Directions: |
Directions:1 - Add ingredients to bread machine in order listed.
2 - Set bread machine to French/Italian & 2lb Loaf
3 – Remove from bread machine before final rise. My machine beep to alert you to take out the paddle & the manual comes with a timetable chart specifying the correct time for each setting
4 – Lay out on lightly floured tabletop & separate into 8 equal portions & shape
5 – Place on baking sheet lined with parchment paper & lightly flowered
6- Cover with light kitchen towel & let rise for 30-40 min
7 - To give the crust a super shine: Brush it with one egg or egg white beaten with a little water before you put your ready-to-go bread in the oven. (If you forget to do so before baking, you can still apply the egg wash 5 minutes before the bread is to come out of the oven.)
8 – Salt top with fresh ground Sea salt & McCormic Hamburger seasoning (or your choice of seasoning)
9 – Bake at 400° F for 18 – 24 min (keep an eye for final few min to achive perfect crust color
** Water
Water should be bottled or faltered because tap water may have contaminants that may cause issues with you dough rise. Temp should be between 80° - 90° F for proper Yeast activation
*** Ascorbic acid with bread baking
Industrial bakers categorize ascorbic acid as a flour ‘improver’ or dough conditioner. In the presence of oxygen, ascorbic acid becomes an oxidising agent and the ‘improvements’ to which it contributes include:
• Strengthened gluten
• Greater loaf volume
• Finer crumb (i.e. smaller, more even cells/bubbles)
• Increased tenderness of the crumb
• Reduced crust thickness
• Faster rising
‘The net result of AA is to improve the ability of dough to retain gas (as seen by increased oven spring) and to yield bread with a finer (smaller average cell size) crumb cell structure. These changes also result in bread crumb that is softer to the touch yet has the resiliency to recover much of its original shape after compression. This helps to convey the impression of proved freshness to the consumer.’
**** Vital wheat gluten
Vital wheat gluten provides the extra gluten that whole-grain loaves need to rise their highest. It's particularly helpful in loaves that use low-gluten or whole grain flours, such as rye, oat, teff, spelt, or buckwheat. If you want to keep your bread 100% whole wheat, vital wheat gluten is your new best friend. This stuff is super-concentrated gluten flour, and it really helps to give low-gluten doughs better structure. Add one tablespoon of vital wheat gluten for every 2-3 cups of flour in your recipe. Also helps to prevent bread machine rise issues add 2 – 2 ˝ tsp. per 3-4 cups bread flour
***** SAF Instant Yeast - The red bag yeast is for most your basic breads, the yellow bag yeast is mostly for sweet breads |
This recipe for Bread Machine Burger Rolls is from