Category: bread


Chinese BBQ Pork Buns baked

Author: Mama Bear Email  | Filed under: bread with 99 words and 2162 views


This recipe on YouTube looked good and will try it sometime.

2-1/3 c bread flour
2-1/2 c AP flour
1 c warm milk
2/3 c sugar
3.5 t dry yeast
2 eggs
1 t kosher salt
7 T butter

Kneed into elastic dough. Let rise for 1 hour or doubled in size and when poked with a floured finger the hole stays. Divide the dough into 20 pieces and make into round balls. Let rest for 20 minutes. Make the buns and put them in the fridge overnight. Let buns rise for 1 hour in warm place. Brush buns with egg wash and bake at 375 degrees for 12-15 minutes.


Vietnamese Baguette

Author: Mama Bear Email  | Filed under: bread with 210 words and 1770 views

Okay, while I'm thinking about French dip sandwich, I'm thinking about the bread as well and here's a recipe that I've been eyeing for awhile so I think I'll try it tomorrow. I think my food processor is reasonably big and I have a baguette pan.

Absolutely love this recipe :p

Makes two 15-inch loaves, each about 14 ounces

1 (1/4 ounce)fast-rise yeast, SAF brand preferred
1-1/2 cup warm water (105-115°F)
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon sugar

Place dry ingredients into food processor. Mix until blended. Add water and mix until dough forms and pulls away from the side.

Let it sit until doubled (about an hour).
Pulse for a few seconds to "punch down" the dough. Let it double (45min)
Pulse for a few seconds to "punch down" the dough. Let it double (30min)

Dust the work surface with flour. Shape dough into two loaves. I put them onto a French loaf pan and let it rise.

Meanwhile, preheat the oven to 450 degrees and use your favorite steam generating method for baking (mine is preheat a cast iron pan filled with lava rocks and as the bread goes in, pour hot water into the pan, watch out for the steam though). Slash the bread and bake for 25 minutes.


40-Minute Hamburger Buns

Author: Mama Bear Email  | Filed under: bread with 122 words and 738 views


Tried this from Taste of Home and it's definitely a keeper!


2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour


In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.

Yield: 1 dozen.


Auntie Anne's Pretzels - Copycat

Author: Mama Bear Email  | Filed under: bread with 264 words and 1754 views

Tried this pretzel recipe this afternoon and the kids liked it. It was pretty easy to make, though I really didn't think that much of the recipe, but like I said, kids like it.


o 1 1/2 cups water
o 1 1/4 teaspoons active dry yeast ( 1 pkg.)
o 2 tablespoons brown sugar
o 1 1/4 teaspoons salt
o 1 cup bread flour
o 3 cups flour
o 2 cups water
o 2 tablespoons baking soda
o coarse salt
o 2 -4 tablespoons butter ( melted)


1. Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.
2. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.
3. Let rise at least 1/2 hour.
4. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda.
5. Be certain to stir often.
6. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.
7. Dip pretzel in soda solution and place on greased baking sheet.
8. Allow pretzels to rise again.
9. Bake in oven at 450 for about 10 minutes or until golden.
10. Brush with melted butter.
11. Toppings: After you brush with butter try sprinkling with coarse salt.
12. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar.
13. Dip the pretzel into the butter, coating both sides generously.
14. Then dip again into the cinnamon mixture.
15. Notes: The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be.


king's hawaiian bread recipe

Author: Mama Bear Email  | Filed under: bread with 287 words and 1364 views

This recipe is taken from this is a very soft and sweet dinner roll that my kids really liked.


* 6 cups all-purpose flour
* 1/2 cup flour
* 3 eggs
* 2 cups pineapple juice
* 3/4 cup sugar
* 1/2 teaspoon ginger
* 1 teaspoon vanilla
* 2 (1/4 ounce) envelopes yeast
* 1/2 cup butter or margarine, melted (one stick)

Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.

Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix.

Add the remaining 3 cups of flour and mix in . Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.

Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. This s a very sticky dough so don't over handle it. I dumped the 1/2 c flour onto my kneading surface before dumping out the dough and just folded the dough onto itself with the help of a dough scrapper. Divide into three equal parts.

Place greased and floured loaf pans or shape into 48 dinner rolls and placed them on a greased 1/2 sheet pan.. Cover and place in a warm place to rise for 1 hour.

Bake at 350 degrees for 25-30 minutes or golden brown.

Note: next time I may try making these as whole wheat rolls. Mix the pineapple juice into all 6 cups of flour and let it soak overnight and then continue. Or, just make the dough before going to bed and let the dough rise in the fridge to really hydrate the flour before continuing the next day.


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