at a time until the dough leaves the sides of the bowl.
- Put the dough hook attachment on your mixer and let it kneed the dough on low speed for about 10 minutes, or until dough is smooth and elastic.
- Place dough in a well-greased bowl, spray it with cooking spray/olive oil or coat with oil, place plastic wrap directly onto the surface, and place it in a warm, draft-free place until it is doubled in bulk. I like to put it in the oven (turned off) over a pan of HOT water.
- Either shape the bread into a loaf and put it in a greased 9 x 5" loaf pan or shape it into 16 golf ball sized rolls and place them in a greased 9 x 13" baking pan. If you decide to make the rolls, coat your hands with Crisco to make the shaping process go easier. Spray and cover as directed above.
- Place back into that warm place that we already talked about and let rise until, once again, doubled in bulk.
- Bake in a preheated oven at 350 degrees. For rolls bake for 12 - 15 minutes and for loaf bake for about 25 minutes or until it sounds hollow when tapped on the top of the loaf.
- Brush the loaf or rolls with melted butter and try not to eat it all by yourself.
I have used this bread for toast, sandwiches, and a diet buster. It has been great for all three so far!