Bread/Buns

We make this just about once a week. the original can be found here.

Ingredients

• 1 egg plus enough warm water to equal 1 1/3 cups
• 1/4 cup melted or softened butter
• 1/4 cup sugar (Could use honey instead, but the dough will be more sticky)
• 1 1/2 teaspoon sea salt
• 4 cups bread flour (we use 2 cups AP flour and 2 cups whole wheat)
• 1 1/2 teaspoon instant yeast/bread machine yeast or 2 teaspoons active dry yeast

Instructions

• 1
  Place all ingredients in mixer and mix for 6-8 minutes, until ingredients are well mixed and gluten has had a chance to develop.*
• 2
  If mixing by hand, blend all ingredients except flour. Add flour one cup at a time, mixing well after each addition. (You may need to adjust the amount of flour based on humidity conditions.) When dough is stiff enough to mix by hand, dump onto a well-floured counter and knead for 5-10 minutes. Continue as below.
• 3
  Cover and let rise for 20 minutes. Punch down dough, let rise until double in size (about an hour).
• 4
  Divide dough into desired number of buns and loaves and shape accordingly. Remember, the bread will rise again and double in size, so small buns will get much larger.
• 5
  Cover with a clean dish cloth and place in a warm location until buns double in size (another hour).
• 6
  Bake buns around 15 minutes at 350 degrees F, until lightly browned. Bake bread at 350 degrees F for around 25-30 minutes.
• 7
  Cool on wire rack before slicing.

Notes

• If using active dry yeast, add the yeast to the warm water and allow it to warm and dissolve following directions on yeast package before adding the rest of the ingredients.