Hi there! This may or may not be a silly question, but as a bread baking newbie it's one I felt the need to ask before wasting tons of dough trying it myself
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I do it all of the time. I bake my bread at 350 for 33 minutes and my buns for 14 minutes.
I get 16 buns out of one standard loaf. I just cut the dough into 16 equal pieces, ball them up, flatten them on to a buttered cookie sheet, turn them over and flatten them again. Then I let them rise for 21 minutes. I flatten them again and let them rise for 7 more minutes then I put them in the oven.
After they cool, I slice them for hamburgers, put them in a ziploc bag and dump them in the freezer.
I usually make three to six loaves at a time, and then don't need to buy bread for the next month.
I've been doing this for several years because I quickly discovered when I started making bread that a loaf would be eaten in 10 minutes, but people would only eat one or two buns at a time.
Here's my recipe:
Pineapple Bread (I only recently started substituting juice for water, water works just fine)
1 C warmed Pineapple juice (NOT HOT!) 2T butter 1 Egg 2 T Milk 1 t Salt 4 C Flour 1 short T yeast (or 1 yeast packet)
Preheat oven to 350F. Pour juice into mixer bowl, add all ingredients. Using a bread hook, mix on low for 15 minutes check after a few minutes for consistency. If dough is not smooth and elastic, add either more pineapple juice or more flour to get to the right consistency. Let rise for 15 minutes. Mix on low for 15 minutes more. Transfer to buttered/greased bread pan. Cover with a damp towel and allow to rise for 15 to 30 minutes. Bake for 33
Before I gave my bread machine to my daughter, I just took it out of the machine after the first mixing and started another loaf before it had time to start back up from the first rise.
Wow, this was really helpful! Thank you so much for all the information... it doesn't seem as daunting a task as I thought! I'll have to give these a try :)
If you have to err one direction or the other, being a bit too wet is better than a bit too dry. It rises better. Flouring your work surface and hands if it is too wet is really necessary. It lets you handle the dough without it sticking to everything.
Will do! I do have one question though... is it doable without having a stand mixer with a bread hook? I basically have the good old "by hand" method, and a hand mixer. I really need to invest in a stand mixer... everything I want to do seems to call for one!
I've never tried to do it with a regular mixer, but you know, we made bread for centuries before we had mixers at all, so I don't see why not. The one problem I see is getting the dough out of the beaters. I think you might need to actually do it by hand. I'd start with 3 cups of flour and knead the last cup in by hand. Look at it before turning it out onto your heavily floured surface, because you don't want it to actually pour. That sounds like a disaster waiting to happen.
I used to make all my yeast breads by hand until my mom gave me the bread machine that SHE was gifted it. I found that only really wet bread doughs like ciabatta breads benefited from being made in a bread machine and haven't ever resorted to my stand mixer as the cleanup for it takes more time than simply kneading dough for a single loaf for 8-9 min.
Here are my 3 favourite bread recipes. I use the basic one for making 2 pizza or a dozen large hamburger buns.
Basic Bread (1 1/2 pound loaf)
3 1/4 cups all purpose flour plus more for kneading 1 1/4 cups water, divided ( 1/4 cup warmed slightly) 1 tsp salt 1 tsp sugar 1 packet ( 2 1/4 tsp) granulated yeast 1 tbsp extra virgin olive oil
In a small bowl, stir 1 tsp sugar into 1/4 cup warm water. Sprinkle the yeast on top. Let rise for 10 min until the mixture is frothy.
Put the flour and salt into a large mixing bowl. Stir in the activated yeast mixture, the olive oil and the rest of the water with a fork until it holds together into a ball. Remove the ball of dough to a floured surface and knead 8-10 min until the dough is smooth and elastic. Oil the mixing bowl lightly and put in the ball of kneaded dough. Cover with a piece of saran wrap and a large towel/cloth and put in a warm place for an hour or until the dough has doubled in size.
