SANDWICH OR HAMBURGER BUNS<\/strong><\/p>\nPrepare the Basic Dough recipe.\u00a0 For sandwich buns: Divide dough into 15 balls and roll into ropes.\u00a0 Tie ropes into knots.\u00a0 Place on greased cookie sheet.\u00a0 Let rise until double (about 45 minutes).\u00a0 Bake at 400F for 10-12 minutes.<\/p>\n
For Hamburger Buns: Divide dough into 12-13 balls.\u00a0 Shape, rise and bake same as above<\/p>\n
CRUNCHY SEED BREAD<\/strong><\/p>\nFor each loaf of bread add 1 Tbs. of any or all of the following: millet, flax seed, sunflower seeds, and poppy seed.\u00a0 These may be kneaded into the entire batch of dough\u00a0 or kneaded into individual loaves when shaping.<\/p>\n
RAISIN BREAD<\/strong><\/p>\nUse any 2 loaf recipe.\u00a0 Add 1 1\/2 Tbs. cinnamon, 2 tsp. nutmeg and
\n1 1\/2 cups raisins with the flour to the dough.\u00a0 Continue as in the original recipe.\u00a0 This variation is easy if you want an entire recipe of raisin bread.<\/p>\n
FIBER ENERGY BARS<\/strong><\/p>\nPrepare any 2 loaf recipe.\u00a0 Add \u00bd the amount of flour, then add 1 cup raisins, 1 cup nuts, and 1 cup rolled oats.\u00a0 2 Tbs. sunflower seeds and\/or 2 Tbs. millet may also be added for extra crunch and fiber.\u00a0 Add remaining flour and knead for 5-8 minutes. Let rise about 30-45 minutes.\u00a0 Roll out on a floured surface into a rectangle about \u00bd inch thick.\u00a0 Cut in strips about 1 x 3 inches.\u00a0 Place on cookie sheet and let rise another 30-45 minutes.\u00a0 Bake at 400F 10-15 minutes.<\/p>\n
LOW GLUTEN FLOUR BREAD DOUGH<\/strong><\/p>\nWheat crops vary from year to year depending on rainfall. The gluten content may sometimes be too low to produce a nice loaf of bread. In this case add 2 Tbs. of gluten and an extra egg to the Basic Dough recipe. More flour may be required due to the higher moisture content of the grain.<\/p>\n
SWEET FILLED BREADS<\/strong><\/p>\n\u201cOOEY GOOEY\u201d FILLING<\/strong><\/p>\nThis is our favorite filling. We use this for all of our sweet filled breads and cinnamon rolls.<\/p>\n
Filling: <\/b><\/p>\n
Combine 1 1\/2 cups Sucanat, 1 Tbs. cinnamon, dash of nutmeg (as desired).<\/p>\n
Add 6 Tbs. melted butter. Stir with whisk.<\/p>\n
This is enough filling for 1 recipe of Basic Dough.<\/p>\n
<\/h3>\n
\u201cOOEY GOOEY\u201d LOAF BREAD<\/strong><\/p>\nPrepare 1 recipe of Basic Dough as directed. Divide dough in half. Roll dough for 1 loaf into a rectangle 8×12 inches. Spread with 1\/2 of above filling. If you wish to add raisins, apples, nuts or seeds you may do so at this point. Starting with 8 inch side roll up dough jelly roll style. Pinch ends and seam to seal. Place loaf seam side down in greased 8 inch loaf pan. Let rise until double. Bake at 350F for about 35 \u2013 40 minutes.<\/p>\n
\u201cOOEY GOOEY\u201d CINNAMON ROLLS<\/strong><\/p>\nPrepare 1 recipe of Basic Dough as directed. Roll all of dough out into a 10×15 inch rectangle.\u00a0 Spread with entire recipe of filling.\u00a0 Roll up and cut into 1 inch in slices. Place cut side up in a 9×13 inch greased pan with sides touching. Let rise until double. Bake at 350\u00b0 for 25-30 minutes. Makes about 12 large cinnamon rolls.<\/p>\n
May also cut slices 3\/4 inch thick and place in 2 greased round 9 inch cake pans. This will make 14 cinnamon rolls. Ice with Cream Cheese Icing or Sucanat w\/ Honey Glaze if desired. (See below)<\/p>\n
INDIVIDUAL CINNAMON ROLLS<\/strong><\/p>\nPrepare 1 recipe of Basic Dough. Divide dough in half. Roll dough for 1 loaf into a 6×15 inch rectangle. Spread with half of the \u201cOoey Gooey\u201d filling. Roll up, trim ends and discard. Cut into 1 inch slices,. Place cut side up in a greased 12 cup muffin pan. Let rise until double. Bake at 350F for 15 minutes. Makes 12 individual cinnamon rolls. Ice with Cream Cheese Icing or Sucanat w\/ Honey Glaze if desired. (See below)<\/p>\n
CINNAMON-HONEY SWIRL<\/strong><\/p>\nUse dough for 1 loaf.\u00a0 Roll out to a 1\/4-1\/2\u201d thickness.\u00a0 Drizzle lightly with honey and sprinkle with cinnamon and nutmeg. roll up dough jelly roll style. Pinch ends and seam to seal. Place loaf seam side down in greased loaf pan. Let rise until double. Bake at 350F for about 35 \u2013 40 minutes, moving to bottom rack if top is browning too much.<\/p>\n
