Yesterday was a rebellious day for me. I’m not sure why, but maybe this was a factor……..I swallowed a fly! It happened during the morning milking. I usually don’t like to talk in the morning, but for some crazy reason I had something to say. All of a sudden I felt this fly going down my throat. I didn’t have a gagging fit, a spitting fit, coughing or hacking………..I just calmly swallowed that sorry sucker and continued on milking. It was so disgusting! Everything went downhill from there. I’m never talking during morning milking again! This is exactly how I felt! Only my boots aren’t that cute. Other than that……it’s me. Don’t ask Earl any questions. He’s not allowed to talk. I spent the rest of the day baking bread. Give or take a few minutes. This is not just any bread……..it’s white bread! My Mom used to tell us, “The whiter the bread, the sooner you’re dead!” We were scared to death to eat white bread. I’ve eaten wheat bread for years now, and I’m burned out on it. So, in my state of rebellion, I baked this beautiful white bread yesterday. It was awesome! Marshall thought it was delicious! Does he have enough jam with his bread?!
Here’s the recipe……..
1 1/2 tablespoon yeast
1/2 cup sugar
7 1/2 – 8 cups flour, plus more for dusting
1 1/2 sticks unsalted butter, melted and cooled
2 cups whole milk, room temperature
2 large eggs, room temperature
1 tablespoon kosher salt, plus more for sprinkling
Sprinkle yeast into a large bowl. Add 1/2 cup warm water and whisk in the sugar. Let sit for 1 minute, then gently stir in 1 cup of flour. Set aside. Mix melted butter and milk with dough hook. Add eggs and mix until blended. Scrape in yeast mixture and mix again. Add 6 1/2 cups flour and 1 tablespoon salt; mix until dough forms a ball, adding up to 1/2 cup more flour if the dough is too wet and sticky. Brush a large bowl with softened butter and transfer dough to the bowl, cover and let rise for at least 2 hours.
Preheat oven to 375 degrees. Flour a flat surface and pat dough into a 16 x 8 in. rectangle. Don’t use a rolling pin. Cut the dough in half lengthwise, then slice crosswise into 12 strips. I use my floured pizza cutter to cut the dough. And I think I cut mine into more than 12 strips. You make the rules on that one. Fold each strip so the top part slightly overlaps the bottom half, then tuck underneath. Place the rolls seam side down in three packed rows. These aren’t picture perfect, but it gives you an idea what I’m talking about.
Bake for 18-20 minutes or until golden brown. I test mine with a toothpick. As soon as they come out of the oven, brush some of that beautiful butter over the whole batch and sprinkle with kosher salt. Chow down immediately! Or let the school kids devour when they come walking in the front door……hungry as a horse!
The rebellion does not end there. There was also a carrot cake in the house. Carrot cake can wreak havoc on a daily eating routine. My absolute favorite…….forever and always! The cream cheese frosting is heavenly! I can’t stop eating. So, I cut myself a big ole piece right before bedtime. That goes against all the rules. But the rules did NOT apply yesterday. What rules? I hope that sorry fly was allergic to sugar and bread. Revenge was sweet, literally……………..Carol