OVERWORKED BREAD DOUGH RECIPES
More about "overworked bread dough recipes"
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
SIGNS OF OVER-KNEADED DOUGH | BOB'S RED MILL
From bobsredmill.com
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OVERWORKING THE DOUGH | THE FRESH LOAF
Apr 26, 2015 · Apr 25 2015 - 7:11pm. You will be overworked LONG. You will be overworked LONG before your bread coule ever be over kneaded. In a mashine on a low setting * on my kenwood that would be setting 2 * you can knead your dough for 15 to 20 minutes, I only ever do 7 minutes and knead for another 7 minutes by hand.
From thefreshloaf.com
From thefreshloaf.com
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HOW DO YOU FIX OVERWORKED DOUGH - SENIORCARE2SHARE
How do you rescue Overworked dough? If your recipe says to let the dough sit and rise for an hour, let it rise for two hours. If possible, place the dough in a bowl, cover it and let it rise overnight in the fridge. The dough will cool, causing the yeast to act slower, taking a full night to inflate the dough.
From seniorcare2share.com
From seniorcare2share.com
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HOW TO SAVE OVER-PROOFED DOUGH | KING ARTHUR BAKING
Feb 21, 2018 · Notice there's a lot of room for the dough to expand here. If your log of shaped dough fills the pan full or nearly so to begin with, you need a larger pan. Broadly speaking, any recipe using 3 1/2 cups of flour or less can be baked in an 8 1/2" x 4 1/2" loaf pan; more than 3 1/2 cups of flour, move up to a 9" x 5" loaf pan. Let the loaves rise.
From kingarthurbaking.com
From kingarthurbaking.com
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OVERWORKED SOURDOUGH (I THINK) - PASTRY & BAKING - EGULLET ...
Oct 12, 2011 · No, don't add dough. Add flour and water; stir to ensure all of the flour is hydrated, then leave it at room temperature for 24 hours. Discard a portion of it, and feed it (just flour and wter) again. Keep it on a daily feeding schedule until it will reliably double at room temperature in 4-8 hours.
From forums.egullet.org
From forums.egullet.org
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THE 5 MOST COMMON BREAD BAKING MISTAKES | STORIES ...
From kitchenstories.com
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ADVANCED NO-KNEAD BREAD - TASTE OF ARTISAN
Oct 09, 2019 · The bread wasn’t a high riser but it sure was delicious, with lots of holes throughout the crumb and a thin, crunchy crust. I will add a reduced amount of water a little at a time on my next try until the dough looks and feels like bread dough instead of something to drink. Thank you for the clear instructions and a great bread recipe.
From tasteofartisan.com
From tasteofartisan.com
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BREAD BAKING CLINIC: UNDER-KNEADING & OVER-KNEADING | KITCHN
Oct 04, 2011 · After talking about that Goldilocks ideal of kneaded dough that’s “just right,” it’s worthwhile to spend some time looking at the other ends of the spectrum. Knowing when you’re under-kneading or over-kneading, and correcting for it, can mean the difference between a bummer loaf of bread and a fantastic one.First of all, it’s important to understand that kneading is not quite the ...
From thekitchn.com
From thekitchn.com
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HOW DO YOU FIX OVERWORKED DOUGH? - FOODMORNING.FR
Dec 09, 2021 · You need to place the dough in a bowl, cover it and let it rise overnight in the fridge. Shape the dough quickly and try not to play with the dough too much after rising. Let the dough do its second rise, again allowing it to rise a little longer and then bake.
From foodmorning.fr
From foodmorning.fr
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HOW TO SAVE OVER-PROOFED DOUGH | KING ARTHUR BAKING
Feb 21, 2018 · Notice there's a lot of room for the dough to expand here. If your log of shaped dough fills the pan full or nearly so to begin with, you need a larger pan. Broadly speaking, any recipe using 3 1/2 cups of flour or less can be baked in an 8 1/2" x 4 1/2" loaf pan; more than 3 1/2 cups of flour, move up to a 9" x 5" loaf pan. Let the loaves rise.
From kingarthurbaking.com
From kingarthurbaking.com
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HOW TO BAKE BREAD : BAKING 101 : FOOD NETWORK | RECIPES ...
