I will redo the recipe when I get more bread flour, and I will take pics like I normally do, to help along. For the time being, here's the recipe, as Emily gave it to me.
Amish white bread recipe:
Dissolve 1/2 cup sugar in 2 cups hot water
Add 1 packet of yeast and allow to proof (foam) (proofing takes 5-10 minutes, as per google. ;)
Stir in 1 1/2 tsp salt and 1/4 cup oil (veg, canola...whatever)
Then I stir in 6 cups (roughly) of premium white bread flour. I knead in about 1 cup at a time. Pour small amt of oil in a bowl, once the dough is ready roll it in oil , cover and let rise. AFter a few hours, punch it down, knead a bit more...divide into 2 loaves and put i bread pans, allow to rise a bit more, then bake at 350 for 30 mins.
(I placed my bowl, covered with a floured towel, next to the hot air vent. I normally keep my place VERY cool, so this was perfect). The rising took about 1 hour I think... I will re-check next time. You know its right when its doubled in size, and when you press it, GENTLY - NO POKING! your finger should leave an indent that pops back. If it pops back very slooooowly, then its not ready.
I don't have a bread loaf pan, so I used mini-loaf pans... it made the most PERFECT mini bread slices! and just the right size when you're not that hungry :)
I use 1 loaf worth of the above dough. Then in a small saucepan I melt 1 stick of butter and 1 cup of brown sugar. Then remove from burner and stir in 1 cup of whipping cream until stirred in completely. Pour into 9X13 pan. (I used an 8X8. giggle. they popped out. LOL!)
Take the dough and flatten in rectangular shape. Then (I just use my fingers) spread butter over dough and sprinkle cinnamon over dough. Roll the dough lengthwise so that it looks like a footlong sub Seal the ends and creases. I use dental floss to cut into rolls. Slide floss underneath the dough, criss cross and pull until it separates, leaving a roll. Do that all the way down and place on top of caramel mixture. Then cover and let raise. When ready, bake at 350 for 30 minutes. After you take it out of the oven let it sit for 5-10 minutes. Then I cover with tin foil and flip over. And Voila! Mine still don't look all that pretty but they are DELISH!
|Mini-Loaf. See how much they POOFED up? AWESOMER! :)|
|My 8X8 messy pan :| I'll know next time. I use a convection toaster oven (I didn't use the convection part), which may explain why my buns are so toasted. ;) and they really POOFED! See all the caramel on the side? yum.|
|After flipping the pan into my serving plate. The caramel is not this color, its just the camera. lol! but its sooooo good!|
|Cinnamon-onum-numnum! :) I wanted to see if the rolls were done inside. And then well, you just CANNOT give away the imperfect ones right? :)|
ALSO, I used a foil pan. BIG mistake. It was not solid enough when I pulled the pan out, and I had caramel sauce ALL over the place :( what a waste, all that yummy caramel - oh hi! sorry... Use a solid pan, and I would suggest you NOT pouring ALL the sauce in the pan at once, pour some in, add the fluffy things, then add some as needed. I had an excess amount too, plus 4 fluffies, so I used 2 mini-loaf foil pans, and oh they were YUMMMMMYYYYY! I used a long/wide serving plate (instead of foil) due to the silliness of the foil pan... and flipped it. Please be careful, its HOT! now, GO. bake! you CAN do this! :)