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1
dissolved yeast in 0.25 c warm water. make sure it foams. in a large warm bowl, combine the dissolved yeast with warm milk. Stir in one c flour and lightly beaten egg. Stir until smooth. stir in salt, sugar and oil and another c flour. Stir until smooth and glossy. continue adding flour, 1 c at a time until very stick and hard to stir.
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2
flour your work surface. Turn dough out. Knead 5-10 min. add bits of flour to keep it from sticking, but not too much. Dough should be smooth and pliant.
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3
Return dough to a greased bowl and cover with plastic wrap and rise 1 hour until doubled. Keep in warm place.
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4
Gently punch down the dough. Shape into loaves or rolls.
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5
Pesto bread: preheat oven 350. lightly grease a baking sheet.
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6
Divide dough in 3 snakes, about 2.5 inches in diameter. Flatten with hand or pin to 1/3 in thick. Spread pesto down middle, with 0.5 in either side. Lay slices of cheese (monterey jack or other mild), down middle. Seal up tubes well. Braid the tubes from the middle outward.
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7
Bake 30 min. Should be golden and sound hollow when thumped.
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8
Cinnamon Rolls:
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9
Grease sheet cake pan, preheat oven to 400
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10
Roll dough into a rectangle about 3 times as long as wide and 1/3 in thick.
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11
Spread surface well with butter
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12
Leave a 0.5 in margin along the long edges.
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13
Sprinkle brown sugar generously over butter
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14
Shake cinnamon over it.
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15
Top with nuts and raisins and drizzle honey.
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16
Roll the far edge toward you, making a long log.
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17
Seal the long edge by pinching the dough together.
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18
Slice log into 1.5 in slices
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19
Set in greased pan with edges just touching.
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20
let rise 15-30 min more before baking
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21
Bake 10-15 min until golden and bubbling
