1/4 cup milk  (57 grams)
5 teaspoons sugar ( 1 1/2 Tablespoons)   ( 20 grams )
1 teaspoon salt   ( 6 grams )
5 teaspoons butter ( 1 1/2 Tablespoons )
1 package dry yeast ( 2 1/4 teaspoons )

Tripled

water - 681 grams
milk - 171 grams
sugar - 60 grams
salt - 18 grams
butter - 4.5 Tablespoons
yeast - 6.75 tablespoons ( 18 grams )
flour - 1,080 grams ( 1,100, 1,200 )  

1. Put 1 cup hot water in mixing bowl ( 227 grams) ( 114 grams if using tangzhong )
2. Add yeast
   1. Stir till dissolved
3. Add
   1. Milk
   2. Sugar
   3. Salt
   4. Melted butter
4. Add two cups of flour ( 240 grams, 217 for tangzhong )
   1. mix
5. Mix in 1/4 cup of flour about every minute until dough no longer sticks (usually add around 1 cup for 3 cups total )
6. knead for about 10 minutes
7. Let rise for an hour
8. Shape and place dough in bread pan
9. let rise for another hour
10. Cook at 400 degrees for 30mins
    1. 375 degrees does a little better in our gas oven

For tangzhong use 23 grams of flour, and 113 grams of water.

Tried a 3 to 1 TBps cinnamon/brown sugar ratio (Brown sugar was packed in ) with 2.25 Tbps remaining

3.5 Cups flour

  1 Tableespoon yeast
  1 T Sea salt
  4 T brown sugar
  1 cup warm water

  brown sugar + salt + yeast dissolve in warm water
  let rise overnight in refrigerator
  divide into 6 pieces
  roll thin as pencil
  make U shape
  fold and flip down

  let rise 40 minutes

  bath in very hot water & 3 Tablespoons baking soda
  egg wash + few tablespoons water
  sprinkle sea salt
  450 Degrees oven

http://howto.wired.com/wiki/Make_a_Pretzel

• 1 tsp salt
• 1/4 tsp dry yeast
• 2 cups warm water
• 4 cups flour

1. Mix water and yeast
2. Add flour and salt
3. Stir into heavy batter
4. Set it and forget it for about 8 to 12 hours
5. Preheat oven to 400F
   1. Sprinkle flour onto cookie sheet
   2. pour dough onto sheet
   3. Add spices ( dried oregano, basil and rosemary )
   4. Cook for approximately 25 minutes
   5. let set for 10 minutes then enjoy