I made cinnomon rolls once nice and the other times awful. It don't rise and turns out like biscuit dough after baked and at times tastes like playdough. Is it moisture in air or what am I doing so wrong? Please help me I want to make cinnamon rolls really good. I do not have a bread machine. Any good recipes?
In cooking class we learned a lot about baking bread and it isn't as hard as it sounds. You can overrise the bread which will make it fall during baking so when the second rising comes don't let it rise as much as directions say. Just take it short of doubling again as it will rise more during baking. If it rises too much it falls.
Here is the way I make bread and was taught by a man who has baked bread for the agriculture dept which tests yeast. It is different from what you were taught and it is much easier. It is with a method called HYDRAYTION and never fails. You don't need to knead as much and it is soft and tender and wonderful. Here are the instructions. When you take any recipe use these instructions for hydrating the flour and liquid and ignore the other instructions.
ALWAYS HYDRATE your dough before kneading. It does make a world of difference. This man made 23 loaves of bread in 3 hours doing this. It was amazing.!!!!
Here are the basics with a pizza crust and then I will post the cinnamon rolls.
It will surprise you that delicious nutritious breads can be made easily . Nearly all formulas of bread are based on similar procedures and formulas and few fundamental rules.
Follow these rules and you will get perfect bread without hardly any work at all.
Rule 1 Basic lean bread formula is by weight 100 units of flour 55-65 units water 1-2 units salt 1-2 units yeast
or
Volume measurements for 1 1/2 lb loaf are 3 cups flour 1 1/4 cups water 1/2 TBS salt 1 TBS yeast
Whether you use active dry yeast, fresh cake yeast, starter dough... the total fermentation time required for most breads is a FUNCTION of amt of yeast and activity rate and hydration. To test yeast activity add a little sugar (He ALWAYS used maple syrup but you can use sugar, honey or any sugar source.) to body temp water. That is about 1/4 tsp sugar to 1 C of warm water. NOT HOT as that kills the yeast.
The bubbling rate or gas production will start within a couple minutes.
No matter what else you formulate in your bread... if you use the four basic ingredients you will be successfu land see how easy breadmaking is....AND if you adhere to the following three rules.
Rule 2. HYDRATION of the dough is a function of time. THIS IS THE SECRET and the GREAT TIME SAVER in making great bread. You waste a lot of energy and time developing dough by kneading. If you think of it this way it is easier to understand. Dough development is a function of INTERNAL movement and realignment of dough components. Once you mix water up in flour it is glutton and that tells each little flour piece to seize up and prepare for battle. In analogy it curls up in fetal position ready for the onslaught of what is not natural to it. So you fool it. Dough development CANNOT occur until flour is hydrated.. So when adding flour and ingredients to water.. just briefly mix (do not form a ball... just gently mix and cover and set aside and allow the flour to absorb the water on it's own terms. WAIT. It only takes 10-20 minutes for it to occur. Then you mix the ingredients together and it forms a ball within a minute. Knead til smooth and elasitc.. generally just less than 2 minutes.
Rule 3 FERMENTATION: For most breads the dough should double and triple in size prior to "Panning" and again double and triple in size when in pan or sheet of choice. (Panning is putting it in the vehicle in which it will bake...a loaf pan, bagutte pan, cookie sheet etc.)
Within limits the more sugar you add the more dough can be expanded by yeast gas productions. Fermentation. Yeast is a natural occurance in the air... it is possible in three days to bake a yeast bread without yeast if you are willing to take that time to feed and baby it. But we are lucky to have the yeast developed for us. There are breads baked with no yeast such as tortillas, chapattis and puris.
Rule 4 The more dough the lower the oven temperature and longer the baking time. Example... 16x 1/8 inc pizza pie 450 for 12 -14 minutes 1/2 lb french baguette 425 for 24 to 30 minutes 1 lb pan bread 375 - 400 for 35 -40 minutes 2 lb hearth bread 340 -350 for 45-55 minutes.
Now that you know the four basic rules.. here is a recipe and I will post more to go with it later.
NO matter what formula you use for bread... let it hydrate.... mix briefly and let it sit for 10 to 20 minutes to let the moisture incorporate into the flour... kneading is much less and it is much silkier and much softer and much less trouble.
This is a GREAT pizza dough recipe
Lean 1/3 Whole Wheat Pizza Pie
1/4 tsp maple syrup
2 Cups + 2 TBS water
1 TBS active dry yeast
1 TBS salt
2 Cups whole wheat bread flour
4 cups While bread flour
Prep Steps: Add syrup to 1 Cup warm water. Stir in yeast and mix. HOLD (set aside) Add 1 TBS sat to 1 C +2 TBS warm water. HOLD set aside.
