Breadmaking can be daunting for some, and especially for us!  So when an aunt emailed this beginner bread recipe a while back, telling us it's a "no-fail", we were excited to give it a try!  After several successful attempts we were convinced this recipe must be shared! We've never had luck with traditional yeast, so perhaps it's the quick-rise version that does the trick here! Whatever it is, it's super easy to make, light and fluffy and oh so good! 




Beginner Bread
5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar
2 envelopes Fleischmann's QuickRise Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter

Cinnamon Mixture
1 stick of butter (softened)
2 tablespoons cinnamon
2 tablespoons sugar
1 cup raisins (optional)



In a large bowl, combine 2 cups of the flour, sugar, undissolved yeast and salt.  Heat water, milk and butter until very warm (120 to 130F); stir into the dry ingredients.  Beat two minutes at medium speed with an electric mixer (use a bread paddle if your mixer has one), scraping bowl occasionally. Add 1 cup of flour, beat at high speed for 2 minutes, scraping the bowl again occasionally.  Stir in remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover, let rest 10 minutes. For cinnamon buns, divide dough in half, roll each half to approx. a 12x7 inch rectangle.  Spread softened butter across the entire surface of each rectangle.  Sprinkle approximately 1 tablespoon (or more to taste) across each rectangle.  The same with the sugar.  Beginning at the short end of each rectangle, roll up tightly as for a jelly roll.  Pinch seams and ends to seal.  Cut 1-1/2 inch pieces and place into a greased 8 or 9-inch cast iron frying pan or baking pan.  Cover and let rise in a warm, draft-free place until doubled in size.  About 45 minutes.  Bake at 375F for 25- 30 minutes or until done (nicely browned).  Remove from pans, and cool on a wire rack.

To make bread:
Roll each half to 12x7 inch rectangle and then roll like a jelly roll pinching the seams, and then place in greased 8-1/2 x 4-1/2-inch loaf pans. Cover and let rise in a warm, draft-free place until doubled in size.  About 45 minutes.  Bake at 375F for 25- 30 minutes or until done (nicely browned).  Remove from pans, and cool on a wire rack. 

Cream Cheese Frosting
4 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract


This recipe makes two loaves of bread or 12+ buns or 12" cinnamon buns!  Perfect for a nice surprise for Mother's Day! Yum!


Enjoy!