Need sandwich bun and pizza bread machine recipe
Comments (46)
Solsthumper
5 years agolast modified: 5 years agoHere's our favorite old standby for soft, fluffy buns (I can never type the latter without giggling like a schoolgirl).
This is the only recipe I'll ever use and it's on my dusty old blog. This Honey Rolls recipe yields 27 -30 rolls. But can be halved. Or, you could prepare as is, and freeze half of the dough for another time.
For burger buns, I shape dough into buns (more info in the link provided) , place them in the pan (barely touching) then, gently press them down, prior to the last rise.
Sol
mamapinky0
5 years agoRelated Discussions
Bread machine recipe needed
Comments (7)Here is a recipe that is much easier than doing it by hand and works quite nicely. Any food processor worth its salt should be able to do the job. Perfect Processor Pastry 3 cups all purpose flour 1 tsp salt 1/2 cup cold butter, cubed 1/2 cup cold lard, cubed 1 egg 2 tsp white vinegar Ice water * In processor fitted with metal blade, combine flour and salt. Process to mix. Using on/off motion (or 'pulse'), cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. * In measuring cup beat egg until foamy; add vinegar and enough ice water to make 2/3cup. With motor running, add egg mixture all at once; process just until dough starts to clump together and form a ball. * Remove and divide into 3 portions; press into balls. Wrap in plastic wrap and chill for at least 30 minutes or for up to 3 days, or freeze for up to 3 months. Let cold pastry stand for 15 minutes at room temperature before rolling. Makes enough for three 9-inch single crust pies....See MoreHelp with Bread Machine Recipes
Comments (12)Marilyn (fammsimm) - "Must this be done immediately or is it possible to freeze (or refrigerate) the dough for future baking? Any tips you could share?" The dough cycle on your bread machine is designed to make the dough only, up to the point where it needs to be formed, allowed to rise once more, then baked. This particular cycle feature comes in handy when you want to take the dough and make dinner rolls, hamburger/hot dog buns, cinnamon rolls, English Muffins, bread sticks, pizza, calazone, bierocks, kolaches, panned or free-formed loaves, etc. Things that must be formed and baked in your conventional oven. I'm a do-it-now personality, so I remove the dough from the bread machine and form, rise, and bake. The only time I retard bread dough (or items made with bread dough) is if I have too much to be accomodated in the oven and I don't want to risk over-proofing the dough before I can get it baked. So if I make 4 loaves and my oven only accodomates 2 loaves, I'll form the loaves, cover with plastic wrap, place 2 in the refrigerator to slow down the rising, allow the other two to raise, and bake. About the time the first two go into the oven, bring out the refrigerated loaves, and allow them to finish proofing. They should be ready to go into the oven about the time the first two come out. I also refrigerate half the dough when I make English Muffins because it's easier to work with in smaller amounts. It's all about timing and years of mistakes and experience. Bread is a very humbling thing... Here's where it can get tricky...especially for newbies. Can the dough be refrigerated? Yes. It's called retarding the dough. You can retard formed loaves for a few hours or dough for up to 5 days. To retard dough, you will need to remove it from the bread machine BEFORE it goes through a rise cycle (as soon as it stops kneading, remove it) to retard the dough in the refrigerator for later use. The dough will continue to rise, even in the cold confines of the refrigerator, and you may occasionally need to knock the dough down. The dough needs to be well-covered in a sealed dough-rising bucket, or a bowl covered with plastic wrap so the "skin" of the dough doesn't dehydrate in the refrigerator. A helpful hint when making refrigerator dough: they keep best if there is some potato - or any pureed vegetable - (mashed potatoes, potato flakes, etc.) in the recipe. The potato preserves moisture in the dry climate of the refrigerator. But any type of dough can be refrigerated successfully for a short period of time, up to 12-24 hours. If you are going to keep it for several days, you will want to choose a recipe with some potato in it. Most refrigerator dough is ready to use after 8 hours, and will keep for up to 5 days. When you are ready to use refrigerated dough, punch it down. Shape, cover, let rise and