Yeast Bread Recipe
A basic yeast bread recipe that can be used for braided bread, cinnamon rolls, caramel- pecan rolls, pretzels or doughnuts!
Equipment
- 1 oven
- 1 mixer with flat paddle and dough hooks
- 1 liquid measuring cup
- dry measuring cups and spoons
- parchment paper
- Baking Sheet
- Mixing bowl
- 1 cooking thermometer
Ingredients
- 2 1/2-3 C all purpose flour
- 1 pkg dry yeast
- 1/4 C sugar
- 3/4 t salt
- 1/2 stick butter, softened
- 3/4 C hot water- 105-110°
- 1 large egg, room temperature
- 1/2 t cooking oil, if not lining pan with parchment paper
- butter to add to top and serve
Instructions
- Measure all ingredients. Set butter out to soften and egg to get to room temperature.
- Combine 1 C flour, yeast, sugar, softened butter, and salt with mixer using regular paddle. (if using a Kitchen Aid mixer--regular beaters if using a different mixer).
- Then measure temperature of hot water - making sure that it is between 105-110° to activate and not kill yeast. Add the water to the mixer.
- Beat on medium speed for 2 minutes.
- Add egg, 1/2 C more flour and beat for 1 minute on high.
- Change paddle or beater to dough hooks.
- Stir in remaining flour and knead with hooks until smooth, about 5 minutes or less.
- Put dough on a plate and cover with plastic wrap and a clean dish towel.
- Let rest for 15-20 minutes.
- Uncover and add dough to a piece of parchment paper or floured surface and divide into 3 strips for braiding. Roll each into the same length strips.
- Either oil or line a baking sheet with parchment paper and braid directly on pan.
- ***If you plan to not refrigerate and bake, leave your braided brand out on the stove for about an hour to rise and then bake in a 375° preheated oven for 30 minutes.
- If you want to make ahead of time, cover with plastic wrap--making airtight--and refrigerate 2 to 48 hours.
- Take dough out of refrigerator, uncover and set out for up to an hour to let rise before baking.
- Preheat oven to 375°.
- Place pan in center of the oven and bake for 30 minutes or until the braided bread is light golden brown and not doughy in the center.
- Remove from the oven and coat outside of bread with butter while hot.
- Let cool slightly before slicing with a serrated knife.
- Best served warm with more butter or honey butter.
Notes
This yeast bread recipe is the basic dough for cinnamon rolls, pretzels, caramel pecan rolls and doughnuts.
NOTE: A thermometer to test the water temperature to ensure that it is not less than 105 degrees (or the yeast won't activate) or higher than 110 degrees (that may risk killing the yeast) always keeps the yeast alive and the bread rise to the fullest. If your bread does not rise well...it is probably an indication that the water temperature was too high or too low.
TIP: You can simply let the braided bread rise again without the refrigerating if wanting to bake it sooner.
The braided bread version is great to serve for guest meals or take to someone when they need a bit of cheer!
Honey butter is our favorite at home with this one. Simply whip a stick of butter, add 1 T honey and a bit of powdered sugar with a mixer until the right consistency.
Enjoy!