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This is a recipe that is loved by my family and is great for a simple and tasty lunch or snack. The soft and fluffy dough is slightly sweet which grea...
This water-roux starter is the secret ingredient to creating super soft bread that lasts for days without adding any unhealthy additives or conditione...
You will need the following ingredients: 2 ½ cups bread flour 3 tbsp and 2 tsp sugar 1/2 tsp salt 1 large egg ½ cup milk 120 g tang zhong 2 tsp insta...
Combine the flour, sugar, salt and instant yeast. I strongly recommend using a bread machine or dough mixer to knead the dough because it will be a ve...
To test your dough to see if it has been kneaded properly, gently stretch a portion of dough out. If it breaks with a clean and round hole, it is rea...
Move the dough into a oiled bowl and cover with a saran wrap. Let it proof for approximately 50 minutes or until it has doubled in size.
Divide the dough into 6 equal parts and knead each piece briefly to punch out the gas. Then stretch the dough into a long shape, cover in wrap and le...
With each dough piece, stretch it to about 2.5x the length of the hot dog and twist it around the hot dog. Let it proof for a second time for approxi...
Please enjoy! These are best eaten fresh from the oven while the bread is at its softest.
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I made these but divided the dough into 18. Rolled the loaves into long lengths of 6-8 inches and braided like challah. Proofed & baked individually with egg wash and black & white sesame seeds (poppy seeds work too for Chicago buns). Split like regular hot dog buns. They keep great and can be filled like a good ole American Hot Dog. Oh yeah! don't forget to use Vienna Beef dogs for the Snap!!
haricot