Prepare a baking sheet with sprinkled cornmeal. Shape the dough into 2 baguettes onto the baking sheet, cover again and let rise a second time until the baguettes have doubled in size.
Preheat oven to 400 degrees Fahrenheit.
Brush or sprinkle the tops of the baguettes with water and place a pan of boiling hot water on lower shell in the oven. Place tray with breads so they're in the middle of the oven. Bake at 400 F for 20 min
My Dilly-Onion Braid
1 medium onion, finely chopped 3 - 3 1/2 cups all purpose flour 1 pkt instant yeast 2 tbsp sugar, divided 1/4 cup warm water 1 tsp salt 2 tbsp olive oil 1 tbsp dill seed 1 tbsp dill weed 3/4 - 1 cup sour cream 1 egg (2nd egg may be used for brushing top of braid)
Fry onion in olive oil, let cool.
Activate yeast in 1/4 c warm water and 1 tsp sugar. Beat egg into sour cream.
In a large bowl, add 3 1/4 c flour, salt, remainder of sugar, dill seed and dill weed. Stir in cooled onion and oil, activated yeast and egg/sour cream mixture. Knead 5-8 min, adding enough flour to make a loose dough. In an oiled bowl, cover and let rise for 1 hr or til doubled. Cut into 3 pieces, roll into 12-14" strips and braid onto seasoned baking sheet. Or you can sprinkle corn meal onto baking sheet.
Let rise again, covered, til doubled in size. Brush with milk or beaten egg and bake at 350 for 30-40 min or until golden brown and bottom sounds hollow when rapped with knuckle.
Sundried Tomato and Basil Bread
3 1/4 - 3 1/2 cups all purpose flour 1 1/4 cups water 1 tsp salt 1/2 tbsp sugar *(reduce?) 1 packet yeast 1 tsp dried basil 1/4-1/3 cup chopped sun dried tomatoes 1/2 tsp garlic powder
Use instructions from the Dilly Bread but instead of dividing into 3 braids, divide dough into two pieces.
Shape into 2 baguettes, brush top with water and place pan of boiling hot water on lower shelf. Place tray with breads so they're in the middle of the oven. Bake at 400 F for 20 min.
NOTE: Top IS crunchy but also gets very dark due to extra sugar and tomato.
If you read the baking guide link I included above you'll find.
Adding Moisture While Baking
The level of moisture in the oven is an important factor in achieving proper results when baking bread. Moisture, in the form of steam, allows the bread to form a thin, golden crust while allowing the interior to remain soft and moist. It is often beneficial to add moisture to the oven either before the bread is placed in the oven or during the baking process. There are a number of methods for adding moisture to the oven.
I get 16 buns out of one standard loaf. I just cut the dough into 16 equal pieces, ball them up, flatten them on to a buttered cookie sheet, turn them over and flatten them again. Then I let them rise for 21 minutes. I flatten them again and let them rise for 7 more minutes then I put them in the oven.
After they cool, I slice them for hamburgers, put them in a ziploc bag and dump them in the freezer.
I usually make three to six loaves at a time, and then don't need to buy bread for the next month.
I've been doing this for several years because I quickly discovered when I started making bread that a loaf would be eaten in 10 minutes, but people would only eat one or two buns at a time.
Here's my recipe:
Pineapple Bread (I only recently started substituting juice for water, water works just fine)
1 C warmed Pineapple juice (NOT HOT!)
2T butter
1 Egg
2 T Milk
1 t Salt
4 C Flour
1 short T yeast (or 1 yeast packet)
Preheat oven to 350F. Pour juice into mixer bowl, add all ingredients. Using a bread hook, mix on low for 15 minutes check after a few minutes for consistency. If dough is not smooth and elastic, add either more pineapple juice or more flour to get to the right consistency. Let rise for 15 minutes. Mix on low for 15 minutes more. Transfer to buttered/greased bread pan. Cover with a damp towel and allow to rise for 15 to 30 minutes. Bake for 33
Before I gave my bread machine to my daughter, I just took it out of the machine after the first mixing and started another loaf before it had time to start back up from the first rise.
