BREAD DOUGH SPREADS OUT RECIPES
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BEST BREAD DOUGH RECIPE - FOOD.COM
This bread dough is great for dinner rolls, but it's also fantastic for loaf, kolaches and CINNAMON ROLLS! It can be made by hand, or in a 2lb bread machine. (UPDATED!)
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 12-18 dinner rolls, 6-18 serving(s)
Number Of Ingredients 13
Steps:
- DOUGH BY HAND: Mix water, yeast and sugar. Set aside.
- Mix ALL of the pudding mix with the milk.
- Add melted butter, egg and salt. Mix well. For really soft rolls, don't use the egg; for cinnamon rolls, the egg is a must -- otherwise they flatten out (but they're still tasty!).
- Add yeast mixture. Mix, then knead in flour until dough is smooth.
- Set in a warm place for 1 hour, then punch it down. Let it rise again for another 45 minutes.
- DOUGH IN 2LB BREAD MACHINE: Put the ingredients in the machine in the order listed above. Use the DOUGH setting.
- DO NOT COOK A LOAF OF THIS IN THE BREAD MACHINE! It is a very airy bread, and it will probably ruin your bread machine! (Lesson learned the hard way -- ).
- TO MAKE DINNER ROLLS: Form the dough into 1.5 to 2 inch balls, and place 1 inch apart on a cookie sheet. Bake in 350 degree oven for 15 to 20 minutes until golden on top.
- TO MAKE KOLACHES: Form the dough into 1.5 to 2 inch balls. Put mini-sausage and cheese on top, then pull the dough around and wrap it up as best you can. Place 1 inch apart on a cookie sheet. Bake as for DINNER ROLLS.
- CINNAMON ROLLS: Roll dough to 0.25 inch thick rectangle on a floured surface. Mix 1/2 cup melted butter, 1/3 cup cinnamon and 1 cup sugar; spread evenly (as best you can) over the surface of the dough.
- Roll up tightly, starting from a long side. Slice at 1 to 2 inch intervals. Place slices on a greased cookie sheet, 2 inches apart. (Pour a little melted butter over each one to make the rolls extra moist!).
- Cover and let rise 30 minutes.
- Bake at 350 degrees for 15 - 20 minutes. Remove them as soon as they turn golden. Frost with cream cheese frosting.
Nutrition Facts : Calories 390.2, FatContent 6.5, SaturatedFatContent 3.8, CholesterolContent 17.3, SodiumContent 479.2, CarbohydrateContent 73.8, FiberContent 1.9, SugarContent 23.4, ProteinContent 8.6
10 BEST HOMEMADE SPREADS FOR BREAD RECIPES | YUMMLY
Dec 24, 2021 · Cheese Bread and Olive- Oregano Spread Hoje para Jantar sugar, salt, parsley sprig, bread dough, olive spread, baker's yeast and 6 more Express Sardine Spread for the Holidays On dine chez Nanou
From yummly.com
From yummly.com
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BREAD TIP 24 - HOW TO STOP YOUR BREAD DOUGH FROM SPREADING ...
Feb 16, 2017 · Such a common problem! Bread doughs that like to spread themselves all over the tray, instead of proving up tall and proud. It is all down to shaping technique, building tension across the top of the dough to hold it in place.
From bakewithjack.co.uk
From bakewithjack.co.uk
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FROZEN BREAD DOUGH RECIPES | ALLRECIPES
A quick and easy recipe for making focaccia bread. Begin with a loaf of thawed frozen bread dough. Knead in seasoning and brush with olive oil. Top with seasoned tomato paste and Parmesan cheese. By SARAH HARDIMON. Parmesan Crusted Dinner Rolls.
From allrecipes.com
From allrecipes.com
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WHY DOES MY BREAD DOUGH SPREAD OR RISE OUTWARD INSTEAD OF ...