MAKE: Comebine flours. Fold in yeast mixture and incorporate salt and water solution from step one for 1 to 2 minutes. Do not form a ball. Note. Underdeveloped dough will be stiff compared to other dough described in these recipes). Ingredients may not completely congeal into one dough ball form. THAT Difference is what makes pizzza and french bread type dough.) Cover to preserve moisture and HOLD for 10 minutes.
KNeed dough by hand for 3 minutes. (If you measured out by cups and not weight you might need to knead for a minute or two more as sometimes flour is heavier than at other times). Knead til it is a consistent uniformity. Cover and hold for 20 minutes. Keep WARM.
Now degas the dough and FOLD into a ball. When it is in a ball flatten it out slightly and fold in and over and form into a ball. Folding it helps hydrate it more.. Hold for 15 minutes to allow dough to relax and ready to roll out.
Divide dough into thirds. By hand gently fold one piece of dough into a ball again. Just flatten out by hand and fold over twice and form into ball. Using rolling pin mechanically roll dough into cylinder 1/8 inch thick. TRICK TO ROLLING: Don't roll back and forth. That will make the dough seize up again. Start in the middle and roll out. PIck up pin and put back down and roll out. Pick up pin and roll back out again. Roll into cylinder about 1/8 inch thick. Put onto pizza pan (it will be 14 to 16 inches round.) REpeat process twice more with other two thirds of dough.
Top pizzas with toppings of choice.
Bake for 13 to 15 minutes in preheated 450 oven. NOte" Baking time depends on thickness of dough and amount of toppings on pizza. You might want to lower temp and bake longer for a heavier topping pizza.
For crispier pizza bake first for 10 minutes, then put on toppings and
finish baking for another 8 to 10 minutes to melt cheese and finish baking.
Cinnamon Buns
Recipe courtesy Gale Gand
Dough:
1 cup water
3 cups bread flour
5 tablespoons unsalted butter, cut into pieces and
softened at room temperature
1/4 cup powdered milk
5 teaspoons sugar
1 ounce fresh yeast (or 2 1/4-ounce packets dry yeast)
1 3/4 teaspoons salt
Honey Schmear:
3/4 cup light brown sugar, packed
4 tablespoons unsalted butter, softened at room
temperature
2 tablespoons honey
2 tablespoons light corn syrup
1 teaspoon cinnamon
1 tablespoon water
Bun Finish:
1/2 cup sugar
2 teaspoons cinnamon
4 tablespoons unsalted butter, melted
1 1/2 cups powdered sugar
1/4 cup milk
Dough: In a mixer fitted with a dough hook, combine all the ingredients for the dough. Mix until combined, cover with plastic wrap and let sit for 10 to 20 minutes. Put out onto floured surface and knead dough for 3 to 4 minutes. To test if the dough is ready, stretch a small piece of dough between your hands into a thin sheet and hold it up to the light. If you see a web-like pattern, the dough is developed; the webs are the strands of gluten. If you do not see them knead dough a little more, then test again. Transfer the dough to a bowl, cover with a damp cloth, and refrigerate at least 2 hours or over night.
You probably will only need to knead for 3 to 4 minutes if you hydrate the dough. It works... TRY IT!!!!
Honey Schmear: In a mixer, mix the brown sugar, butter, honey, corn syrup and cinnamon until smooth. Add the water and mix until smooth, adding more water as needed to make the mixture spreadable.
Bun Finish: Butter 10 cups of a large muffin tin. Spoon 2 tablespoons of the honey schmear into the bottom of each cup. In a small bowl, mix the sugar and cinnamon. On a lightly floured surface, roll the dough into a 10-by-10-inch square about 1/4- inch thick. Brush with the melted butter and sprinkle with the cinnamon sugar. Using your hands, firmly roll up the dough like a jellyroll.
Transfer to a sheet pan and refrigerate 30 minutes. Using a sharp knife or a taut length of dental floss, cut the dough into 10 slices, each about 1 inch thick. Place
one slice (on its cut side) in each muffin cup. Cover with a damp cloth, and let rise in a warm place until they reach the rim of the pan, about 1 to 1 1/2 hours. (Or, cover and let rise in the refrigerator overnight.)
Preheat the oven to 350 degrees F. Bake until golden brown, 25 to 30 minutes. Meanwhile, line a sheet pan with parchment paper. Let the buns cool in the pan for 2 minutes, then flip the pan over onto the sheet pan.
Carefully lift off the muffin pan, leaving the buns and toppings on the sheet pan. Let cool. Meanwhile mix together the powdered sugar and milk to make a glaze.
With a spoon drizzle the glaze over the top of the buns.
HOPE this helps. :))) I make bread everyday and am passing this onto every bread maker lover there is. EVERYONE loves this method and it is so EASY TO DO!!!!
Susanna - What terrific information you have provided. I have been having some baking challenges, and the above should correct some of my difficulties. Can't wait to try the Cinnamon Buns!
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