Hamburger Buns

Bread Machine

Hamburger Buns

1 dozen rolls (2lb loaf)

1¼ cups water 70-80º

1 large egg

6 tablespoons butter, cut into small pieces

3 tablespoons sugar

4 cups bread flour

1/3 cup nonfat dry milk

3 tablespoons quick cooking oats

1 tablespoon plus one teaspoon whole wheat gluten

2 teaspoons salt

2½ teaspoons bread machine yeast

Place all ingredients in bread machine in order given. Select dough setting.  Line a large baking sheet with parchment paper. When the machine stops the cycle immediately turn the dough out onto a lightly floured work surface. Cut into 12 equal portions. Form a small round ball for hamburger buns. Place on lined baking sheet and let rise 30 minutes.  Preheat oven to 375º.

Beat one egg and one tablespoon of water together. Brush over the rolls with pastry brush. Sprinkle with sesame seeds. Bake 15-22 minutes.  Let cool completely and slice in half horizontally to serve.

© Crackerberries 2017

Fried Chicken

 Cast Iron Perfect Fried Chicken

3-3½ lbs. chicken legs

1½ tbsp. salt

1½ tbsp. paprika

1 cup bread flour

Crisco

Mix the salt, paprika and four together in shallow dish.  Rinse of chicken legs and set aside. Work the flour all over the chicken leaving no moist spots. Place coated pieces on a rack to dry for 10 minutes.  Flour the chicken pieces a second time working the flour into the chicken.

Heat ¼ inch of Crisco in a cast iron Dutch oven until it sizzles with a drop of water. Make sure you have a cover.

Add meaty pieces first, don’t crowd.  Reduce heat gradually when browning begins. Turn pieces 2-3 times with tongs (do not pierce). When chicken is partially tan, add 1-2 tbsp. water; cover tightly. Browning will continue.

Allow 50-60 minutes of cooking time after chicken is covered, flipping once in the middle of the cooking.  Meat should shrink a little from bone ends. For extra crispness, uncover last 10-12 minutes.

Remove from pan and let stand for 10-15 minutes before serving.

© Crackerberries 2017