To braid<\/b>: Roll up jelly roll style. Squeezing dough as your roll to form a long rope. Divide into 3 pieces and braid. Tucking ends under. Rise and bake as above.<\/p>\n
Braiding helps to distribute the filling throughout the loaf.<\/p>\n
RAISIN-SUNFLOWER SEED BREAD<\/strong><\/p>\nPrepare as above adding raisins and sunflower seeds on top of drizzles honey and cinnamon. Shape as desired. Rise and bake as above.<\/p>\n
APPLE-POWDER CINNAMON BREAD<\/strong><\/p>\nPrepare as Cinnamon-Honey Swirl. Sprinkle liberally with dehydrated powdered apples on top of drizzled honey and cinnamon. Sprinkle with unsweetened dried coconut and sunflower seeds if desired. Shape as desired. Rise and bake as above.<\/p>\n
FRESH APPLE BREAD<\/strong><\/p>\nPrepare as Cinnamon-Honey Swirl. Spread with 1-2 medium apples, peeled and diced on top of drizzled honey and cinnamon. Chopped walnuts may also be added. Shape as desired. Because of the extra moisture of the added apples the dough may tend to break open when rolling up or braiding, but once the loaf is risen this won\u2019t matter.\u00a0 Let rise until double. Bake at 350\u00b0 for 45-50 minutes depending on the moisture of the apples.<\/p>\n
CINNAMON-HONEY ROLLS<\/strong><\/p>\nPrepare Basic Dough recipe. Roll dough into a rectangle.\u00a0 Drizzle with honey (I go a little heavy for these) and sprinkle with cinnamon and nutmeg.\u00a0 Add ground nuts and\/or raisins if desired.\u00a0 Roll up.\u00a0 Cut into slices about 1 to 1-1\/2 inch thick.\u00a0 Place in greased pan with sides touching.\u00a0 Let cut rolls rise until light and airy (about 45 minutes) before baking.\u00a0 Bake at 350F for 30 minutes shielding with foil if top is getting to brown.\u00a0 Remove from oven and ice with Cream Cheese Icing or Sucanat w\/ Honey Glaze. (See below)<\/p>\n
DOUGHNUTS<\/strong><\/p>\nPrepare Basic Dough recipe. Roll dough out to about 1\/2 inch thick.\u00a0 Cut with doughnut cutter.\u00a0 Place on greased cookie sheet to rise.\u00a0 Fry in hot oil being careful not to burn.\u00a0 Dip in Strawberry Butter, Cream Cheese Icing, or Sucanat w\/ Honey Glaze. (See below)<\/p>\n
ICINGS<\/strong><\/p>\nSTRAWBERRY BUTTER<\/strong><\/p>\n\n- 1 cup strawberries (fresh or frozen)<\/li>\n
- 1 stick butter<\/li>\n
- 1\/4 cup honey<\/li>\n<\/ul>\n
Blend in blender.\u00a0 (Let strawberries completely thaw for easier blending).<\/p>\n
CREAM CHEESE ICING<\/strong><\/p>\n\n- 8 oz. cream cheese (softened)<\/li>\n
- 1-2 Tbs. honey<\/li>\n
- 1 tsp. vanilla<\/li>\n<\/ul>\n
Whip cream cheese adding honey (about 1-2 Tbs.) and vanilla to taste.\u00a0 Whip until smooth.<\/p>\n
SUCANAT W\/ HONEY GLAZE<\/strong><\/p>\n\n- 1 cup Sucanat w\/ Honey<\/li>\n
- 1-2 Tbs. Butter, melted<\/li>\n
- 1\/2 tsp. Vanilla<\/li>\n
- Milk<\/li>\n<\/ul>\n
Powder Sucanat w\/ Honey with a blender. Add to melted butter. Add vanilla, and enough milk to thin to desired consistency. Whisk until smooth.<\/p>\n
SAVORY BREAD VARIATIONS<\/strong><\/p>\nTURKEY SAUSAGE<\/strong><\/p>\nSprinkle 1 lb. raw ground beef or turkey with any or all of the following spices: 1 tsp. sage, 1\/2 tsp. thyme, 1 tsp. salt, 1\/8 tsp. pepper, 1-3 Tbs. water.\u00a0 Knead until thoroughly blended.\u00a0 May use right away or refrigerate 2-3 days to allow the flavors to blend.\u00a0 Use in place of fresh pork sausage.<\/p>\n
TURKEY SAUSAGE BREAD<\/strong><\/p>\nPrepare Basic Dough recipe.\u00a0 Divide dough in half. Working with half the dough at a time, roll into a 12×8 inch rectangle.\u00a0 Sprinkle with browned turkey sausage (recipe above) leaving a 1 inch edge.\u00a0 Top with cheese and oregano or other Italian seasonings.\u00a0 Roll up, starting at the long edge and tucking ends under.\u00a0 Seal seam and place seam side down on a greased French bread pan, baguette pan, or cookie sheet.\u00a0 Let rise until double.\u00a0 Bake at 400F for 20-30 minutes.<\/p>\n
