FR Weekly Cooking Thread *Recipes* Nov 12, 2011

FreeRepublic Cooks | Nov 12, 2011 | libertarian27

[Ladysmith]

Ahhh!! Ok, will keep that little variable in mind next time.

[RandallFlagg]

YIKES! I buy yeast in those little 4 ounce jars, and keep them in the freezer all the time. When I make the bread, I first put the yeast portion in a little container (Usually a cough medicine shot-glass) so the yeast will get closer to room temperature.

[Ladysmith]

That is the active yeast, correct?

I do have a jar of quick-rising yeast in the freezer that I use for the breads out of the breadmaker. Learned the first time that the yeast needs to be out and measured first and allowed a bit of time to warm up.

If that’s the same with active yeast, then we’ve got that in the bag.

One thing, though. I was just looking at a recipe someone else gave you a link to and that recipe states allowing the dough to rise first before “punching” it down and making the individual buns, allowing them to rise again. Is that what you do? I took the dough right out of the machine and cut it up right away. Can’t see where that really makes a difference but hey, still a rookie at this.

[RandallFlagg]

One thing, though. I was just looking at a recipe someone else gave you a link to and that recipe states allowing the dough to rise first before “punching” it down and making the individual buns, allowing them to rise again. Is that what you do?

That's exactly what I do.
I take the dough out of the bread machine and half it three times (Makes eight buns), then roll the portions into the shape for the buns and start the 2nd rise in the oven (To keep them covered) with a little plastic container of boiled water (To keep the humidity up) for about an hour. Then, fifteen minutes before that hour is up, I pull everything out of the oven and turn it on for the preheat. I also bake them for eighteen minutes. The nine minute thing is old information. Eighteen minutes works out much better.

[Ladysmith]

Well! Too bad it’s late, I’m ready to try it again. LOL!

Saturday, I’ll try this again with all your tips and let you know how it goes.

Thanks again, buddy. Have a good night!

[RandallFlagg]

You’re welcome. I have to make some myself. Off to work for now, though.
Have a good one.

[Ladysmith]

Ok, trying this again with all your tips...

[RandallFlagg]

Ok, trying this again with all your tips...

Sweet! My first batch is 25 minutes in their 2nd rise now, and I'm doing hot dog buns after these are completed.
Please let me know how it goes?

[Ladysmith]

Sure will. I want to make a second batch afterwards. Brother is making venison burgers tomorrow during the Packer game, got to make sure we have enough buns.

And, oh, BRAUT buns! Yeah! Will have to do that later!

[Ladysmith]

Yeah, BABY!

They’re gorgeous!!

[RandallFlagg]

I'm going to have to make a third batch. Folks around here are eating them too fast today.

[Ladysmith]

No kidding?! Darn good thing they're easy to make! My second batch is working now. Instead of eight, I'm going for twelve this time. One brother says he'll start buying bread flour now and again for us.

Geez, I can't WAIT for the others to try these!

[Ladysmith]

I know what I’m going to do right now. Got a second bread machine here that’s missing the paddle. Found one online but have been waiting for my sister to look for it at her place. Heck with that noise, I’m ordering it.

[RandallFlagg]

I hadn’t thought about a 2nd bread machine. Think I’ll go to Amazon right now and get one. NOMS!!

So, how do they taste?

[Ladysmith]

Hey, happy I was able to make some contribution back, even if was only to spark an idea! I owed you... LOL

It tastes wonderful! I fried up a hamburger so I could try the bun. Man, you just can’t beat fresh homemade food. Now that’s including the buns. Second batch (of 12) is about to go in the oven. Wondering if there are larger cookie sheets.

[RandallFlagg]

I can fit eight burger buns on one of these:

[Ladysmith]

Looks like both our teams were tromped and are now out of contention for the Super Bowl.

But hey! Even though we pissed and moaned about the game, we still had a good time in the ice shacks (one brother caught a keeper walleye at 9:00 pm on a rattle reel) - the guys grilled venison burgers and everyone loved the buns. I’ll be making these regularly for more weekends out there - pulled pork, roast beef, bbq’s. We’re also thinking subs, too. The second breadmaker will be handy for all this. Sure hope yours arrives soon.

Anyway, had to let you know the buns from your recipe and tips got five stars.