Turn your bread dough out of the bowl after the bulk rise onto a lightly floured surface, and remove some of the gas produced. Step 2. Flip the bread dough over, so the smoother (tidier looking) side is on the bottom, ensuring that there is still some flour on the surface to prevent any stickiness. Step 3
From thebreadguide.com
From thebreadguide.com
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NEWBIEBAKER - 2ND RISE, DOUGH SPREADING OUT | THE FRESH LOAF
as for the french breads i do, the recipe is pretty basic, mix yeast and water and some sugar, then add to flour and salt (i have been using bread flour, but im not sure if this is what i want in order to achieve the results i desire more) then i knead for like 12-15 minutes (with a wetish dough) rise it, then fold/knead again, then shape it in a loaf and let it rise again, but my problem is it can never hold its shape, is it too wet? then i slash and bake... makes tasty bread, but i want to ...
From thefreshloaf.com
From thefreshloaf.com
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BREAD DOUGH SPREADING OUT - PASTRY & BAKING - EGULLET FORUMS
Jan 03, 2005 · I used to pride myself in my bread baking until I moved to Israel. I cannot get the dough to keep its shape during the rising process. It spreads out on the baking sheet. I have tried the following: 1. Tried different brands of flour. 2. More kneading, less kneading. 3. Dry yeast, yeast cake. 4. Added less yeast, added more yeast than called for. 5.
From forums.egullet.org
From forums.egullet.org
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WHY DOES MY DOUGH SPREAD INSTEAD OF RISING? – FOOD TO IMPRESS
Dough spreads out instead of rising mostly because of a lack of gluten development or improper shaping. Without a good gluten network, the dough can’t support itself. With improper shaping, the dough won’t have enough surface tension so it won’t keep its shape. There are lots of reasons why your dough might be spreading out easily.
From foodtoimpress.com
From foodtoimpress.com
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EASY DOUGH RECIPE (FOR BREAD, ROLLS, PIZZA, & MORE!) • THE ...
Mar 18, 2020 · Easy Dough Recipe (for Bread, Rolls, Pizza, & More!) ... It looked like a lot of dough for one pizza, but I spread it out on a large cookie sheet, and then put all of my toppings on it, seemed like the 20 minutes to cook was not going to be enough, but it was perfect. I usually like a thin crust pizza, this was thicker but very light texture. ...
From theprairiehomestead.com
From theprairiehomestead.com
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PREVENTING BREAD DOUGH FROM FLATTENING DURING BAKING ...
Nov 20, 2005 · I now make all the bread we eat. Your recipes are clear and I learned and enjoyed reading about the process. Thank you for such a wonderful book. My question: The free-form breads rise well for the initial rising. When I shape them, they spread rather than rise and the finished bread tastes wonderful, has good crumb but is wider than it is tall.
From realbakingwithrose.com
From realbakingwithrose.com
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OVERNIGHT BREAD DOUGH - ALL INFORMATION ABOUT HEALTHY ...
Overnight bread is the perfect recipe when you want to make the dough ahead and bake it later. This recipe is great when you want a fresh-baked loaf but you don't have time to make it all in one day. Most of the work is done a day before so there are just a few steps when you're ready to bake it.
From therecipes.info
From therecipes.info
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HOW TO MAKE YEAST BREAD | BETTER HOMES & GARDENS
Oct 06, 2021 · Place your yeast bread dough to rise in a warm (80°F to 85°F), draft-free place. An unheated oven with a bowl of warm water on the rack below works well. If you end up making a lot of homemade yeast bread, you might want to invest in a proofing basket ($12, Amazon ), which supports dough in a certain shape as it rises.
From bhg.com
From bhg.com
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COLLAPSING DOUGH - SOURDOUGH COMPANION
Collapsing dough. mazfil 2014 January 24. I need help with my sourdough bread as it spreads out when I slash it to bake. 400 gms flour. 280 mls water. 100 gms sourdough starter. small amount of salf. My method : Mix, then fold and stretch every 15mins over 2 hours ( nice bubbles) the put into banneton to proof for 3 hours all looks good until I ...