bake. One of the famous recipes for this type of dough is Betty Crocker Potato Refrigerator Dough. You can Google the recipe to give you an idea of what you can make with refrigerator dough, even though it's not a bread machine recipe. Retarding dough in the refrigerator is also a way to add flavor to the bread. Can the dough be frozen? Yes. It is best if you form it before you freeze it, and needs to be used within 4 weeks, whereas baked bread can keep for 3 months in the freezer. Check the link below for complete information about freezer dough. I'm like many of the others, I only use my bread machine for making dough. I don't even let it rise in the bread machine. I use a dough rising bucket instead, so that I can judge when the dough has doubled. Dough doesn't rise to a clock and it's easy for dough to over-proof in a bread machine. But bread machines are great labor-saving devices when it comes to kneading. I have carpal tunnel and tennis elbow in both arms and wouldn't trade my Zojirushi for anything (other than another Zojirushi). The bread machine is what I use to make all our yeast and sourdough breads and I bake some kind of bread/s at least once or twice a week. -Grainlady Here is a link that might be useful: Baking 911 - freezing bread dough...See MoreAdapting Bread Machine Recipes for non-Machine Baking
Comments (8)robin, I adapt non-bread machine recipes to use in the bread machine all the time, I've never found one that didn't turn out, so I don't see why it wouldn't work the other way around. I'd mix all the wet ingredients, beat in the dry ones, then knead until it feels right, probably the obligatory 7-10 minutes. Let rise, knock down, shape, rise and bake. Although 350 is my "universal" temp I'd do bread at 375F for 25 or 30 minutes, depending on the shape of the loaf. make sure your liquid ingredients are warm, but not too hot, so you don't kill the yeast. And no, I never proof today's yeast and I haven't experienced any problem, as long as the yeast isn't outdated. Heck, you know my theory on bread. People have been baking it in one form or another for centuries in everything from fireplaces to the most expensive ovens, or on hoes over a fire. Toss everything in a bowl, mix, knead, rise, bake. It'll be good. That recipe, BTW, looks really good, I think I might try that myself as soon as my loaf of high protein honey wheat is gone. Annie...See MoreBread machine for gluten-free bread.
Comments (15)I've used coconut flour a bit. Many of the coconut flour recipes I've seen use *a lot* of eggs. Not a problem for me but might be for others. The texture of the cupcakes I made was interesting - dense, but light. I need to do more experimenting, but it is a very expensive flour. Here is the *best* and easiest GF Bread recipe I have ever made. You would hardly know it is gluten free. Gluten Free Focaccia Ingredients: ● 1 1/2 tsp dry yeast ● 3/4 cup warm water ● 1 tsp sugar ● 1 cup brown rice flour ● 1/4 cup potato starch ● 1/4 cup tapioca flour ● 1 1/2 tsp xanthan gum ● 1 tsp unflavored gelatin powder ● 1 tsp dried rosemary ● 1/2 tsp gluten-free onion powder ● 3/4 tsp salt ● 2 large eggs ● 2 Tbs olive oil ● 1/2 tsp cider vinegar ● ● Topping ● 1 tsp seasoning (Italian, herb, whatever) ● 1/4 tsp salt ● 1 TBs olive oil Directions: 1. Preheat oven to 400 degrees. 2. Dissolve sugar in warm water. Sprinkle yeast into water and stir until dissolved. Set aside to foam, about 5 minutes. 3. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in a small mixer bowl. 4. Whisk eggs, olive oil and vinegar into the dissolved yeast and stir the mixture into the flour. 5. Beat dough with mixer for 2 minutes, using a spatula to keep stirring down the dough on the mixer beaters. The dough will be soft and sticky. 6. Transfer dough to an 8 x 8 or 9 x 9 inch non-stick pan coated with cooking spray and cornmeal. (I usually line pan bottom with parchment) 7. Brush top with olive oil, sprinkle with salt, and season as you wish (I use thyme) 8. Cover and let rise in warm place for 40 minutes. 