Feb 21, 2011
EFFICIENT YEAST BAKING
One kind of dough results in fritters and 2 varieties of buns!
Baking bread and buns was something my mother did. Saturday was baking day and the evening meal often consisted of fresh baked bread or buns, cooked eggs, rice cooked with milk, served with cinnamon and sugar.
If there was no bread for the noon meal and the bread dough was rising, my mother in law would take a piece of the rising dough, flatten it, and cut it into small squares. These she deep fried as fritters to complement the lunch soup.
When I mix a double batch of dinner buns I use a small portion of the dough to make Chelsea buns (sticky cinnamon buns). I roll out a piece of the bun dough to approximately 9 x 12 inches, spread soft butter on it, add brown sugar, and sprinkle with cinnamon. I roll it up, squeeze the edges together and cut into 1 to 2 inch wide rolls.
These are placed in a greased baking pan that has a little soft butter/margarine and brown sugar in it. Let rise till double in bulk. Bake like the buns then turn upside down on a rack so the syrup from the bottom of the pan will run over the hot buns. My mother in law would pour cream over the buns just before they went into the oven. This would make then really gooey and special.
1 pkg. yeast softened in 1/2 cup of water
1/4 cup sugar
1/2 cup warm water
1 tsp salt
2 cups warm milk
1/4 cup vegetable oil
6 cups flour
Beat together the egg, warm water, vegetable oil, sugar, salt, milk
Add softened yeast to egg mixture. Gradually add flour to make a soft dough. Let rise until double in size, punch down, let rise again and form the buns. Place on pans and let rise again. Bake at 400 degrees for approximately 15 minutes.