REUBEN BREAD<\/strong><\/p>\nPrepare Basic Dough recipe.\u00a0 Divide dough in half. Working with half the dough at a time, roll into a 12×8 inch rectangle.\u00a0 Lay thinly sliced corned beef or turkey pastrami down the center of the rectangle leaving a 1 inch edge.\u00a0 Top with\u00a0 about 3\/4 cup of well drained sauerkraut.\u00a0 Layer with about 1 cup grated Swiss cheese.\u00a0 Sprinkle with 1 Tbs. caraway seeds.\u00a0 Roll up starting at the long edge and tucking ends under.\u00a0 Seal seam and place seam side down on a greased French bread pan, baguette pan, or cookie sheet.\u00a0 Bake at 400F for 20-30 minutes.<\/p>\n
ONION HERB BREAD<\/strong><\/p>\nPrepare Basic Dough recipe. \u00a0Melt 1\/2 stick butter with 2 tsp. chopped onions and<\/p>\n
1 Tbs. parsley.\u00a0 Divide dough in half. Working with half the dough at a time, roll into a 12×8 inch rectangle.\u00a0 Spread with butter mixture leaving a 1 inch edge .\u00a0 Roll up, starting at the long edge and tucking ends under.\u00a0 Seal seams.\u00a0 Place on greased French bread pan.\u00a0 Let rise until double.\u00a0 Bake at 400F for 20-30 minutes.<\/p>\n
TURKEY PEPPERONI BREAD<\/strong><\/p>\nPrepare Basic Dough recipe. Roll out same as above.\u00a0 Sprinkle with mozzarella cheese and oregano.\u00a0 Top with turkey pepperoni.\u00a0 Roll up, starting at the long edge and tucking ends under.\u00a0 Seal seam.\u00a0 Place on greased French bread pan, baguette pan, or cookie sheet.\u00a0 Let rise until double.\u00a0 Bake at 400F for 20-30 minutes.<\/p>\n
GARLIC ROLLS<\/strong><\/p>\nPrepare Basic Dough recipe.\u00a0 Roll out dough to 1\/2\u201d thick.\u00a0 Baste with Olive Oil Dipping Sauce if desired (See below).\u00a0 Cut in 3\/4\u201d strips and roll up tightly like you would a sleeping bag.\u00a0 Place on greased cookie sheet and let rise until double.\u00a0 Bake at 400F for 15 minutes.\u00a0 Baste with garlic butter and serve.<\/p>\n
OLIVE OIL DIPPING SAUCE<\/b><\/p>\n\n- \u00be cup extra virgin olive oil<\/li>\n
- \u00bd tsp. salt<\/li>\n
- 6 cloves minced garlic<\/li>\n
- Italian seasoning (to taste)<\/li>\n<\/ul>\n
Combine ingredients and heat until garlic just begins to sizzle.\u00a0 Remove from heat.\u00a0 I like to make several recipes at a time and store in a clean honey bear to have on hand for other uses such as saut\u00e9ing vegetables or marinating meat.\u00a0 This can also be mixed with red wine vinegar to make a wonderful salad dressing or sub sandwich dressing.<\/p>\n
BREAD STICKS<\/strong><\/p>\nPrepare Basic Dough recipe. Roll entire recipe out to 1\/2 inch thick rectangle.\u00a0 Cut into narrow strips and twist 2 strips together to form breadstick.\u00a0 Place on greased cookie sheet.\u00a0 Let rise about 45 minutes. Bake at 400F for 15 minutes.\u00a0 Baste with melted garlic butter if desired.<\/p>\n
PIZZA CRUST<\/strong><\/p>\nPrepare Basic Dough recipe.\u00a0 If you do not like the sweetness of this dough, you may omit the honey.\u00a0 Divide dough in half for 2 medium pizza crusts.\u00a0 Roll out onto greased pizza pan that has been dusted with cornmeal if desired.\u00a0 Add toppings and let rest for 10-15 minutes.\u00a0 Bake at 400F for 20-25 minutes.<\/p>\n
To pre-cook crust for freezing:<\/b>\u00a0 Roll out dough on pans.\u00a0 Let rest for 10-15 minutes.\u00a0 Bake at 400F 10-12 minutes.\u00a0 Freeze until ready to use.\u00a0 A clean, unscented kitchen trash bag is wonderful for freezing pizza crusts.\u00a0 To use add toppings and bake about 15 minutes just to heat through and melt cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"
(Formerly the Zojirushi Autobakery Bread Recipe) We love this recipe. It is now the basic dough that we use for everything. This recipe is so easy to double, triple, and even quadruple depending on your kneading options and personal needs.\u00a0 You may use this dough for any combination of yeast bread variations. Check baking temperature … Continue reading Basic Dough Recipe<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-866","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/posts\/866","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/comments?post=866"}],"version-history":[{"count":0,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/posts\/866\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/media?parent=866"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/categories?post=866"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/tags?post=866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}