Use a gentle hand — if dough gets overworked, it can be tough to form. If the dough starts to feel taut, cover with a towel and let the dough relax for about 10 minutes. ©2015 Food Network
From foodnetwork.com
From foodnetwork.com
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ARTISAN BREAD: THE EASY WAY - HANDMADE FARMHOUSE
Place prepared dough onto a parchment sheet, allowing to sit a few minutes while the oven heats. Preheat oven to 450 degrees F. Score the top of the loaf with a serrated knife or bread lame if you'd like. If you have a pizza stone, allow it to preheat inside the oven. This is my favorite way to bake this bread.
From handmadefarmhouse.com
From handmadefarmhouse.com
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ADVANCED NO-KNEAD BREAD - TASTE OF ARTISAN
Oct 09, 2019 · The bread wasn’t a high riser but it sure was delicious, with lots of holes throughout the crumb and a thin, crunchy crust. I will add a reduced amount of water a little at a time on my next try until the dough looks and feels like bread dough instead of something to drink. Thank you for the clear instructions and a great bread recipe.
From tasteofartisan.com
From tasteofartisan.com
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BREAD BAKING CLINIC: UNDER-KNEADING & OVER-KNEADING | KITCHN
Oct 04, 2011 · After talking about that Goldilocks ideal of kneaded dough that’s “just right,” it’s worthwhile to spend some time looking at the other ends of the spectrum. Knowing when you’re under-kneading or over-kneading, and correcting for it, can mean the difference between a bummer loaf of bread and a fantastic one.First of all, it’s important to understand that kneading is not quite the ...
From thekitchn.com
From thekitchn.com
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WHEN IS DOUGH SUFFICIENTLY WORKED? WHEN OVERWORKED? | THE ...
I'm just using basic white bread dough (flour, yeast, salt, water). Sometimes it turns out beautifully after working the dough for just a few minutes; other times after 45 minutes of working the dough (!!!) it's still VERY sticky (and seems to be getting stickier, if possible!) When I've had the stickiness, the dough is certainly responsive and ...
From thefreshloaf.com
From thefreshloaf.com
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PASTRY - PROBLEMS AND SOLUTIONS | CRAFTYBAKING | FORMERLY ...
Pastry is essentially a type of bread and so many different types exist that there is no one way to classify them. Their chief differences have to do with their fat, the type used, its proportion, and how it is introduced it into the flour. The two main types of classification used here are: NONLAMINATED PASTRY, where solid fat is cut into the flour, or added as melted or liquid oil; or ...
From craftybaking.com
From craftybaking.com
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"OVERWORKING" YOUR BISCUIT DOUGH: HOW MUCH IS TOO MUCH ...
Apr 12, 2015 · Many biscuit recipes caution against over-working the dough. I've read recipes that insist you only stir 15x after adding the milk and others that say you should knead only 5-10x. The idea is that too much kneading will make the biscuits tough, hard, and nasty. Usually I mix just until the ingredients are combined, then knead 5 times.
From travisdanielbow.weebly.com
From travisdanielbow.weebly.com
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?? CAN BREAD DOUGH BE OVER KNEADED? - BREADOPEDIA.COM
When making bread, some may have the impression that the more the dough is kneaded, the better, as the bread will grow and have a nice consistency.. Well, this kind of assumption is wrong, because you need to know when to stop so you will not over knead the dough.. So, while it is hard to believe that there is such a thing as “over-kneading” the bread, the truth is that overdoing this part ...
From breadopedia.com
From breadopedia.com
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NO RISE YEAST BREAD - ALL INFORMATION ABOUT HEALTHY ...
No Yeast Bread - Damn Delicious best damndelicious.net. Directions: Preheat oven to 375 degrees F. Place a 10-inch cast iron skillet or Dutch oven in the oven. In a large bowl, combine flour, sugar, salt and baking soda.
From therecipes.info
From therecipes.info
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BREAD DOUGH QUESTION - CAN I SALVAGE MY DOUGH? - HOME ...
Apr 02, 2010 · The ambient temperature, relative humidity, how the dough is handled during fermentation, gluten structure and hydration all have an affect on how the dough performs. In many instances, as long as the dough has not advanced beyond its initial fermentation stage, it is possible to increase the hydration and "salvage" the formula.
From chowhound.com
From chowhound.com
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THE DANISH DOUGH WHISK IS THE BEST TOOL FOR MAKING BREAD ...
Feb 26, 2021 · Most dough recipes (especially ones for no-knead bread) start out messy, with cups and cups of flour to blend with water and other ingredients. A big wooden spoon, so useful in so many other ...
From epicurious.com
From epicurious.com
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