Text 20114, 84 rader
Skriven 2014-12-04 08:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Bread 390
=================
 -=> Dale Shipp said to Dave Drum <=-

 DS> One of our pet peeves with respect to buns is that many varieties do
 DS> not hold together long enough to finish the hot dog/hamburger.  Most of
 DS> the store brand buns are in that category.  The only ones we have found
 DS> that do not fall apart by the time you are half way through are a brand
 DS> of potato buns.

You could get baguette or Italian-style rolls, such as
Wegmans carries (for probably twice as much as the spongy
one cost - but there's twice the substance and flavor as
well).

 DS> The hot dogs we buy are no-fat kosher and they come seven to a
 DS> package. We usually put 1 1/2 dog on a bun, twice -- and that leaves
 DS> one hot dog left.  It becomes a late night protein stack later on.

7 in a package, does that mean 14 oz?

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hamburger Buns
 Categories: Breads
   Servings:  1

    1/4    To 1 cup warm water
      1 tb Sugar
      1 pk Active dry yeast
  2 3/4 c  All-purpose flour
      2 tb Instant nonfat dry milk
  1 1/2 tb Butter or margarine
      1 ts Salt
      1    Egg, beaten

  Makes 1 dozen buns

  Combine 1/4 cup of the water, sugar and yeast.  Stir to dissolve yeast and
  let stand until bubbly, about 5 minutes.

  Fit processor with steel blade.  Measure flour, dry milk, butter and salt
  into work bowl.  Process until mixed, about 15 seconds.

  Add yeast mixture to flour mixture.  Process until blended, about 10
  seconds.

  Turn on processor and very slowly drizzle just enough remaining water
  through feed tube into flour mixture so dough forms a ball that cleans
  sides of bowl.  Process until ball turns around bowl about 25 times. Turn
  off processor and let dough stand 1 to 2 minutes.

  Turn on processor and gradually drizzle in enough remaining water to make
  dough soft, smooth and satiny but not sticky.  Process until dough turns
  around bowl about 15 times.

  Turn dough onto lightly greased surface.  Cover with inverted bowl or
  plastic wrap.  Let stand 30 minutes.

  Knead dough 3 or 4 times.  Divide dough into 12 equal pieces. Shape each
  into a smooth ball and place on greased cookie sheet. Flatten balls using
  palm of hand.  Let stand in warm place until doubled, about 45 minutes.

  Heat oven to 375 F.  Brush buns with beaten egg.  Bake until golden, 20 -
  25 minutes.

  Remove immediately from cookie sheet and cool on wire rack.

  HOT DOG BUNS:  Prepare dough as dirceted for Hamburger Buns and divide into
  12 equal pieces.  Shape each piece into bun 6 inches long. Let rise and
  bake as for Hamburger Buns.

  ONION ROLLS:  Prepare dough as directed for Hamburger Buns adding 1
  tablespoon instant minced onions and 1 teaspoon caraway seeds to work bowl
  with flour, dry milk, butter and salt.  Divide dough into 12 equal parts.
  Shape each part into buns 6 inches long. Let rise and bake as directed for
  Hamburger Buns.

  Food Processor Bread Book From the collection of Jim Vorheis

MMMMM


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