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The Bread Baker Bible

The Bread Baker Bible

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Publicado porAbu Bakar Siddique

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Categories:Types, Recipes/Menus
Published by: Abu Bakar Siddique on Jan 08, 2010
Copyright:Attribution Non-commercial


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1 cup water
3 tablespoons butter, melted
1/4 cup powdered milk
3 tablespoons granulated sugar
3 cups flour
1/4 cup potato starch
2 teaspoons salt
1 tablespoon yeast

Place ingredients into pan of bread machine in order listed. Select dough cycle and start machine.
Check for consistency after about 10 minutes of kneading. If necessary, add flour (1 tablespoon at a
time) or water (1 teaspoon at a time) to produce a smooth, somewhat soft dough. Allow machine to
complete cycle.

When timer sounds, remove dough to surface sprayed with Pam. Cut into 8 fairly equal pieces. Round
the corners by tucking under to form smooth, round buns. Place on greased baking sheet and flatten
slightly with hand to make approximately 4 inch buns. (They will rise up but not out, so make them the
size you want now.) Cover with greased plastic wrap and let rise in a warm place for about 1 hour, or
until very puffy.

Bake in preheated 350 degrees F for 18−22 minutes, until nicely browned. Remove to rack and spray
with butter−flavored Pam. Cool and slice.

Makes 8 buns (8 servings).

Per serving: 266 Calories (kcal); 6g Total Fat; (20% calories from fat); 7g Protein; 47g Carbohydrate;
16mg Cholesterol; 594mg Sodium

Food Exchanges: 2 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other

Serving Ideas: Wonderful for hamburgers hot off the grill; also makes a great muffaletta.

NOTES: To make manually: Put lukewarm water in a large bowl; add sugar and yeast. Stir to
dissolve. Stir in melted butter. Add remaining ingredients and mix well to form a dough. Turn out on
surface sprayed with Pam and knead until smooth and elastic, about 10−15 minutes. Cover with
greased plastic wrap and let rise. Follow directions to form, rise, and bake buns.

You may substitute instant potato flakes for potato starch.

Soft Sandwich Buns


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