and Variations
| 4 Cups Warm Water | 2 Tablespoons Yeast |
| 1/4 Cup + 1 Tablespoon Oil | 11 To 13 Cups All-Purpose |
| 1/2 Cup Sugar | -And Bread Flour |
| 1 Tablespoon Salt |
Combine water (105-115 degrees), oil, sugar and
salt. Soften yeast. Mix well. Note: the water temperature is extremely important to the success of this bread. Start adding flour, 1 cup at a time and alternating between all-purpose and bread flour
until easy enough to handle. Knead dough, adding more flour if necessary. Grease large bowl. Place dough in center, then
flip over. Cover with plastic wrap and let rise until doubled. Can be placed in refrigerator overnight. Shape for
desired purpose. This recipe makes a lot of dough. Several loaves, plus cinnamon rolls and a small tea ring can be made
out of one batch.
1996 Recipe - Jody Jones
White Bread: Shape into loaf, place in loaf pan and let rise until double in bulk. Bake
at 350 degrees until golden brown and sounds hollow when tapped lightly. As top begins to brown, baste with melted butter
for a soft, buttery crust.
April Ferre - Santa Cruz County Fair: 1st Place (1997-2000)
Plain
Rolls: Place bits of dough into greased muffin tins or shape any other way desired. Let rise until doubled. Bake as
for white bread.
April Ferre - Santa Cruz County Fair: 1st Place (1997-1999), 2nd Place (2000)
Cinnamon Bread: Roll dough into a rectangle. Spread with butter, then with cinnamon-sugar mixture. Roll and
place in loaf pan; let rise until double in bulk. Bake as for white bread.
April Ferre - Santa Cruz County Fair:
1st Place (1998-2000), 2nd Place (1997), Best of Show (1998-1999)
Cinnamon-Raisin Bread: Boil raisins in
water until cooked through; drain very well. Work as for Cinnamon Bread, but add raisins before rolling up. Be very
careful to roll the dough tight so that large air pockets do not form during cooking.
April Ferre - Santa Cruz
County Fair: 2nd Place (1998-2000)
Cinnamon Rolls: Roll dough into rectangle. Brush with butter; then
cinnamon-sugar mixture. Top with raisins, chopped apples, sliced maraschino cherries, and chopped walnuts. Roll tightly.
Seal edge well with water/flour mixture. Carefully cut into 1-inch slices; place on cookie sheets. Allow to rise to
double in bulk. Bake in 350 degree oven until golden brown. Baste occasionally with melted butter. When cool, drizzle
with powdered sugar glaze.
1996 Recipe - April Ferre - Santa Cruz County Fair: 1st Place (1996-2000), Best of Division (1997)
Later Variations:
Fancy Apple-Hazelnut Rolls:
Make squares of dough. Brush with butter and sprinkle with cinnamon-sugar mixture. Place chopped apple and chopped
hazelnuts in center. Fold corners to center and seal tightly. Place on cookie sheets. Allow to rise until double in bulk.
Bake in 350 degree oven, basting occasionally with melted butter. When cool, drizzle with powdered sugar and sprinkle with
sliced almonds.
1998 Recipe - April Ferre - Santa Cruz County Fair: 1st Place (1998-2000)
Apricot
Coffee Cake: In 2-quart saucepan, over medium heat, heat 1 8-Oz Package Dried Apricots and 3/4 cup water to boiling.
Reduce heat to low; cover and simmer 30 minutes. In covered blender container at high speed, blend apricots, 1/4 cup
sugar and 1/4 teaspoon ground cinnamon until smooth. If mixture is too tart, add more sugar to taste. Grease large cookie
sheet. On lightly floured surface with floured rolling pin, roll dough into 15x12 inch rectangle. Place on baking sheet.
Spread apricot mixture in 4-inch strip lengthwise down the center of rectangle. Cut dough on sides of mixture crosswise
into 1-inch wide strips. Fold strips, alternately across mixture. Cover; and let rise until doubled. Bake in 350 degree
oven until golden. During baking, baste with melted butter. Cool on wire rack 15 minutes. Drizzle powdered sugar glaze
over coffee cake. Sprinkle with sliced almonds.
2000 Recipe - April Ferre - From The Good Housekeeping
Illustrated Cookbook, 1980. - Santa Cruz County Fair: 1st Place (2000)
Apricot Butterfly Rolls: In a 2-
quart saucepan, over high heat, heat 1 8-Oz Package dried apricots and 2 1/2 cups water to boiling. Reduce heat to low;
cover and simmer 15 minutes or until apricots are tender. Drain. In blender, blend apricots with 3/4 cup sugar and, if
desired, 1/4 teaspoon cinnamon. Cool. Roll out dough as for cinnamon rolls. Spread with apricot filling. Roll as for
cinnamon rolls. Cut into wedges 2 1/2 inches at wide side and 1 inch at short side. Place wedges, short side up, on
cookie sheets. Press top with finger to form butterfly-like wings. Let rise until doubled. Beat 1 egg and brush onto
rolls. Bake at 350 degrees until golden. Baste with melted butter during baking. No need to frost, rolls are very sweet.
2000 Recipe - April Ferre - From The Good Housekeeping Illustrated Cookbook, 1980. - Santa Cruz County Fair: 1st
Place (2000)
Orange-Cranberry-Macadamia Rolls: Make orange filling recipe from Swedish Tea ring. Form
squares of dough. Do not try to form typical "cinnamon" rolls, as orange filling will melt and not stay with dough.
Spread orange filling in middle of dough. Sprinkle with dried cranberries and chopped macadamia nuts. Fold corners of
dough toward middle and seal. Let rise on cookie sheet until doubled, then bake at 350 degrees and baste with butter once
during baking. When cool, drizzle with powdered sugar glaze and top with sliced almonds.
2008 Recipe - April
Ferre
Cinnamon-Raisin Bread
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Cinnamon-Raisin Bread
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