Five-in-One Bread
Author: 
 
Ingredients
  • Refrigerator Yeast Dough:
  • 2 packages active dry yeast
  • 2 cups warm water
  • ½ cup sugar
  • ½ cup solid shortening (Crisco)
  • 2 teaspoons salt
  • 1 egg
  • 1 cup instant nonfat dry milk solids
  • About 6 cups all-purpose flour
  • Melted butter for brushing on bread
Instructions
  1. Dissolve yeast in warm water in large mixer bowl. Add sugar, shortening, salt, egg, milk solids, and 3 cups of the flour. Beat on low speed until ingredients are moistened. Beat on medium speed until mixture is smooth, about 1 minute.
  2. Stir in enough flour (start with 2-1/2 cups) to make dough easy to handle. Place in greased bowl. Turn greased side up and cover with plastic wrap. Refrigerate at least 8 hours or overnight.
  3. Shape dough into rolls of desired shapes or loaves (see variations below). Brush with melted butter. Let rise in warm place until double, 1-1/2 to 2 hours.
  4. Heat oven to 375 degrees. Bake rolls until golden, about 12 minutes. Bake loaves until golden, about 20 minutes. Remove from oven and brush again with melted butter. Remove to wire racks to cool.
  5. Bread Variations:
  6. (Directions below are for making all five shapes. You can make all five or choose your favorite shapes)
  7. CLOVERLEAF ROLLS: Roll out ⅕ of dough on lightly floured board into a rectangle, 12-by-9-inches. Cut into 18 smaller rectangles, 3-by-2-inches each. Form rectangles into balls. Place 3 balls in each greased muffin cup. Makes 6 cloverleaf rolls.
  8. CRESCENTS: Roll out ⅕ of dough on lightly floured board into 11-inch circle. Brush with melted butter. Cut into 12 wedges. Roll wedges from wide to end to form crescents. Place point side down on greased baking sheets, or lined with parchment. Makes 12 crescents.
  9. LOAF: Shape ⅕ of dough into loaf shape to fit a greased mini loaf pan. Brush with melted butter. Makes 1 loaf.
  10. ROSETTES: Roll ⅕ of dough on lightly floured board into rectangle, 12-by-9-inches. Cut into 12 smaller rectangles, 4-1/2-by-2-inches. Roll each rectangle to form a rope 8 to 9 inches long. Tie rope into a single knot. Bring ends to center. Place on greased baking sheet or line with parchment. Brush with melted butter. Makes 12 rosettes.
  11. FAN TANS: Roll ⅕ of dough on lightly floured board into rectangle, 12-by-9-inches. Brush with melted butter. Cut into 18 smaller rectangles 3-by-2-inches each. Stack 2 rectangles, one on top of another. Cut crosswise in half. Place halves together in greased muffin cups, cut side up. Repeat with remaining rectangles. Makes 9 Fan Tans.
  12. NOTE: For each shape, brush all again right after baking with melted butter.
Recipe by The Culinary Cellar at http://theculinarycellar.com/sphere-magazine-january-1976/