Let's talk homemade bread! I love bread! I love to make it and love to eat it even more!
So what is the basic recipe?
1 Tbsp. yeast
1/2 tsp salt
1/8 cup butter melted
1/8 cup honey
1/2 cup oats
1 cups whole wheat
2 1/2 give or take cups white flour
Don't like whole wheat substitute another cup of white. Don't want oats substitute with white flour. Don't have honey use sugar.
I weigh out the dough for each particular product.
Bead: 1 pound 6 ounces per loaf
I found that these weights work best for our particular needs at the restaurant. I no longer need to weigh out each individual hamburger bun. After rolling out hundreds and hundreds of buns by hand, I can now tell if the dough ball is approximately the right size. Thank heavens. I do however, still weigh the dough for bread loafs. It helps me create consistent sized loaves.
- I do not flour the surface I am going to work my dough on. Instead I spray the surface with cooking spray
- I spray all my bread products with butter spray just after they come out of the oven
- A stickier dough is easier to work with than a dough with to much flour added
- If you do not eat your bread right away it is best to store it in the refrigerator or at least a dark cool place. Homemade bread does not contain preservatives, thus, it does not last as long.
- Make sure your bread is completely cooled before storing it in a plastic bag.
- A good serrated knife is a must for cutting slices of bread. My favorite bread knife is a bow knife.
- I like to bake my dinner rolls in muffin tins. It makes for constantly shaped rolls
- For hamburger buns I ball the dough by hand and place on a bakers sheet. Then, I press the balls down to flatten them out slightly. Cover and let rise to double.
|Cinnamon roll Bread|