Shaped Yeast Breads

Shaped Yeast Breads – With Kids

This posting is sponsored by The WonderMill Company.

Today we made two batches of favorite basic dough today: savory (no sugar), and sweet (added vanilla, egg, and sugar).  Our basic dough doubled: 8 cups of freshly milled hard red winter wheat, 1 cup of ground flax, 2 tablespoons yeast, 2 teaspoons of salt, 2/3 cup of oil, 3 cups of warm water (based off the Zojirushi method).

The first batch was made into sandwich rolls (large picture is of the second rise) for our picnic lunch tomorrow.


Step one is to make a snake.  Step to is to tie and knot, then roll the bottom under.  Step 3 is to bake at 350º for about 15 minutes.  Brushing with an egg wash or butter is optional, and we did not do so.

The second batch was made into this cinnamon pinwheel cake, which William graciously doused with butter for us.  It was so good, that it’s already gone folks!  This was baked at 350 for about 30ish minutes, well, honestly we didn’t actually time it – we go by our noses.


After proofing the dough, we rolled it into a rectangle the size of my silicone baking mat, to reduce dirty dishes.  William slathered the dough with butter, and we sprinkled it with cinnamon sugar.  The dough was rolled up starting with the wide edge, and then formed into a large circle.  About every inch we made a slash all the way around, then rotated the dough slightly to make it lie at an angle.  William brushed on more melted butter, then it was proofed a second time, and baked.

We cut slices off, and topped them with icing.  The kids, however, thought the cinnamon roll bread was so delicious on its own that they skipped the icing.

Disclosure: My opinions are my own and may differ from those of your own.   This posting is sponsored by The WonderMill Company, whom provided me with an electric mill for last year’s Grain Mill Wagon blogging challenge, and provides me compensation for sharing our baking experiences and recipes with my readers.


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