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• 4 Cups AP Flour
• 1 Tbs Light Brown Sugar
• 1 1/3 Cups Warm Water, 110°F
• 1 1/2 Tsp Salt
• 1 1/2 Tsp Olive oil
• 1 1/2 Tsp Yeast
• 1 Egg Yolk
• 1 Tbs Water
• 2 Tbs Cornmeal

Steps

1. Combine flour, sugar, salt and yeast in a bowl.
2. Mix in water and olive oil.
3. Flour a surface for kneading.
4. Knead dough for 5 minutes.
5. Grease bowl.
6. Place dough in bowl.
7. Allow dough to double in size, 1-2 hours.
8. Punch down dough.
9. Divide dough into two equal halves.
10. Roll dough out to 1/2″ thickness.
11. Roll up jelly-roll style into loaves.
12. Sprinkle baking pan with cornmeal.
13. Place loaves on baking pan.
14. Allow loaves to double in size, 1-2 hours.
15. Preheat oven to 375°F.
16. Whisk egg yolk and water.
17. Paint top and sides of loaves with egg wash.
18. Bake at 375°F for 30-35 minutes.

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Preparations

The main point here is that you have somewhere to knead the dough. Any clean and smooth surface will work, aka a cutting board or counter. If the surface is not smooth, you will spend all day picking out the stuck pieces of dough.

Once you have your place picked out, sprinkle some flour over it. Also, put about 1/4-1/2 cup of flour in a small mound in a corner of you surface. Grab a bit of the flour from the mound and rub it between your hands. Now put the dough on the floured surface.

Kneading

Press the dough down with your hands, careful not to break or crack it. Stretch it by pressing down on it. Once it’s flat, fold it over and repeat. Note: This is what I do. If I am doing it wrong, please offer suggestions in the comments.

Different recipes call for different kneading times. Always follow the recipe. Also, remember that it is hard to over knead by hand.

Once you’re done kneading, shape the dough into a ball.

Preparing for the rise

Once you’re done kneading the dough, grease a bowl with non-stick cooking spray. Put the dough  ball in the bowl and cover loosely with plastic wrap.

Cheating

Some of you may own a bread machine. If you do, it probably has a dough cycle. This cycle will take you from bare ingredients through the first rise. Check your manual for complete details. Manuals are usually available on the manufacturer’s web site.

Also, dough hooks on your mixer will take you from bare ingredients to almost done kneading. You will still have to knead by hand for about 30 seconds and prepare for the rise.

These methods do not always work.

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Ingredients

• 2 1/2 Cups Flour
• 1 Tbs Sugar
• 1 Tsp Salt
• 1 1/2 Tsp Yeast
• 1 Cup Water (Luke Warm, 70-80 F)
• 1 Egg Yolk
• 2-3 Tbs Cornmeal

Steps

1. In a bowl, sift together the flour, sugar, salt, and yeast.
2. Mix in the cup of water by hand or with a wooden spoon.
3. Flour a surface for kneading.
4. Knead the dough for 10 minutes.
5. Place dough in a greased bowl.
6. Cover bowl with plastic wrap.
7. Go do something fun for 2 hours.
8. Flour a surface for rolling out the dough.
9. Punch down the dough.
10. Divide the dough into 3 even pieces.
11. Roll out a piece to 7″x8″.
12. Roll up into a log.
13. Pinch and Crimp the seam.
14. Repeat 12-14 for the other 2 pieces.
15. Dust your baking pan with cornmeal.
16. Place the loaves on the baking pan seam side down.
17. Run a sharp knife diagonally every few inches down the loaves.
18. Go do something fun for another 2 hours.
19. Preheat the oven to 375 F.
20. Mix egg yolk with 1 Tbs Water.
21. Brush egg wash on top & sides of loaves.
22. Cook at 375 for 20-25 minutes.
23. Cool for 10 minues.

Notes

• As with almost any bread, the second rise can happen in the fridge overnight. Just remember to let the dough warm back up before baking.
• Garlic Toast is just butter & garlic powder on slices, toasted of course.
• Experiment with slicing the bread before its second rise.

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Roll Ingredients

• 2 Large Egg Yolks
• 1 Large Egg
• 2 Tbs Sugar
• 3 Tbs Butter
• 3 Oz. Milk
• 2 Cups Flour
• 1 1/4 Tsp Yeast
• 1/2 Tsp Salt

Filling Ingredients

• 1/2 Cup Lt Brown Sugar
• 1 1/2 Tsp Cinnamon
• 1 Tbs Butter, melted
• Pinch Salt

Icing Ingredients

• 2 Tbs Cream Cheese
• 1 1/2 Tbs Milk
• 3/4 Cup Powdered Sugar
• 1/4 Tsp Vanilla

Instructions

1. In a large bowl, whisk together eggs, butter, sugar, and milk.
2. Stir in yeast, salt, and a cup of flour.
3. Mix in enough of the remaining flour to form a dough that is firm & moist, but not sticky.
4. Flour a surface for kneading the dough.
5. Knead the dough for 8 minutes. The dough will be smooth and elastic.
6. Spray a bowl with cooking spray or coat with vegetable oil.
7. Place dough in oiled bowl.
8. Cover bowl with plastic wrap.
9. Go do something fun for 2 hours!
10. Mix the brown sugar, cinnamon, & salt in a small bowl.
11. Place dough on a floured surface.
12. Punch down the dough to get most of the air bubbles out.
13. Roll dough out into a 9″x12″ sheet.
14. Brush dough with mellted butter.
15. Sprinkle cinnamon sugar on dough.
16. Roll the dough up starting from the 9″ side.
17. Pinch and crimp the seam.
18. Butter an 8″ pan, preferably glass.
19. Cut the dough into 6 sliced.
20. Arrange the slices in the buttered pan.
21. Cover with plastic wrap.
22. Refrigerate overnight.

THE NEXT MORNING

23. Turn your oven on warm.
24. Put the rolls in the oven for 25-30 minutes.
25. Remove the rolls.
26. Heat the oven to 350.
27. Bake the rolls in the oven for 30 minutes.
28. Whisk together the cream cheese, milk, and vanilla until smooth.
29. Whisk in the powdered sugar slowly.
30. Cool rolls for 3-5 minutes before frosting.

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