Home Bread-Bakers v006.n074.17

bread-bakers-digest V6 #72

BreadMagician@prodigy.com (MRS LINDA L REHBERG)
Wed, 21 Feb 1996 01:26:03 EST
To Lorna:
  You asked why it takes longer for sweet, rich bread doughs to rise. 
 Here's a very non-chemical answer:  Compare it to you sitting down 
to a moderate meal, say a stir-fry and rice dinner compared to a 12-
course banquet with lots of rich, heavy goodies for dessert.  Getting 
up from the table after the latter meal, the best way to describe how 
you would feel is sluggish.  That's basically what happens to those 
little yeasties, too.<G>

To Debbie:
  Here's our favorite hamburger bun recipe:


These are definitely five-star hamburger buns.  You'll never
go back to the store-bought version once you've tried these.

     1 1/2-pound                        1-pound
1 cup water                         5/8 cup water
1 egg                                  1 egg
2 cups all-purpose or            1 1/3 cups all-purpose or
  unbleached flour                   unbleached flour
1 cup whole-wheat flour        2/3 cup whole-wheat flour
3/4 teaspoon salt                 1/2 teaspoon salt
1/4 cup shortening               3 tablespoons shortening
1/4 cup sugar                      3 tablespoons sugar
3 teaspoons RED STAR        3 teaspoons RED STAR
  active dry yeast                      active dry yeast

Place all ingredients in bread pan, select "dough" setting,
and press "start".

Once dough has risen long enough, the machine will beep.
Turn off bread machine, remove bread pan, and turn out
dough onto a floured counter top or cutting board.  Gently
roll and shape the dough into a 12-inch rope.

For 1 1/2-pound:  With a sharp knife, divide dough into 8
pieces for hamburger buns or 12 pieces for hot dog buns.

For 1-pound:  With a sharp knife, divide dough into 6 pieces
for hamburger buns or 8 pieces for hot dog buns.

Grease a cookie sheet.  Roll pieces of dough into balls and
flatten for hamburger buns or shape into 6-inch long rolls
for hot dog buns.  Place on prepared cookie sheet. Cover and
let rise in warm oven 10 to 15 minutes until almost doubled.
(Hint: To warm up oven slightly, turn oven on "warm" for two
minutes, then turn it off, place covered dough in oven to

Preheat oven to 400~F.  Bake 12 to 15 minutes until golden
brown.  Remove from oven and cool on racks.  When ready to
use, split buns in half horizontally.  These will keep in a
plastic bag in the freezer for 3 to 4 weeks.

1 1/2-pound yields 8 hamburger or 12 hot dog buns
1-pound yields 6 hamburger or 8 hot dog buns

From:  "Bread Machine Magic" by Linda Rehberg, Lois Conway