Grandma Lupe’S Pan - yeast

Method

• Preheat the oven to 350.
• Pour four cups of hot water into a large mixing bowl then sprinkle the dry yeast on top of the water. Dissolve the yeast by mixing it with a wire whisk, add the sugar and let it sit for a few minutes.
• Take the softened butter and mix it into the water and yeast mixture.
• Add the cup of sugar, the eggs and the dash of salt and whisk it all together. Let it sit for about five minutes.
• Now for the flour. I take about a cup at a time and start whisking it in. I put in enough flour to produce a smooth, slightly sticky dough. Let that dough rest for about 20 minutes, then turn out onto a lightly floured board.
• Knead the dough until it whistles, sprinkling small amounts of flour to the dough and the board each time it becomes too sticky to work.
• Turn out the dough into a buttered mixing bowl and cover it with a cloth.
• Let rise for about two hours. It should double in size. Once it has, punch it down and re-cover it and let it sit for another hour.
• Now the dough is ready to form or roll into shapes. We always make braids, monkey bread, crescents, rosettes and just plain rolls.
• Once the dough is formed, place them onto greased baking sheets and let rise again for about 15-20 minutes. Just before popping a tray into the oven, brush your bread with an egg wash.
• Bake each tray at 350 degrees until the bread is golden brown. Baking time depends on the size and density of your roll. Small crescents will take about 10-15 minutes, a large braid may take 40 minutes.