YEAST ROLL DOUGH
1
egg
¾
cup water (70°-80°)
2
tbsp. butter (softened)
¼
cup dry milk powder
¾
tsp. salt
1½
cup all-purpose flour
1½
cup whole wheat flour
¼
cup sugar
2¼
tsp. yeast
Combine
all ingredients starting with wet items first and ending with yeast, in bread
machine. Select the dough setting.
When
cycle stops, turn out dough on lightly floured surface. Divide dough
in half. Roll each into 10x15 inch rectangles. Let rest and
make filling. Each half will make 12 buns.
YUMMY PEANUT BUTTER
FILLING
¾
cup brown sugar
¼
cup flour
¾
cup crunchy peanut butter
3
tbsp. softened butter or margarine
Combine
in bowl and mix well. Divide in half and spread over each
rectangle. Roll up the long side of the dough and pinch along the
sides to seal. Slice into twelve rolls. Place on lightly
greased cookie sheet and cover with dish towel to let rise 30-45 minutes or
until doubled in size.
Preheat
oven to 375°. Bake 20 minutes. Remove from cookie sheet
and place on wire racks to cool slightly. Drizzle with yummy glaze
if desired.
YUMMY GLAZE
1
cup confectioner’s sugar
2-3
tbsp. orange juice
Combine
in bowl and mix to desired spreading consistency. Drizzle over each
bun and serve immediately. Store leftovers in air tight container.
Food for Thought:
➤January
is Bread Machine Baking Month.
➤Sandwiches
account for 50% of the world’s bread consumption.
➤According
to Scandinavian superstition, a boy and girl who eat from the same loaf of
bread are destined to fall in love.
➤On
average, each American consumes 53 pounds of bread per year.
➤The
first loaf of commercially sliced bread in the United States was sold on July
7, 1928 in Chillicothe, Missouri.
➤The
average bread maker uses less energy than a coffee maker, utilizing
approximately 9 kilowatt-hours per month.
➤The
first home bread maker was sold in 1986 by the Matshushita Electric Industrial
Co., now known as Panasonic.
➤Ancient
Egyptians are usually credited with the invention of yeast leavening, as well
as the oven, so they are considered early bread pioneers.
Things to consider if you
are buying a bread machine:
Size Matters: Know where you plan to
stow your bread maker when not in use. They will use precious kitchen real
estate.
How big: A 1-pound bread pan machine should yield 8
slices, while a 1 1/2 pound pan should provide 12 slices; a 2 pound pan 16
slices; and a 2 1/2 pound pan 20 slices. Know who you are feeding.
Basic or whistles: If you are only going to bake white bread,
select a simpler model, since white bread requires only the basic, or white,
cycle to produce a good result. If whole
grains, wheat, pizza dough or jams are on the meal plan, you’ll need to
consider a machine with extra “cycles.” Whole wheat or whole grain cycles allow
longer rising times for the dense loaves; while a cycle for French bread
decreases kneading time and adds more time for rising. Some machines
feature quick or rapid cycles that cut baking time by an
hour; while others are programmed with a regular bake cycle that is always a
speedy two or two-and-a-half hours. Fast and fresh!
Welcome to the 2018 A-Z Blogging
challenge. This will be my fourth year. Every year I take on the
challenge with hopes of disciplining myself to keep writing throughout the year
as much, if not more than just through the monthly challenge. (It certainly is
a challenge.) Some years are better than others. Some I
just lose track of time. This year I have decided to put my favorite
hobbies together. A recipe that is tried and true as well as some thoughtful
insight. Please note some of these recipes have been shared before,
however they have gone through years of testing and this is the perfected
recipe. I really hope one of my recipes or “Food for Thought”
inspires you to do something great. Enjoy the read and the photos,
try the recipe, share your thoughts or comments, and most of all, have FUN with
the challenge this month!
Cheers,
