Bread Rolls (or Loaf)

Ingredients

• 1 pkg. active dry yeast
• 1-1/4 cups warm water, 110-115 degrees
• 2-3/4 to 3 cups bread flour
• 1.5 tsp sugar
• 1 tsp honey
• 1.5 tsp. salt

Directions for Dough

1. Dissolve yeast in the warm water and let stand five minutes, until bubbly.
2. By hand, add 1-1/2 cups of the flour and the salt. Beat well for a few minutes. G
3. Gradually stir in enough of the remaining flour to make a soft dough.
4. Knead dough on a floured surface until smooth, springy and elastic, about 10 minutes.
5. Place bread dough in greased bowl, turning to grease top.
6. Cover and let rise until double, 1-2 hours (or fridge overnight)

Directions to make a whole loaf

1. Punch down dough.
2. On floured surface, roll dough to a 12x6" rectangle.
3. Roll up dough tightly, starting with 12" side. Thoroughly pinch edges and ends to seal.
4. Roll and stretch dough carefully to shape, making ends thinner than the center.
5. Place the loaf of bread, seam side down, on greased cookie sheet sprinkled with cornmeal.
6. Cover and let rise until doubled, 45 minutes to an hour.

Bake loaf

1. Slash top of bread loaf with very sharp knife in three places, if desired.
2. Bake at 425 degrees for 20-30 minutes, until the bread is deep golden brown and sounds hollow when tapped with fingers. (You can, if desired, spray the loaf with water a few times during baking for a crisper crust.)
3. Remove from cookie sheet and let cool.

Directions to make rolls

1. Punch down dough.
2. Fold into balls that fit into palm of hand, roll against counter to get bottom flat/tucked under and get nice round top
3. Cover and let rise until doubled, 45 minutes to an hour.

Bake rolls

1. Slash top of bread loaf with very sharp knife just once.
2. Bake at 425 degrees for 15-18 minutes
3. Remove from cookie sheet and let cool.