9. Bake for 15 minutes. Yum! Off topic - my fab Candied Ginger Gluten-free cookie. Ingredients: * 1 cup Unsalted Butter, slightly softened * 3/4 cup Brown Sugar * 1/3 cup White Sugar * 2 Eggs * 1 tsp Vanilla * 1 cup Sorghum Flour * 1 cup Brown Rice flour * 1/2 cup Tapioca Starch/Flour * 1/2 cup Potato Starch * 1/2 tsp Baking Soda * 1 tsp Baking Powder * 1 1/2 tsp Xanthan Gum * 1/2 tsp Salt * 3/4 cup Flaked Coconut, unsweetened * 2 - 4 Tbs Coarsely Chopped Candied Ginger (I used 4), plus extra * 1/2 cup Dried Cranberries Directions: Preheat oven to 325F degrees. Mix the flours, baking soda, baking powder, salt, and xanthan gum together with a whisk and set aside. Using an electric mixer beat the butter until soft, and add the sugars, blending well. Add the eggs, one at a time, incorporating each well. Add the vanilla and blend. Add the dry ingredients until just blended Add the coconut, ginger, and cranberries and mix until just blended, about 10 seconds. Spoon a full tablespoon of dough (or use scoop) and press into a 2" circle (about 1/4" thick). Sprinkle additional chopped ginger on top of each cookie, to taste. Bake approximately 17 minutes (top of cookies won't brown much) Let cookies cool on cookie sheet for about 5 minutes before moving to cooling rack. Makes 3 to 4 dozen cookies, depending on size....See More
tjkeen
5 years ago
Islay Corbel
5 years agolast modified: 5 years ago
arkansas girl
5 years agoSolsthumper
5 years agocathyinpa
5 years agolast modified: 5 years agol pinkmountain
5 years agomamapinky0
5 years agocathyinpa
5 years agolast modified: 5 years agoI have recipe/pic of some salted pretzel rolls I've made, lpink, but additional work with those. Although I made these kaisers using sourdough, I have the granny knot instructions if you'd like. A little overproofed but they worked.
Also have this hoagie roll recipe -- not bread machine, but maybe you can modify?
And because I like to keep things real, I used a random recipe one time and obviously missed a key part LOL!
What Not To Do (although DS thought this was master chef HA!)
sidebar -- Mamapinky0 -- first and foremost, I hope!!!!!! the doctor visit went well, no surprises and things are moving in a positive direction with your daughter -- it can all be so overwhelming. Second, I hope that you're at home in your "favoritest" outfit (aka comfy clothes) and making sol's rolls. Alert possible TMI -- I shared with my husband the other day that the only things I had on that weren't thrifted or a kid castoff were my underwear and shoes :)))))))))!!!! Because that's the way I roll. Last, I'm pretty sure Mancinis on Penn Avenue is still there??? but if not, there are so many other great places in the strip that it's just a great day isn't it?
CathyinSWPA
fawnridge (Ricky)
5 years agoThis is a simple recipe for the bread machine.
- 2 cups warm water (approx. 110 F.)
- 3 teaspoons dry yeast
- 4 tablespoons of granulated sugar
- 1/3 cup vegetable oil
- 6 cups bread flour
- 1 egg white and 2 teaspoons of cold water for an egg wash
- (optional) Poppy seeds
In the bread machine, place 1/2 a cup of water and 1 tablespoon of
sugar. Stir in the yeast. Let mixture stand for a 5 minutes to dissolve
yeast. Then add the rest of the sugar, the vegetable oil and 5 cups of
the flour.Process on 'dough' cycle.
Dust in the remaining cup of flour as dough forms into a ball and seems
wet enough to receive remaining flour. If necessary, add a few drops of
warm water. When the kneading cycle is done, transfer the ball of dough
to a large greased bowl, flipping the dough one time to grease the top.
Let it rise, covered, for one hour. The dough will more than double in
size. Remove the dough from the bowl and punch it down. Cut it into 16
equal pieces and form each one into a ball. Place the balls on baking
sheets lined with parchment paper and let the balls rise for 30 minutes.Preheat oven to 400 F. Brush the balls with the egg white / water
mixture and then snip the tops crosswise with a pair of scissors.Place the trays in the oven and bake for 15 to 20 minutes until the tops start to brown.
sleevendog (5a NY 6aNYC NL CA)
5 years agol pinkmountain
5 years agobcskye
5 years agoSolsthumper
5 years agolast modified: 5 years agocathyinpa
5 years agoWanted to let you know I was having one of those days, Sol; you know where you miss every light, bag of flour breaks, phone rings hands in dough, etc. Finally sat down, opened this thread and truly laughed out loud at your post. Yes, go ahead and feel like the magician you are ;) PS We can go to Mancini's and/or do the Strip if you visit the Burgh some time! We can compare our buns with Mancini's ;0
Since mamapinky0 is working on Sol's rolls (in comfy clothes, I hope) I thought I'd give sleevendog's/smitten kitchen brioche rolls a whirl since I was going to make sandwiches for the crew today. Get a 10, and two of the crew have already eaten them plain (in fact, one for breakfast) DS kept saying those smell so good and eventually just had one with his soup yesterday.
