October 01, 2018
Breads, Oven Bake, Vegetarian,
Make it from scratch, Flour, Kosher Dairy more
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"Made this today and it's really good! Prep time does not include rising times of 2 hours."
Combine flour, salt and onion powder in a large bowl with a wire whisk.
Pour 1/2 cup of the water into another large bowl, along with the 1/4 cup sugar and oil. Pour the other half cup of water in a cup along with 1 teaspoon sugar and yeast. Let yeast mixture "bloom"** for about 5 minutes. Then pour the yeast into bowl with water, sugar and oil, and also add beaten egg. Whisk it in.
Then add the flour mixture a cup at a time and mix in with a spoon until it gets too thick to work with. Then use your hands to mix it in.
On a clean surface, sprinkle about 1/4 cup of additional flour. Dump dough out onto floured surface and knead for 10 minutes. If it gets too sticky, spray the surface with non-stick spray instead of using more flour. Then place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover with a kitchen towel, and let it rise for about 60 to 70 minutes, till it's just about doubled.
Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle if making buns. If making a loaf of bread, roll into an 8" x 12" rectangle.
Sprinkle the dough with the minced onion, and press/roll it into the surface gently.
Starting with a short end, roll the dough into a log, sealing the ends and side seam.
If making buns, cut the log into eight slices.
Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide. Cover them with a kitchen towel, and allow them to rise in a warm place till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
If making a loaf of bread, roll it up and put it in a loaf baking pan that has been sprayed with non-stick cooking spray. Cover and let rise.
Bake the buns or bread in preheated 375°F oven for 20 to 25 minutes, until they're golden brown and and sound hollow when you tap them on the bottom.
Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature
**Blooming yeast: Allowing yeast, warm water and sugar to get foamy. That way you know the yeast is active and working.
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