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Post by Granny Smith on Apr 1, 2008 0:03:53 GMT -5
No-Rise Yeast Bread contributed by chilipalmer
Jesse over on Prairie Homemaker gave the recipe out. I've copied and pasted from where I put it on TB2K.
No-Rise Yeast Dough
Mix and let sit for 15 minutes: 1 tbsp yeast 1/2 c. warm water 1 tbsp sugar
Add: 1/2 c. oil 2 c. sour milk* or buttermilk 1/2 c. sugar (or less) 1/2 tsp soda 5 tsp baking powder 1 tsp salt flour
* To make sour milk, add 1 tbsp white vinegar for each cup milk, let stand 10 minutes until it clabbers.
Mix and knead. Use immediately (bake at 375) or store in an air-tight container in the fridge. This dough does NOT require a rise time; strictly form-and-bake. Pinch off pieces, fry and glaze for bakery-quality donut holes (we're eating some right now, I'm telling you... bakery-quality) or make into cinnamon rolls. I added 1/2 tsp each of pumpkin pie spice, almond and butter flavoring. Lovely flavor.
For savory dough purposes, decrease second addition of sugar to 1/2 tbsp and add 1 tsp salt. Good for rolls and pizza dough, I've made it into breadsticks, hot pockets and a cheesy bread today that tasted just like what you get from Pizza Hut.
The more I work with this dough, the more perfect it seems. Better yet because it's SO quick and I've yet to find anything it doesn't do fabulously well. For you bakers out there, this is a very elastic dough. It doesn't roll well no matter how much you let it rest; work it like a pizza dough, spin it, pull it, stretch it but don't bother trying to roll it.
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Post by jessielee on Sept 13, 2010 21:08:14 GMT -5
This is still my favorite roll recipe. I especially like it for pigs in blankets. I simply take a lump of dough then enclose a hot dog/little sausage in the dough and bake it. YUMMY when dunked into your favorite dipping sauce.
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Post by Granny Smith on Sept 13, 2010 21:10:58 GMT -5
I sent my sister a copy of this recipe (printed, since she doesn't have a computer). Now we both use it. Very nice to have in the fridge, all ready to go. I'll have to try making pigs in a blanket with it. I know the kids would love that!
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Post by Sheila on Oct 31, 2010 12:48:21 GMT -5
Wow just saw this gonna try this today sounds great hubby has been wanting cinnamon rolls.
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Post by Granny Smith on Feb 20, 2013 17:04:58 GMT -5
I've been keeping this made up in the fridge lately, mostly using it for cinnamon rolls (these guys LOVE cinnamon rolls!) Today I used it to make Chinese steamed buns. For each one, I took a hunk of dough, about the size of a small tangerine, and flattened it into an oval, about 3"x5". Then I put a small square of waxed paper over half of it and folded the other half over the waxed paper. I steamed them in a bamboo steamer until they were done (no longer shiny and firm, yet spongy, to the touch - about 15 minutes) After letting them cool a bit, I carefully opened them, removed the waxed paper, and filled them with pulled pork with tonkatsu sauce (cooked until most of the sauce had been absorbed by the pork). They were so good!!! I can think of a lot of fillings for these and will, likely, make them often.
If you make these, be sure to grease the steamer! Very important! I didn't and they stuck a little. Now I know better.
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Post by michelle on Feb 28, 2014 14:06:33 GMT -5
Can you use this to make a loaf of bread?
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Post by Granny Smith on Feb 28, 2014 15:26:17 GMT -5
Yes. You can use it for anything you'd use yeast dough for. About 1/3 of the dough would make a nice loaf.
Also, I know the recipe says you can't roll it, but you can if you let it warm up a little first. Cold dough just doesn't roll very well. I tear off a piece, roll it as much as I can, then let it sit for about 10 minutes to warm up before I finish rolling it. Once it warms up, you can roll it paper thin.
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Post by michelle on Mar 3, 2014 7:47:16 GMT -5
Thanks!
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Post by Granny Smith on Mar 3, 2014 8:51:56 GMT -5
You're welcome.
I'm thinking about making some doughnuts from this dough this morning. Still trying to decide what to dredge them with. It's between vanilla sugar, powdered sugar, and cinnamon sugar. I can't decide.
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Post by michelle on Mar 3, 2014 9:18:17 GMT -5
Some of each
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Post by Granny Smith on Mar 3, 2014 14:59:11 GMT -5
LOL That's what I ended up doing! Great minds think alike!
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Post by Valerie on Mar 4, 2014 20:26:50 GMT -5
I'm so glad this got bumped. I've got to start making this. We are going through so much bread lately. I get tired of going and buying more!
I know this is probably a dumb question. Approx. how much flour are we talking here? Or, maybe I should ask what consistency should it be when I've added enough flour?
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Post by Granny Smith on Mar 4, 2014 22:02:58 GMT -5
Valerie, I'd say it takes close to 5 cups of flour. I usually only measure the first 3 or 4, then use a scoop for whatever it takes to make it come together as a dough. It should be a soft dough, but not too sticky. I dip my finger in flour and touch it. If it doesn't stick, I flour the table, dump on the dough, and start kneading, adding more flour as needed to keep it from sticking to the table or my hands. I keep kneading, adding flour as needed, until it's smooth as a baby's behind. (Really. I round it up and rub my hand across it. If it feels like a baby's butt, I know it's done)
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Post by Valerie on Mar 5, 2014 10:04:04 GMT -5
OK, so it's pretty much gonna feel like regular bread dough. I wasn't sure. Thanks for the extra details.
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Post by Valerie on Mar 6, 2014 19:23:44 GMT -5
Two more questions:
Does this work OK with using half whole wheat flour?
and
Do you think if would work with self-rising flour?
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