This weekend I was wondering whether to make ham and cheese bread or cranberry bread. After some thought, I decided to make both, so that I wouldn't have too many ham and cheese buns (it would get boring to eat that repeatedly).
I let my bread machine do all the kneading like the bread I usually make, and then took the dough out to form the buns. The dough came out of the pan in a big cohesive blob, but it was stickier than I expected once I started splitting it into buns. It stuck all over my fingers and I had difficulty wrapping the dough around the ham and cheese.
The result was very ugly, after a tedious process. Because I had so much difficulty pulling the dough around the filling, I even added more dough for each bun than I had intended to.
I was going to use only half of the dough for the ham and cheese buns, and the other half for the cranberry buns. But since I had used more dough above, that left me smaller cranberry buns.
This was a bit easier to make than the ham and cheese buns, but by that time dough was all over my fingers already, so it also hard to manipulate.
After the dough had risen (I left it for about 45 mins to an hour), I scattered ("sprinkle" should be a better word here, but I didn't sprinkle, I scattered :P ) some almond bits on top and put it into the oven to bake (180 degC, 14-15 mins).
The buns rose a whole lot more while baking.
I was going to put almond on the cranberry buns too, but seeing as the almond bits didn't brown, I decided not to. But maybe I should have... since the cranberry buns browned a lot more than the ham and cheese ones.
The cranberry buns probably didn't need that long in the oven (I put them in as long as the ham and cheese buns), because they were smaller. But I didn't think of that before baking them. :P
I broke off a bit of a cranberry bun to try...it tasted more or less like the bread I usually get from the bread machine. Now I hope the buns won't go stale too quickly... I've already put the ones that are not meant for tomorrow into the freezer, to be safe.
I let my bread machine do all the kneading like the bread I usually make, and then took the dough out to form the buns. The dough came out of the pan in a big cohesive blob, but it was stickier than I expected once I started splitting it into buns. It stuck all over my fingers and I had difficulty wrapping the dough around the ham and cheese.
The result was very ugly, after a tedious process. Because I had so much difficulty pulling the dough around the filling, I even added more dough for each bun than I had intended to.
I was going to use only half of the dough for the ham and cheese buns, and the other half for the cranberry buns. But since I had used more dough above, that left me smaller cranberry buns.
This was a bit easier to make than the ham and cheese buns, but by that time dough was all over my fingers already, so it also hard to manipulate.
After the dough had risen (I left it for about 45 mins to an hour), I scattered ("sprinkle" should be a better word here, but I didn't sprinkle, I scattered :P ) some almond bits on top and put it into the oven to bake (180 degC, 14-15 mins).
The buns rose a whole lot more while baking.
I was going to put almond on the cranberry buns too, but seeing as the almond bits didn't brown, I decided not to. But maybe I should have... since the cranberry buns browned a lot more than the ham and cheese ones.
The cranberry buns probably didn't need that long in the oven (I put them in as long as the ham and cheese buns), because they were smaller. But I didn't think of that before baking them. :P
I broke off a bit of a cranberry bun to try...it tasted more or less like the bread I usually get from the bread machine. Now I hope the buns won't go stale too quickly... I've already put the ones that are not meant for tomorrow into the freezer, to be safe.
Posts
No comments:
Post a Comment