Joel's Bread

Mix yeast, warm water and tbs. sugar in bowl and let set for 10 mins. Warm the milk. lightly beat the eggs, add syrup' honey or brown sugar, salt, cooking oil and mix with the milk. Pour the liquid mixture into a large bowl with the yeast and water mixture. Add two cups of flour (if whole wheat is used, add it first) and wisk it into the liquid mixture. Add another cup of flour and wisk it in. Add flour and stir with a large spoon (wooden works best for me). The amount of flour you add to the bowl will be determined by how strong you are because stirring gets difficult.

Turn the mix out onto a well floured kneading surface and knead it for about five minutes. During kneading you will probably have to add more flour because the mixture might still be quite wet. Don't be afraid to add flour but don't overdo it either. You will soon get a "feel" for how much flour to use. Place kneaded dough back in the large bowl (after removing most of the residue and lightly greasing it, don't be too fussy) Place in warm (125 - 150) oven with the light on to help maintain the warmth, for about 45 mins.

Remove from pan onto floured surface and press out to about 1/2" to 3/4" thick. At this point the dough can be cut in half and placed into two bread pans or formed into pan rolls or clover leaf rolls or muffin tin size potions or, etc.etc. Return to the warm oven for about 3/4 hr. Remove from oven, turn the oven to 350 - 375 and after it heats, put the pans in. Small rolls will take about 12 - 15 mins. Pan rolls about 20 mins. loaf a bit longer.

You can also roll this dough' following the first rising' to about 1/4" thick, cut a piece about 6" wide and 12" long. Place "things" on it such as sliced, cooked sausage, sandwhich meat, cheese, peppers. mustard, whatever is in the fridge. Place the whatever lengthwise about 2" wide then fold the sides over and close the ends. This can be cooked on a cookie sheet for about 15 - 20 mins. When it cools it can be sliced for snacks, lunches, etc.

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