One dough recipe can give you three yummy dishes, perfect for fall.
Ruby Franke shares her family recipe for delicious bread dough.
Find this and other recipes in the Griffith’s cookbook at www.griffithscookbook.com.
3 TBL yeast
1 TBL sugar
1 cup warm water
10 cups flour
1/2 cup sugar
1 TBL salt
1/2 cup vegetable oil
3 cups warm water
In a small bowl mix yeast with 1 TBL sugar, then add 1 cup warm water. Stir until dissolved. Let rise until doubled (about 10 minutes).
In a large mixing bowl, add 9 1/2-10 cups flour, 1/2 cup sugar and salt.
In the center of the flour, pour the yeast mixture and add oil and 3 cups warm water. Mix together with a long-handled wooden spoon. It will look pretty shaggy. Use your hands to get the dough off the sides of the bowl. Let the dough rest for 15 minutes. I find that this is a perfect time to wash my hands and tidy up the kitchen.
Knead dough until the texture is consistent and smooth throughout. This only takes a few minutes.
Let the dough rise in a warm area with a light cotton cloth over the bowl. When it has doubled in size (1 hour) punch the dough down. At this point, you can either let it rise again for another hour or make it into loaves. A second rising makes for lighter loaves or rolls.
You are now ready to use the dough for bread, rolls, cinnamon rolls, scones or soup bowls.
For bread bake at 375 for 25 minutes.
For rolls or cinnamon rolls bake at 375 for 20 minutes.