Convert loaf recipe to sandwich rolls
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Big holes in my loaf bread
Comments (7)There's usually not just one thing that causes a problem in bread making. Some possibilities... 1. Did you do a good job punching down the dough and removing air-holes before shaping? 2. Did you allow it to rise too long after it was panned? This would be what I would guess is the problem. Never allow dough to rise to the clock - a certain amount of time. Time is only a poor guess. Dough rises based on ambient temperature, yeast activity, and humidity - NEVER a clock. Rule of thumb, the dough log is 1/3 the size of the finished loaf. Allow it to rise to double (just under is actually better because our flour is no longer bromated and doesn't have the extensibility it once did), so that accounts for 2/3 of the finished size of the loaf. The oven-spring (the amount the loaf rises once it's in the oven) accounts for the last 1/3 of the loaf size. If you are allowing the dough to rise to the size you'd like the finished loaf, you are over-proofing. If you are putting the wrong amount of dough in the pan, that can be another way dough can over-proof. A 9x5-inch loaf pan is designed for quick breads and is often used for yeast breads as well. They hold 2-pounds + of dough (you may want to scale your dough so that you use the correct amount of dough in the correct pan). If your recipe makes 1.5-pounds, then use a standard 8-1/2x4-1/2-inch loaf pan. A couple lesser causes: 3. Too much yeast can also cause large holes. 4. Under-kneading is yet one more cause. Check out the troubleshooting information at the link below. You can also find troubleshooting information at most of the yeast brands web sites. -Grainlady Here is a link that might be useful: Baking 911- bread problems...See MoreHelp! I lost my cinnamon rolls recipe that Annie gave me
Comments (10)Sorry all I have is the Sinbun Recipe ( Cinnamon Bunns or Sticky Bunns ) Lous Cinnamon Buns ------ SS Pan ,9 ½ in by 12 in by 2 ½ in deep Or Pyrex baking dish 3/4 stick of butter and 1 tablesp. Of Vegetable oil Pancake syrup , Brown Sugar and a little granulated sugar Cinnamon and Raisins Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes) Level it across the pan and back into the refrig to harden. Take it out and Sprinkle very little oil and move it around with the back of a spoon. Dribble some pancake syrup all around the pan , then a little gran. Sugar Then lay in some brown sugar . Dont be chincey , leave some lumps. Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts, If you want to. If you dont want to , dont do it but dont blame me , if you didnt Do and wish you had done , etc. Take half + of the recipe of the Braided Bread dough and roll it out to about 3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier. Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup, Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely, Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way and half again before cutting., into 8 pieces. Do the same to the other piece of dough Place these pieces in the pan that you prepared , leaving spaces in between , because the dough will grow. Push them around with your fingers, to fill the pan evenly. When the dough is doubled , bake in a 320 degree oven , on a shelf near the top, for about 25 to 35 minutes or golden brown. You can Baste , with an egg milk mix, while baking. When it is removed from the oven , place a piece of aluminum foil over it and a large cutting board or cookie tin and then flip it over and remove the pan. If some of the goodies stay in the pan take them out right away and patch the Buns while the goo is still hot. WARNING !!!! Get away from them until they cool. !!!!!!!! You will burn your lips Now you can see if you used enough brown sugar and gooey stuff. . Braided Bread Everyone has their own way to do this, which is better. But! I like to cook and bake using easier ways, long as the end results are the same. I've used this recipe since I got out of the Army, a very long time ago and converted it from Army Baking (Large amounts )to Home Baking. It wasn't easy going from 4 Quarts to 4 cups , etc. But I worked it out. I got the results that I wanted and I'm passing it on to everyone . Here is the recipe: Luigis - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc. 2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk 1 1/3 cup of Sugar 3 large eggs- beaten (save ½ egg w. a little milk for basting ) 1 tablesp.+ of Vanilla - - ½ cup + of oil - - ½ teasp. Salt 2 packs of Fleischmans Active dry yeast AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnt stick to your hands. I now substitute a cup of WW Flour. Makes it more tender. Stir the yeast in a 1/3 cup of warm water w. ½ spoon of sugar, to test it for raising. In a large mixing bowl, or (KA mixer) place the warm milk ( not hot ) add the sugar ,vanilla , salt & eggs Beat until the sugar is dissolved and add the Yeast and mix well. Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes. Add flour until you make a " soft " Ball of dough that doesnt stick to your hands. Dont make it too stiff , try to keep it a "soft dough." On the Work Top, Sprinkle some flour under the ball and Knead it until smooth. Place it in a large bowl, Rub some oil on top. Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it. Place a pan of hot water on the bottom shelf. Then place the dough bowl in the oven to rise. When ( doubled ) deflate and put it out of the bowl onto a floured worktop. Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ). Divide each piece into 3. Roll each of these 3 pieces into the shape of a sweet potato ( about 12 in long ). With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you , twist each piece clockwise about 8 times and lay them down so you can Platt or Braid them and stick the other ends together There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things. Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans. Preheat the oven to 400 deg. Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan. Baste them with the egg mix and rotate them back into the oven and ( Turn temperature down to 325 deg.) Baste again when they are a dark tan. Cook till a rich brown, mahogany color. Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!! This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool . But it do look great !!! & Professional This dough can also be used for Cinnamon Buns . I use it for Bagels too. I like the Hardly Noticeable, sweet taste....See MoreEstimating weight of loaf of bread
Comments (7)terrapots - Those are dough weights. They are preceeded by the approximate amount of flour in a recipe it takes to achieve that much dough. You lose a certain percentage of the weight when moisture is expelled during baking, so the end product is lighter than the dough amount. Using the wrong size pan for the wrong amount of dough is one of the biggest reasons for over- or under- proofing a loaf of bread, creating a mushroom-shaped loaf, or shredding on the sides of the panned loaf. I use a pullman pan a lot (a bread pan with a lid that bakes crustless, square, sandwich loaves). It requires 1-pound of dough. If I put much more in the pan than that, it will oooz out of any crack during baking. So it's important to weigh the dough amount. My favorite 100% whole wheat recipe usually makes around 2 pounds 8 oz., so I can do other things with the additional dough if I make a 1# pullman loaf. I can make 6 pecan rolls in a jumbo muffin tin with 1# of dough. With 6-8 oz. of dough I can make 2-4 hot dog buns. 1.5 pounds of dough will make 12 cinnamon rolls. So with one recipe of dough, I usually make several things. I also scale the dough when making multiple loaves. When they are done they are close to the same size and when you bake them they are done in approximately the same amount of time because they are of equal size. I also scale each dinner roll, hamburger/sandwich rolls, hot dog buns, etc. I do it so that they are close to the same size and bake evenly, but I also scale these so that I know approximately how much bread there is per serving. I'm a serving-size freak. -Grainlady...See MoreMeat Loaf-Share Your Secret Ingredient
Comments (53)I like Rachel Ray's version. She has all the regular ingredients, but you take a cup of salsa and 1/2 barbeque sauce mixed together. Plus grill seasoning to give it a kick! My DH hates ketchup so it's a good compromise. She cooks it in a cupcake pan for individual servings, but I think it makes a total mess that way. I have made them into meatballs and cooked on a broiler pan to let the grease drain. I also have used ground turkey to lighten it up!...See MoreLars
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