(Cinnamon) Bread-Variations on a Theme

I love bread. I've said it before, but had to say it again. A couple months ago my sister told me she had 'the recipe' for bread/rolls, etc. Evidently there is some buzz among those in the Beehive state that using this recipe with some bread flour milled in Perry, would create a dough capable of admitting the baker straight into Heaven. So, I got a copy and have made it a few times now, and I will admit it is darn good bread. The texture is good, flavor is good, and some of the variations are great, and although I'm not counting on a free pass through the pearly gates, your house will smell like you're already there after making this. It is actually a very easy recipe for those who haven't made bread, and for those with a phobia of touching flour, this doesn't require kneading by hand. I have been experimenting with freezing the dough and some variations, so I'll add some notes at the end. (Also, sorry the pictures are a bit dark, but thanks to a 3-yr. old who decided to wake up WAY early, we were making this bread before 6:00am)

*10 1/2 c. bread flour
*1/2 c. sugar
*1 TBSP. salt
*3 rounded TBSP. quick rise yeast
**3 TBSP. soy lecithan (looks like honey, mine came from Kitchen Kneads)
*4 c. hot tap water
In a mixer with dough hook (if you have the small KitchenAid, you'll have to do this by hand or spend the next week cleaning dough out of the mixer housing), combine flour, sugar, salt and yeast.
Add water and soy lecithan (note, the soy is as sticky as super glue, so try not to spill on anything you like). Knead in mixer for 5 minutes (you can add a little water or flour in the first minute if needed). I generally add about 1/8 c. flour at this point, but when I have kneaded by hand it takes nearly 1/3 c. extra flour. Dough is done when it pulls away from the bowl.
If doing by hand, knead for 7-10 minutes. This actually makes a fairly heavy dough when compared to breadsticks or such. According to my scale it will weigh in just shy of 6 lbs. Divide into 4 equal portions if using regular loaf pans. I like a titch smaller loaves so I use the 3.5x7.5 size and can get 6 of those (each dough will weigh 15.5 oz.).
At this point roll out into a rectangle the width of your pan. Start rolling from short edge and place in greased pan, seamside down. Cover and let rise for 25 minutes. Bake at 350 for 20-25 minutes, until tops are golden brown. Let cool a few minutes in pans and then finish cooling on racks.
*To freeze, wait until cool, wrap tightly in foil, enclose in a plastic bag and freeze. I would guess this will keep for 3 months or so, I have eaten it after 1 month and it tastes fresh-baked.

Rolls:
Once dough is kneaded, roll into a large rectangle (1/4 inch thick for crescent rolls, 1/2 -3/4 inch thick for folded). Coat with melted butter. Cut into long triangles for for crescent and 4x2 inch strips for folded. Roll the crescents starting from wide end and ending with point, place point-down on parchment paper, let rise 25 minutes and bake at 350 for 15-18 minutes. For folded, fold in half to make a square and place in a greased 9x13 pan, let rise and bake. I rolled a bunch of crescent rolls, put on parchment, covered with plastic wrap and put in the freezer. Once firm, I removed them to a zip-bag and returned to freezer. When needed, I pulled a few, put on parchment tray to thaw and rise, and baked as normal. They tasted good and were much easier than making rolls every time I needed a half-dozen. I have not tried this recipe in the muffin pans, but am sure it would work and be very similar to Maddox rolls. Take two small pieces of dough, roll into balls, place 2 balls (side by side) in greased muffin tins, rise and bake.

Cinnamon Bread:
Ok, this Great Harvest copycat is now a staple in our home. I saw the idea on another cooking blog a couple months ago, but didn't print it and when I went to track it down, couldn't find it. I used this dough with the general idea from the other blog. Take dough and divide as you would for regular bread. Roll into a long rectangle (6ish x18ish x 1/3in.). Sprinkle liberally with cinnamon chips (mine are the small variety from Kitchen Kneads). Start with small end and roll tightly. My rectangles always seem to have one end that is a bit pointed, just start rolling with this end. Place seam-side down in greased pan.
Let rise 25 minutes and bake at 350 for 20-25 minutes.

Slather with butter, eat plain, toast, whatever, you'll love this!


Cinnamon Rolls:
Prepare dough and roll into a large rectangle. Coat liberally with melted butter, cinnamon and brown sugar. Start with long end and roll tightly. Cut into 1 inch segments. Place on parchment lined baking sheet and let rise. Bake 20-25 minutes until golden brown. Let cool slightly and smear with cream cheese frosting.

I'm sure you could do so many other things with this dough, and if you do, please leave a comment so we can try it to.