Sherry’s Sweet Dough/Basic Bread Recipe ~ Anna Stratton

           **This dough is used in all the bread recipes that follow.

This can be left in the refrigerator for a week. 

Take out just enough for what you are making. 

 

2 ½ c. Warm water

¾ c. sugar

2 Tbsp. yeast

2 ½ tsp. salt              

1 c. melted margarine         

4 eggs                        

7 ½ c. flour

 

Combine warm water, sugar and yeast in a large bowl.  Let rest 5 min. to dissolve yeast.  Then mix in salt, margarine, eggs and 3 cups of flour.  Mix well with electric mixer until smooth.  Add the other 4 cups of flour and continue mixing. (Save ½ c. flour for rolling out.) The dough will be sticky.  Put in covered bowl in refrigerator for several hrs to cool it down enough to work with. (Overnight is best) This can be left in the refrigerator for a week.  Take out just enough for what you are making.  This dough makes donuts, scones, dinner rolls, sweet breads, meat pies, onion bread, cinnamon rolls or whatever else you can think of, for example...

 

Filling for Onion Bread

¼ c. melted margarine                                1 Tbsp. poppy seed (opt)

1 c. chopped onion (1/4 c. dried)              1 tsp. garlic salt       

1 Tbsp. parmesan cheese                            1 tsp. paprika

2 Tbsp. sesame seeds

 

Mix together and brush on dough.  Let rise until doubled and bake *350 until brown.

 

Filling for Meat Pies

Brown hamburger, mix in veggies, chopped onion, salt & pepper to taste, barbecue sauce. Roll dough out into rectangles and put a Tbsp. of mixture in the middle and fold over.  (If you want triangles, use squares, and fold over) Bake immediately 350* 15-20 min. depending on how large you make them.  This is good also dipped in a mixture of mustard and salad dressing instead of putting BBQ sauce on it. Or you can put pieces of ham & cheese in center and bake.

 

Filling for Lemonade rolls

Melt 1 cube margarine and spread over rolled out dough. Sprinkle sugar all over. Then sprinkle lemonade crystals (ie. Country Time that is pre-sweetened). If you want to make it into the shape like cinnamon rolls, roll it up into a log. Cut 1” wide rolls. Let rise and bake.

If you want to make it into braided bread, see the following:

Braided Dough

Roll ½ in. thick in large rectangle.  Brush filling all over dough. Cut into 3 long rectangles and roll lengthwise. Seal edges to have 3 ropes. Lift gently onto greased cookie sheet. Then braid. Let rise 1 ½ hrs and bake *350 for about 30-35 min.  You can leave it in a long braid or circle it into a wreath. 

 

Woven Dough

Roll out rectangle. Put filling in middle. Cut marks on side and lap over to look woven. Let rise 1 hr. and bake.

Wreath

Roll out rectangle.  Put filling all over.  Roll to make long log or rope.  Turn it into a circle shape and make small cuts on outside of circle.  Let rise and bake.  Decorate top. 

 

Pull Apart

Make small balls of dough. Dip into melted butter and roll into cinnamon or nuts or whatever you like.  Stack into angle cake pan or Bundt pan and let rise for 1 hr.  Bake 1 hr @ 350*.  For individual servings, put 3 small balls in a muffin pan (with a variety of fillings) rise and bake.  (Clover leaf rolls)

 

Batter Breads

Use an empty juice can and grease.  Pour the batter ½ full and bake.  Decorate with a pretty glaze….you can pour it into heart shaped pans or Bundt pans.

Twist

Roll out three thin circles. Brush your favorite filling on top of one, and then add the second circle dough, more filling, then the third circle.  Cut almost to the middle of the circle several times around in the circle.  Then pick up each cut and twist. Let rise and bake. Decorate the middle or drip glaze over entire bread.