Breads

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Ingredients: 

 

Water, warm

1 cup (225 ml) + ¼ cup

Brown sugar +honey

1 Tbsp +1 Tbsp

Molasses (optional, improves color)

¼ tsp

Active dry yeast

1 package (1 ½ tsp or 7 grams)

Taste Connectionsä Bread Mix

3 cups (330 grams)

Butter, melted

1-2 Tbsp

Extra virgin olive oil

1 Tbsp

Instant potato

1 tsp (dried flakes)

Non-dairy creamer  or (Nutricia’s Loprofin Drink mix)

1 tsp (dry powder)

 

Directions

 

ALL METHODS:

 

  1. Combine ½ cup warm water, dry yeast, brown sugar and the honey, and mix well.
  2. Leave it to get frothy, about 5 minutes.
  3. Add the rest of the water to the frothy mixture. 

 

BUNS

 

After following the above  recipe for the basic mixture; choose one of the following methods

 

BREAD MACHINE METHOD

 

Put ingredients ( except butter) into bread pan. Set machine on dough cycle and start. Remove dough  after 20 minutes into the dough cycle and divide into 8 – 10  pieces. Shape each piece into a smooth round ball and flatten the balls with the palm of your hand till they are 4-inches in diameter. Keep tops smooth. Place the rolls on a lightly greased sheet. Cover lightly and set aside to raise till they are very puffy - about 40 minutes. Spread some melted butter on top for a more tan colored top. Bake at preheated 350F oven for 15-20 minutes. Watch carefully because each oven and baking pan is different. Remove and cover the rolls in a kitchen towel (cloth) and place them in a gallon-size zip lock bag to cool.  Cooling inside the plastic bag makes the buns really soft.

 

MANUAL METHOD:

 

In a large bowl, combine baking mix, oil, non-dairy creamer and Potato powder.  Now add the frothy yeast mixture. Beat with a wooden spoon or dough hook until mixture forms a sticky and not dry or stiff dough. If the dough is not sticky add more warm water. Cover the bowl with saran wrap tightly and let the dough rise for 20 minutes in a warm place. Divide into 8-10 pieces. Shape each piece into a smooth round ball and flatten the balls with the palm of your hand till they are 4-inches in diameter. Keep tops smooth. Place the rolls on a lightly greased sheet. Cover lightly and set aside to rise till they are very puffy - about 40 minutes. Spread some melted butter on top for a more tan colored top. Bake at preheated 350F oven for 15-20 minutes. Watch carefully because each oven and baking pan is different. Remove and cover the rolls in a kitchen towel (cloth) and place them in a gallon-size zip lock bag to cool.  Cooling inside the plastic bag makes the buns really soft.

 

NUTRIENT INFORMATION FOR THE DOUGH:

 

                             KCAL           PROTgm          PHEmg            METmg         LEUmg

 

Per Recipe                                   1304                             3.79                                  199                                    68                                326

HOT DOG BUNS:

 

Shape the dough from above into the hot dog bun shape and proceed with the baking as above.

 

Details
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1 cup warm water (225ml )                         
1 Tbs brown sugar 

 

1 Tbs Dark Corn syrup

 

1 package (1 Tbsp.) active dry yeast          

 

3 1/4 cups(350 gms) TC Bread Mix     

 

1 Tbsp. Olive Oil (optional)    

 

Herbs of choice

 

½ tsp garlic powder

 

 

 

1. Combine in a small bowl ½ cup warm water, dry yeast,  and the brown sugar, and mix well. Leave it to get frothy, about 5 minutes. In a large bowl, combine garlic powder, crushed oregano, TC-Bread mix, 1 Tbsp olive oil and frothy yeast mixture. Adding more warm water, beat with a wooden spoon or dough hook until mixture forms a ball. Turn out onto a board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise for 20 minutes.

 

 When the dough has risen once for 20 minutes in Step 5, knead for 5 minutes. Divide the dough into 12- 14 balls and shape them into rolls. Leave them to rise for approximately 30 minutes or until well risen to double the size. Bake them in a preheated oven at 400 deg F for 10 - 15 minutes until brown.

 

 

 

NUTRIENT INFORMATION FOR THE DOUGH:

 

                   KCAL   PROTgm       PHEmg   METmg    LEUmg

 

Per Recipe     1722         4.06            182              70          350

 

Nutrient information roll varies according to how many rolls are made from the dough.