[Blindtlk] Bread!!!!

[Graves, Diane]

Hi Tom and All,

Here is the recipe for rolls I  promised you, that Barbara Pierce gave to me years ago, just in time for Thanksgiving. To qualify this message as relevant, I should probably throw in here that you will find that bread baking is, indeed very hands-on and blind friendly, as are most other things, of course. Anyway, here we go:

Melt a stick of butter and add ¼ cup plus 1 tablespoon sugar to it. Add ½ teaspoon salt and 1 beaten egg.

Then add 1 cup warm water and 1 package dry yeast. You want to be careful here, because you don't want the liquid to be hot, or it will kill your yeast, but you do want it to be warm so that the yeast will be encouraged to multiply.  Anyway, stir until the yeast has dissolved and set it aside and let it prove for a few minutes. Barbara says that she usually turns her oven on and then places her mixtures on top to rise. This is what I now do as well.

After about five minutes, stir the mixture again. If the yeast has done its job, the liquid will be noisy and bubbly. If not, just add another package of yeast, stir it in and try again. If all is well, it is time to starting mixing in the flour.

You'll need about 3 and 1/2 cups, depending on the consistency of the dough. You want the finished dough to be somewhat sticky, but you want to be able to get your hands free and clean if you work at it. Experience will eventually teach you where to stop. Add the flour gradually. Once the dough gets  to thick to stir, you'll want to begin kneading it with your hands. Once this is done, and everything is well mixed, the dough formed into a ball, then spread the top of the dough with butter and allow to rise in a warm place until double in size. This should take about 30/45 minutes.

Then you'll want to punch it down, to get all of the air out. Now it is time to make out the rolls. To do this you'll butter some muffin tins, depending on how many rolls you want. Then you pinch off pieces of the dough, about the size of a golf ball maybe. Then roll them into balls, and place 2 or three balls in one muffin compartment. Spread butter on the tops of the rolls, set aside in warm place and allow them to rise again.  Then pop them into the oven for about 15  minutes.

This dough can be refrigerated if it isn't all used, and can be used for about a week.

I love these. I hope you will enjoy them.

I'll be out all next week, so everyone have a wonderful Thanksgiving.

Unbelievably thankful for my NFB family,
Diane Graves
Civil Rights Specialist
Indiana Civil Rights Commission
Alternative Dispute Resolutions Unit
317-232-2647

"It is service that measures success."
George Washington Carver

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