Our Recipes
Bread
| Recipe by Sue Gregg - comments and further recipes in directions
2 1/2 Cup hot water
1/4 Cup honey
2 Tbl olive oil
1 egg
6-7 cups hard white wheat flour
2 Tbl yeast
2 Tsp salt
Mix the first four ingredients; add 4 cups of flour plus the yeast and mix.
Add the salt and the remaining flour. Knead for 10 minutes. Let rise until
double about 45 minutes. Punch down and divide into 12equal pieces. Shape
each piece into smooth rounded maounds for hamburger buns or oblong smooth
rounds for hotdog buns.
Place buns on greased cookie sheets as you shape them, let rise for 20- 30
minutes until double.
Bake in preheated oven at 350 degrees for 20-25 minutes until just golden on
bottom. Brush with melted butter.
From Vickilynn's (from RFD) comments on using her favorite bread dough
"OK, now I am ready to tackle hambuger type buns. How do you
shape those? Any special tricks?"
First of all, I make them bigger than dinner rolls. (6-8 buns per loaf's worth, Kim thinks?)
Next, I roll them in a ball like dinner rolls, but then I flatten
the tops some so that they are wider and the tops are not round,
but more like commercial hamburger buns. Rise and bake
the same as rolls.
from "Tamara" (from RFD)
I use my regular bread recipe to make buns, and they're very good -- soft
and "fluffy". When people eat at my house who are not used to whole wheat
bread, let alone whole wheat buns, they love them and want to know how to
make them. I almost never make hotdog buns because we rarely have them, but
I make hamburger buns fairly often for hamburgers and sloppy joes.
After the dough is ready (see recipe below), cut it into 10 pieces. Then
"round" each piece by holding fingers of left hand underneath dough, then
pulling the top & sides of dough down and under, and pinching together
underneath. Continue to do this all the way around the piece of dough,
until the gluten on top is stretched taut (but not torn), and it's a smooth
ball of dough. Place the balls on an oiled sheet and mist lightly with
water from a spray bottle so they won't dry out, and let rest 5 to 10
minutes.
Now flatten each ball into a bun shape. Hold the dough in both hands,
flattening and stretching slightly, until it's about 5/8-inch thick. As the
bun rises and then bakes, it will grow larger in diameter as well as higher,
so place them no closer than an inch apart on the baking sheet. After all
buns are shaped, mist lightly with water and place in warm oven (about 85 to
90 degrees) to rise, for about 15 to 25 minutes. I always mist the dough
several times during rising, because if the surface of the dough dries out,
it will not be able to rise very well. It really does make a significant
difference to do this. I mist it enough to keep the dough moist, but not
enough that a lot of water runs off. How often you should mist dough
depends on how humid and warm the air is.
Remove the buns from the oven, preheat it to 375 degrees, and bake for 7 to
10 minutes, until a rich golden brown. I butter the tops when I remove them
from the oven, but you don't have to. Let cool enough to handle, then slice
with a bread knife. You can freeze leftover buns in a freezer ziplock bag.
As long as you freeze them within a few hours of baking, they'll be almost
like fresh-baked when thawed.
It's more difficult to shape hotdog buns. I shape them using the same
technique as above, except make them oblong instead of round. A lot of mine
always turn out oddly shaped, and not all the right length, but they taste
just as good.
BREAD/BUN RECIPE
2 1/4 cups Prairie Gold whole wheat flour
2 heaping Tbsp. vital wheat gluten
1 tsp. salt
1 1/2 Tbsp. olive oil
1 1/2 Tbsp. honey
5 oz. buttermilk (or water)
5 to 6 oz. water
1 tsp. Saf yeast
Let me know if you need directtions for mixing and kneading.
This makes 1 loaf of bread or 10 hamburger buns. I use buttermilk because
it adds a nice flavor and tenderness, but water is nearly as good. |