You will need a large mixer to make this recipe. I use a Bosch. Or...if you are ambitious, you could always mix by hand.
This week I will share the recipes or processes to make the yummy stuff in the bottom picture.
Versatile Bread Dough
3/4-1 cup sugar (depends on how sweet you like your dough, I usually do 3/4)
3 T yeast
6 1/2 cups warm water
2 T salt
3/4 cup oil
~16-20 cups all-purpose flour
Directions: Add the sugar and yeast to the warm water and let sit until the yeast starts to bubble. Add oil and 5 cups of flour, mix. Add salt, mix. Add enough flour to make a soft, but not too sticky dough..when the dough begins to pull away from the sides of the mixer. Knead in mixer for 5-6 minutes, or knead by hand. Put the dough into a large greased bowl and cover until doubled, 45-60 minutes(if making bread or rolls). I like to cover my dough with Saran wrap that has been sprayed with cooking spray and then with a towel, so the dough doesn't stick to the towel. Form into bread loaves or rolls, place into greased pans. Cover and let rise again until doubled, 30-60 minutes. Bake at 350 until golden brown(mine usually takes 30-35 minutes, but it may depend on altitude, loaf size and your oven). Take out and butter tops. I let mine sit in a pan on a cooling rack for approx 5 minutes and then remove the bread from the pan and let cool on the cooling rack or a towel. If you leave it in the pan for too long, it will begin to 'sweat' and then it will be 'wet' on the bottom of your loaf when you take it out.
Note: If you are going to freeze this and then make it into bread....remove from freezer, let thaw on counter until room temperature. Form into loaves or rolls, let rise until doubled in size and proceed as above.
BBQ chicken pizza with Alfredo and bacon, Bottom left: Pull-apart cinnamon bread, Bottom right: Cinnamon pizza pizza(inspired by Papa John's Cinnapie)