There’s a bread recipe that I use many weeks of the year — one batch will make two or three days’ worth of bread. Many times, I’ll make it early in the week and there will be enough for me to make a small-ish challah on Friday. I use it to make rolls, loaf bread, and just whatever. Crazy easy and it keeps in the refrigerator.
1/2 c warm water (apparently 95* is optimum, but don’t let it get warmer than 140* which is the point it kills yeast)
1 packet dry yeast (1/4 oz)
1 tsp sugar
5c all-purpose flour
3 tbsp sugar
5 tsp baking powder
3 tsp salt
1/2 c butter cut into small pieces
1/2 c butter-flavored Crisco (seriously, Crisco)
2 c buttermilk
additional butter for baking
1/ in a measuring cup, combine the warm water, yeast, and 1 tsp sugar. Let that work and bubble five minutes.
2/ in a large bowl (I use the Kitchenaid) combine the flour and other dry ingredients. Next, add the yeast mixture. Add the butter and Crisco last. Just stir this until everything comes together — not long.
3/ in the fridge, place the bowl with a dishtowel or saran on top. The dough will be ready to use after a couple of hours. Keep unused dough in the refrigerator.
1/ preheat oven to 400*. Shape into whatever you like — rolls, loaf bread, challah…good for so many things. In general, smaller things will be ready at :20-:25, larger things may take up to :45. Add butter toward the end of the bake to get the crust more nice and brown.