From sourdough.com
From sourdough.com
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DOUGH SPREADS SIDEWAYS WHEN PROVING, NOT UPWARDS. : BREADIT
Generously flour the dough and the lined banneton, and allow the bread to prove in there. When you're ready to bake, remove the lining and turn it out onto your tray. Put another tray of boiled water on the bottom of the oven to humidify and encourage the oven spring.
From reddit.com
From reddit.com
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GERMAN BREAD WITH SEEDS AND NUTS - ALL TASTES GERMAN
The reason bread dough spreads out rather than rise up is likely because of weak gluten structure, underdeveloped surface tension during kneading. Regarding the sweetness it depends a lot on the seeds and nuts you take, it turns perfect out for me. The bread recipe is from a bakery from the Rhineland region, the addition of honey balances out ...
From alltastesgerman.com
From alltastesgerman.com
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STARTER-FREE SOURDOUGH RECIPE | SAINSBURY`S MAGAZINE
Return the dough to the cleaned bowl, cover and leave to rise overnight at room temperature. In the morning, scrape out the bubbly batter-like dough onto a floured work surface. Leave to settle and spread for a few minutes, then gently stretch and fold the dough over itself, from each of the 4 sides.
From sainsburysmagazine.co.uk
From sainsburysmagazine.co.uk
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HOW CAN I KEEP THE SHAPE OF MY FREE-FORM BREAD DOUGH WHEN ...
Nov 17, 2015 · Cut the dough into pieces after bulk fermentation. "Preshape" the loaves roughly into rounds or ovals by folding repeatedly to tighten the "skin." (Stop when the skin feels taut, and definitely stop if it tears.) Bench rest for 10-15 minutes. (This allows the gluten to relax, before being stretched one last time.)
From cooking.stackexchange.com
From cooking.stackexchange.com
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THE THEORY OF “NO-KNEAD” BREAD — BAKE WITH JACK
Feb 28, 2018 · Picking up the dough by the edge with thumb and fingers, stretching it up and out of the bowl and folding it over the top. Then, turning the bowl 90 degrees I did the same. Four sides, four folds. That folding and resting stage combined replaced the kneading and resting stage. So after, I shaped the dough as normal. Proved it up, and baked it.
From bakewithjack.co.uk
From bakewithjack.co.uk
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SOURDOUGH CIABATTA - STEP BY STEP (WITH VIDEO!) - HOME ...
Aug 25, 2020 · The dough consists of strong bread flour (with a protein level of at least 11.5%), water, a little olive oil, salt, and of course, the sourdough starter. At first, just the main flour and water are mixed together and left to hydrate for at least 30 minutes.
From homegrownhappiness.co.nz
From homegrownhappiness.co.nz
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WHY WON’T MY SOURDOUGH HOLD ITS SHAPE? HERE’S WHAT TO DO ...
After the 15 minutes rest period, you’ll notice that the dough spreads out slightly, so the second shape is ideal for preventing further spread. Proof It Right. In order to make good bread in general, you need to know when it’s done proofing.
From foodtoimpress.com
From foodtoimpress.com
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WHY DOES MY BREAD DOUGH FLATTEN WHEN IT IS PROVING INSTEAD ...
Answer (1 of 5): Bread doughs usually proof (second rise) in some sort of “confinement” to prevent it from spreading outward instead of rising upward. The most common constraint is a loaf pan. If the dough is to rise 150% - 200% of its initial volume, that rise is not difficult to gauge in a loa...
From quora.com
From quora.com
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GLUTEN-FREE SOURDOUGH BAGUETTES | SMITH BITES
Sep 10, 2013 · The dough should be soft and not stiff; you will be able to scrape it out of the bowl using a dough scraper but unless the dough is contained, it will spread – this is exactly what you want Scrape dough into a large glass bowl, cover with plastic wrap and let set on the counter for 1 hour, then refrigerate overnight
From smithbites.com
From smithbites.com
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