Cinnamon Rolls

Here's a quick, inexpensive way to make cinnamon rolls!!

Take the bread dough recipe that I posted and make sure it's refrigerated.

Mix-
1/4 cup butter at room temp
1/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup chopped nuts (optional)

Roll out dough 1/4 in thick. Smear with cinnamon mixture. Roll up and cut like you would any cinnamon roll recipe. Let rest 1 hour. Bake in a greased 8 in cake pan for 30 min @ 350. Make your favorite icing and enjoy! I promise you won't be disappointed with these :-)

You won't your baking stone or the pan of water.

100% Whole Wheat Sandwhich Bread

1 1/2 cups lukewarm water
1 1/2 cups lukewarm milk
1 1/2 TBS yeast
1 TBS + 1 tsp kosher salt
1/2 cup honey
5 TBS mild tasting oil
6 2/3 cups whole wheat flour (Avoid whole wheat pastry flour or "graham" flour)

Use the same method in previous post for mixing, except let rest 1 hour and 40 minutes before baking! This dough last only 5 days in fridge.
Preheat oven to 350 degrees for 20 min and bake for 50-60 minutes or until deeply browned and firm with water in broiler tray. You can place this in a greased 9x4x3 in baking loaf pan or on the stone.

Bread

3 cups of lukewarm water
1 1/2 Tbs yeast (2 packets)
1 1/2 Tbs kosher or other coarse salt
6 1/2 cups of unsifted, unbleached all-purpose flour measured with the scoop and sweep method *

Warm the water slightly-100 degrees about.

Add yeast and salt to the wate in a 5 quart bowl with a lid (not airtight)r-don't worry about fully disloving.

Mix in the flour-KNEADING IS UNNECESSARY. Add all the flour at once using a dry-ingredients measuring cup, by gently *scooping up the flour, then sweeping the top leval with a knife if spatula, don't press down in to flour asyou scoop ro you will throw off the measurement by compression. Mix with a wooden spoon, a high capacity food processor (14 cups or larger) fitted with the dough attachment or a heavy duty stand mixer with the dough attachment until the mixture is uniform. If you're mand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture togther. DON"T KNEAD! It isn't necessary. You're finnished when when everything is uniformally moist with no dry patches. This is done in a matter of minutes.

Allowto rise. Cover with a lid (not air tight). Don't use a screw top, such as a Mason jar-that could explode. Allow the mixture to rise at room temperature until it begins to collapse-or flattens on top-about 2 hours. Refrigerating the dough will make this easier to handle, so you can at this point stick your dough in the fridge until ready to shape and bake, or up to 2 weeks.

This next step is different form any other bread recipe-DON"T KNEAD THE DOUGH! Just shape a loaf in 30-60 seconds. First sprinkle a pizza peel with cornmeal or whatever flour your recipe calls for. (I just used a large plate). Sprinkle flour on the surface of your dough, pull off a grapefruit sized portion of dough and add a little more flour to keep the dough from sticking to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Most of the dusting flour will fall off-it's supossed to. This should take 30-60 seconds.

Rest the loaf on the pizza peel (or plate) for 40 minutes. No need to cover.

20 minutes before baking preheat an oven to 450 with a pizza stone placed on the middle rack. Place an empty broiler tray for hoolding water on any other shelve that won't interfere with the rising bread. Dust and slash the bread 3-4 times.
After a 20 minute pre-heat slide the bread onto the stone and quickly pour about 1 cup of warm water onto the broiler tray and quickly close the door. Bake for about 30 minutes till deep brown and firm to the touch.

Now, this is the hardest part for me! Don't slice the bread hot-wait till it's cool-that way you get the Panera effect with the crust. Enjoy!!!