Back to School Bread

This versatile classic frequently receives compliments. It can be made into rolls and bread-sticks. With a little cornmeal it becomes pizza dough.

It also serves as the foundation of Lunch in a Bun, a popular menu item at Trego School. For lunch in a bun, each bun has a filling. Sometimes, it is taco meat and cheese. At other times, they are filled with pepperoni, ham and cheese, then served with marinara sauce.

These numbers in this recipe are reduced to result in a smaller amount of bread than is produced in the school kitchen.

Single Rise Dough

2 Tbsp. Active Dry Yeast
3 Tbsp. Sugar
3 tsp. Salt
1 cup Water
1 cup Warm Milk
1/3 cup Oil
2 Eggs
6-6 & 1/2 cups Flour or Bread Flour

1. Decide on which mixing method you would like to use
   • If dissolving yeast in warm water, use a water temperature of 110 degrees
   • If mixing the yeast right in with the dry ingredients, use a water temperature of 115-120 degrees
2. Mix as much flour as possible in using a mixer. Work the remaining flour in by hand and knead until the dough is smooth and elastic
3. After mixing and kneading process is complete, let dough rest for 10 minutes
4. Scale into proper size units (bread loaves, sandwich buns, dinner rolls, cinnamon rolls, etc.
5. Mold your dough into the shapes you will be making. Pan into the proper sized pans.
6. Proof the dough units until almost double in bulk. When touched gently, a unit that is fully proofed will full out the dent slowly.
7. Bake at 375 degrees for 30-35 minutes for loaves and approximately 15-20 minutes for dinner rolls and smaller units.