Mom's Bread and Cinnamon Rolls

6 C. Warm Water

2 Tbsp. Dry Yeast

1 C. Sugar

1 C. Instant Powdered Milk

½ C. Oil

2 Tbsp. Salt

5 lbs. Flour

Dissolve the yeast in the warm water. Add sugar, powdered milk, oil and salt. Stir well until dissolved, then add flour in thirds. You may have to mix with your hands after the last addition. Cover with a towel and let rise to double in bulk (about 1 ½ hours.) 

Punch down and divide into five bread pans or into three pans with some leftover for a pan of cinnamon rolls or scones. Let rise until double again. Bake for 33 minutes at 350˚ F. 

If using mixer, put all ingredients in except flour.  Let stand 5 minutes.  Turn on #1 power to mix.  Add flour while mixing until the dough starts to pull away from the sides of the bowl.  Mix on #2 power to knead for 5 to 10 minutes.  Place in greased pans and shape.  Let rise to the top of the bread pan and bake.

Honey Whole Wheat: Half whole wheat flour and half honey can be substituted for the flour and sugar.

Cinnamon Rolls: Divide 1/3 of the dough and roll into a 9”x 13” rectangle. Spread evenly with butter and sprinkle with cinnamon and sugar (raisins, cranberries and nuts are optional.) Roll up lengthwise like a jelly roll. Cut into 12 thick slices. Melt a cube of butter in a 9x13 pan and stir about ½ cups brown sugar into the butter (sprinkling nuts in the butter and brown sugar mixture is optional.) Place the dough rolls on the butter mixture three across and four down. Let rise till double and bake 25 minutes at 325˚ F. Invert on a cookie sheet so that the butter and sugar are on top. 

Nelson, Barbara; Stange Family Recipes, May 1998, Nadine’s Bread submitted by Barb Nelson, p. B3.