Archive for the ‘Bread & Pastry – Bread Machine’ Category
Soft Bread (Bread Machine)
This is the name of the bread in my bread machine recipe book, and it is good and spot on! This is my Go-To recipe now for soft white bread. I make this in 1 pound (500 gram loaves) as it is only my wife and me here at the house that eat bread. For this recipe, only in ml measuring cup and a digital scale for weights, very important.
Equipment
- Bread Machine
Ingredients
- 160 ml water
- 2 tablespoons butter, softened
- ½ teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons milk powder
- 300 grams all purpose flour
- 1 teaspoon instant dry yeast
Instructions
- Add the ingredients to your bread machine in the order listed or by the manufacturer.
- On the controls, select Soft Bread, White Bread, or Plain Bread or what ever your model states for basic bread, weight 500 g (1 lb), and crust as desired. Press start.
- At the end of the cycle, using kitchen mitts, remove the loaf pan and turn out the loaf to a wire rack to cool. (I took this photo right after making my first loaf of bread in a bread machine, the house smelled wonderful while it was baking. Once I took it out of the pan, cut a few slices, slathered with butter, and my wife and I each devoured a slice!)
Hamburger Buns (Bread Machine)
Let your bread machine do the heavy work, but you will cook these in your oven. I have made these and the taste is perfect, and they are durable, meaning they are not going to fall apart if lots of sauce is used.
Equipment
- Bread Machine
- Oven
- Baking Sheet
Ingredients
- water, see Step 1
- 1 egg, see Step 1
- 2 tablespoons butter, softened
- 1½ teaspoons salt
- 1 tablespoon sugar
- 384 grams all purpose flour, 3 cups if no scale
- 1½ teaspoons instant dry yeast
Instructions
- Crack an egg into a measuring cup and lightly scramble with a fork, then add water to make 1 cup of liquid.
- Pour the egg and water mixture into your bread machine, the add the remaining ingredients in the order listed or as specified by the manufacturer. Set to Dough (or Leavened Dough) and press start. The run time should be around 1 hour 20 minutes to 1 hour 30 minutes depending on your machine.
- When the bread machine says it is done, using floured hands, turn the dough out onto a floured surface.
- Using a pastry cutter or large knife, cut the dough in half, and cut each half into 3 or 4 pieces, like cutting a pie. 3 for big buns, 4 for smaller buns (which are probably average size buns).
- Take a baking sheet or two and just spread some flour on them, nothing heavy, just rub it around a bit. Now with the dough pieces, use floured hands each in a karate chop position, roll each piece of dough between your hands to make a round ball, no need to pick the ball up to do this, as they are very soft, and are also rising while you do this. Quickly roll each into a round ball and place these on the baking sheet.
- Cover the sheets with a towel and let rise for about 30-40 minutes, or until doubled in size or nearly doubled.
- Preheat your oven to 180° C (350° F).
- Mix up 1 egg and a tablespoon of water, just before putting into the oven, lightly brush (do not deflate the dough) with the egg wash, and lightly sprinkle with white sesame seeds if desired.
- Bake for 20-30 minutes, or until rolls turn a golden brown indicating they are done, remove from the oven, cool for a few minutes then transfer to a wire rack to cool completely.
- And another batch with sesame seeds added.
Notes
Additional flour guidance and information provided by good friend, Garland Davis, US Navy Cook (Ret), United States.
Crescent Rolls (Bread Machine)
This makes 16-24 rolls depending on the size you want. Basically this makes two 8 oz containers which are 8 rolls each, however, these are much tastier! Light, fluffy, and buttery, excellent rolls. Highly recommended if you really like crescent rolls, you will not be disappointed. If using this recipe in place of the store bought containers, cut the recipe in half by changing the servings to 8 rolls if your recipe calls for just one 8 oz container. If your recipe calls for two containers, use the recipe as stated.
Equipment
- Bread Machine
- Oven
- Baking Sheet
Ingredients
- 1 cup milk, warmed
- ½ cup butter, melted
- 2 eggs, beaten
- 4 cups all purpose flour, (512 grams if using a scale)
- ⅓ cup sugar
- 1 teaspoon salt
- 2½ teaspoons instant dry yeast
Instructions
- Place the Ingredients listed in your bread machine in the order listed and choose the dough/raw dough cycle. While the bread machine is doing its thing, about 20 minutes, take out an additional 4-6 tablespoons of butter from the fridge and let soften on the counter in a small bowl, you will use this butter as directed after the dough comes out of the machine.
- After the cycle, remove dough to a floured surface using floured hands. Divide dough in half. Roll out each half into circle. Spread some softened butter onto each circle with a pastry brush and cut each circle into 8 or 12 pie-shaped wedges, depending on the size of roll you want.
- Starting with the wide end, roll up each wedge. Place on baking sheet with the point end down, cover with a cloth and let stand for about 1-2 hours until rolls have doubled in size. About 30 minutes before the end of the rise time, preheat your oven to 180° C (350° F). At this point, take out an additional ¼-½ cup butter and melt that, this will be used when the rolls come out of the oven.
- One batch ready.
- Second batch ready.
- Bake for 20 minutes or until golden brown, remove from oven and brush with melted butter. First batch done.
- Second batch done.
- A few got pretty big.
- If using these for another recipe other than rolls, use the dough prior to cutting into wedges and use as the other recipe directs.
Notes
Used in Recipes Listed on this Site:
- Pigs in Blankets, made it, GO-TO recipe.
- Sausage, Egg & Cheese Crescent Rolls, made it.
