Water Bread and Rolls

Yes, you read that right. Water Bread and Water Rolls. Two things out of one easy recipe.

Seriously, this is the epitome of bread. It's as basic as they get, with a very delicate flavor. And, for those of you with "small" (Translation: normal sized) families, you can make this work for two nights. But let's not get ahead of ourselves.

WATER BREAD AND ROLLS

Adapted from Fannie Farmer's Cookbook, published around 1990-something.

2 cups warm water
2 tbsp butter
1 tbsp sugar
1-1/2 tsp salt
6 tsp yeast
5 to 6 cups flour

Pour the water into your bread machine bucket or mixing bowl, sprinkle the yeast over it, drop the butter in small chunks into it, then add 4 cups flour, the sugar and salt. Let the dough mix for about 3 minutes, then sprinkle another cup of flour into it. If needed, add up to another cup of flour to give the dough the proper texture. Let it rise about 15 minutes.

Punch down and divide the dough in half. Flatten one half, then roll it jelly roll style, so it fits into a loaf pan. Divide the other half into 8 pieces, and arrange them in a pie plate. Let both rise until doubled in bulk, then bake at 350F for glass pans or 375F for metal pans, about 25 minutes for the rolls and 35 to 40 minutes for the bread loaf.

For those of you with small families, you can cover the top of one pan with a piece of oiled waxed paper, then cover the waxed paper with a loose sheet of plastic wrap, and pop the pan into the refrigerator until the next day. Voila! Fresh bread the second day, as well.
This bread made terrific sandwiches, because the flavor of the bread doesn't overpower the filling. It's also neither salty nor sweet - exactly as bread should be! Thank you, Fannie Farmer!

And Thor has been vigilant all day, but still no furnace man. Happily, it's sunny and 63, so Thor's not howling piteously that dogs need central heating!