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Here are my 3 favourite bread recipes. I use the basic one for making 2 pizza or a dozen large hamburger buns.
Basic Bread (1 1/2 pound loaf)
3 1/4 cups all purpose flour plus more for kneading
1 1/4 cups water, divided ( 1/4 cup warmed slightly)
1 tsp salt
1 tsp sugar
1 packet ( 2 1/4 tsp) granulated yeast
1 tbsp extra virgin olive oil
In a small bowl, stir 1 tsp sugar into 1/4 cup warm water. Sprinkle the yeast on top. Let rise for 10 min until the mixture is frothy.
Put the flour and salt into a large mixing bowl. Stir in the activated yeast mixture, the olive oil and the rest of the water with a fork until it holds together into a ball. Remove the ball of dough to a floured surface and knead 8-10 min until the dough is smooth and elastic. Oil the mixing bowl lightly and put in the ball of kneaded dough. Cover with a piece of saran wrap and a large towel/cloth and put in a warm place for an hour or until the dough has doubled in size.
Prepare a baking sheet with sprinkled cornmeal. Shape the dough into 2 baguettes onto the baking sheet, cover again and let rise a second time until the baguettes have doubled in size.
Preheat oven to 400 degrees Fahrenheit.
Brush or sprinkle the tops of the baguettes with water and place a pan of boiling hot water on lower shell in the oven. Place tray with breads so they're in the middle of the oven. Bake at 400 F for 20 min
My Dilly-Onion Braid
1 medium onion, finely chopped
3 - 3 1/2 cups all purpose flour
1 pkt instant yeast
2 tbsp sugar, divided
1/4 cup warm water
1 tsp salt
2 tbsp olive oil
1 tbsp dill seed
1 tbsp dill weed
3/4 - 1 cup sour cream
1 egg (2nd egg may be used for brushing top of braid)
Fry onion in olive oil, let cool.
Activate yeast in 1/4 c warm water and 1 tsp sugar. Beat egg into sour cream.
In a large bowl, add 3 1/4 c flour, salt, remainder of sugar, dill seed and dill weed. Stir in cooled onion and oil, activated yeast and egg/sour cream mixture. Knead 5-8 min, adding enough flour to make a loose dough. In an oiled bowl, cover and let rise for 1 hr or til doubled. Cut into 3 pieces, roll into 12-14" strips and braid onto seasoned baking sheet. Or you can sprinkle corn meal onto baking sheet.
Let rise again, covered, til doubled in size. Brush with milk or beaten egg and bake at 350 for 30-40 min or until golden brown and bottom sounds hollow when rapped with knuckle.
Sundried Tomato and Basil Bread
3 1/4 - 3 1/2 cups all purpose flour
1 1/4 cups water
1 tsp salt
1/2 tbsp sugar *(reduce?)
1 packet yeast
1 tsp dried basil
1/4-1/3 cup chopped sun dried tomatoes
1/2 tsp garlic powder
Use instructions from the Dilly Bread but instead of dividing into 3 braids, divide dough into two pieces.
Shape into 2 baguettes, brush top with water and place pan of boiling hot water on lower shelf. Place tray with breads so they're in the middle of the oven. Bake at 400 F for 20 min.
NOTE: Top IS crunchy but also gets very dark due to extra sugar and tomato.
Reply
Reply
Adding Moisture While Baking
The level of moisture in the oven is an important factor in achieving proper results when baking bread. Moisture, in the form of steam, allows the bread to form a thin, golden crust while allowing the interior to remain soft and moist. It is often beneficial to add moisture to the oven either before the bread is placed in the oven or during the baking process. There are a number of methods for adding moisture to the oven.
Reply
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