Do it all the time. Here are my formula/recipe changes:
Double the yeast.
Triple the sugar or add 2-tablespoons of sugar for each pound of flour.
Double the fat/oil in the dough.
Increase the water to 60% of the total flour weight.
Mix the dough until well incorporated, about 5-minutes. Set aside to bulk ferment for at least 3-hours. Turn out of the bowl onto a floured counter top and knead for about 1-minute. Divide the dough into about 18-ounce pieces, form into balls, and set aside to continue proofing for about 30-minutes (be sure to cover with a piece of plastic to prevent drying). A couple of Walmart bags torn open work well).
Flatten or pin out the dough into a rectangular shaped piece about 1/4-inch thick, roll like a jelly roll and place into a lightly greased bread pan (be sure to place the rolled dough piece with the seam side down). Cover with a piece of plastic and allow to proof/rise for about 60-minutes (or you can leave as a round ball and proof on a greased cookie sheet). If proofing in a pan, allow the dough to rise about 1/2 to 3/4-inch above the top edge of the pan. If making a round loaf, after 60-minutes, score the top of the bread loaf by cutting a “#” into the top with a sharp knife or razor blade, brush or spray with water and bake at 400F until golden brown, brush with melted butter as soon as the loaf comes out of the oven. I make this every year for our New Year family get together.
Tom Lehmann/The Dough Doctor
Variation: After pinning the dough out into a rectangular shape, brush with water, sprinkle with sugar, then cinnamon, then add orange zest, and chopped walnuts or pecans. Roll like a jelly roll, cut into pieces about 1-inch thick, place into greased cake pans or onto a greased cookie sheet, allowing a little space betewwn the pieces. Allow to proof/rise for 45-minutes, then bake at 400F until lightly golden in color. Allow to cool for 10-minutes, then add a powdered sugar-water icing. These will keep for several days and they “nuke” very well for breakfast.
TDD