If anyone makes this recipe, follow sleevendog's advice and go for 12. I made 8, and my husband eyes lit up as these will probably hold about 1/2 lb of sloppy joe:) HUGE Also, very sticky dough for hand kneading; IDK enough about bread machines, but I think this would be good candidate lpink. Lastly, I screwed up recipe at end and added a straight eggwash (forgot 1 T water) Had a hard time "washing" and bubbles began to appear like a horrible case of acne LOL!
Thanks sleevendog for the rec!
CathyinSWPA
PS If anyone wants a blow by blow of these, I have pics/notes on how long rising, etc. Pretty straight forward recipe though.mamapinky0
5 years agoSolsthumper
5 years agomamapinky0
5 years agosleevendog (5a NY 6aNYC NL CA)
5 years agolast modified: 5 years ago
foodonastump
5 years agosleevendog (5a NY 6aNYC NL CA)
5 years agocathyinpa
5 years agolast modified: 5 years agoI hope you're still in comfy clothes, mamapinky0! I also hope that your daughter's doctor appt went well!
Love the "mahogany", Sol LOL! I feel kind of "chefish":) Thank you so much also for updating on Annie -- been thinking about her, Ashley, kids and everyone!
The buns are pretty much gone, or spoken-for:) Will post the fake Philadelphia Cheesesteak sloppy joe when I get a chance on the WFD thread.
FOAS -- here are some pictures if it helps you to see. I also took some notes estimating how much added flour.
Initial mix
Hand knead (probably could have gone longer) in bowl to rise
One hour later
Second rise ~ 45 min (started oven)
Pre-egg wash. Did not do steam stuff in oven.
Hope that helps.
CathyinSWPA
mamapinky0
5 years ago
2ManyDiversions
5 years agoBeen trying (and failing) to stay away from this thread! I don’t have anywhere to roll out dough and right now I’d shave my head for a loaf of plain old homemade sandwich bread, and I might not think too hard about trading DH for those buns! All of them! Sol, those honey rolls look amazing! Sleevendog, you know how I feel about yours already (and all those toppings!) : ) Cathy, fan-amazing-tastic job on those buns! Gosh I’d eat that last pic with the sliced bun right now, no burger needed! Lovely photos showing that good surface tension on your dough : ) But I gotta admit, the What Not To Do photo not only made me laugh aloud at first, then I thought to myself, bet that would be featured on a gourmet buns recipe!! Mamapinky, I think you are perfectly capable of ann_t’s pizza dough! I promise it's not hard, just takes a bit of time : )
Photos for uploading · More InfoPinkmountain, the Kaiser buns are my favorite burger bun : ) Ann_T's recipe:
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They really stand up to a big juicy burger : )
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…but gotta admit, Hokkaido bread is another favorite of mine : )
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Makes for decadent french toast bread, nice dinner rolls too : )
Photos for uploading · More Infomamapinky0
5 years agocathyinpa
5 years ago2ManyDiversions
5 years agol pinkmountain
5 years agoSolsthumper
5 years agocathyinpa
5 years agolast modified: 5 years ago
Compumom
5 years agolast modified: 5 years agocathyinpa
5 years agol pinkmountain
5 years agolast modified: 5 years agomamapinky0
5 years ago
chas045
5 years agocathyinpa
5 years agol pinkmountain
5 years agomamapinky0
5 years ago2ManyDiversions
5 years agocathyinpa
5 years agolast modified: 5 years agol pinkmountain
5 years agolast modified: 5 years agoSolsthumper
5 years agolast modified: 5 years agocathyinpa
5 years agol pinkmountain
5 years agolast modified: 5 years ago
sleevendog (5a NY 6aNYC NL CA)