January 10, 2010 - 5:32am
Help! I forgot the butter!
I JUST noticed that the butter I had softening never got added to the dough that is rising in the oven. Should I throw it out and start again? What will happen if I baked it anyway? Still have an hour left of rising before I roll it out to add the cinnamon and sugar. This is only my second time baking bread. :-) Thanks! -Mike
P.S. - This is what I am making: http://www.recipezaar.com/Worlds-Best-Cinnamon-Raisin-Bread-Not-Bread-Machine-98867
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Who is up baking at 6:32am on a Sunday morning? :)
You probably already have but I would just keep going with the rolls...you can get by with a lot of sins making cinnamon rolls that you couldn't with a loaf of bread.
Thanks Betty. I did soldier on. It seemed to raise (proof?) fine.
Will post here when it's done just to close the topic (and leave the advice for others!)
It was actually 8:30 my time (I was up at 4:30 but who's counting!).
What on earth did you get up that early for?
I'm looking forward to seeing your rolls.
Seems to be fine. The bread is a tiny bit tough, but that might be because I cut it while it was hot? Other wise seems I made fat free bread (by accident).
Looking good!!
My favorite bread recipe is a blog that was floating around the internet a few years ago...I keep a bucket of it in my frig almost all the time... it's flour, water, salt and yeast. Mix a large batch together and stick it in the frig. When I need bread for a meal I just grab a large handful of dough out of the bucket, shape it, let it rise and bake it.
The “6-3-3-13” rule. It’s 6 cups water, 3 tablespoons salt, 3 tablespoons yeast, and then add 13 cups of flour.
Lazy sourdough shortcut. When your dough container is empty, don’t wash it! Just scrape it down and incorporate it into the next batch. In addition to saving cleanup, the aged dough stuck to the sides will give your new batch a head start on sourdough flavor.
What a very sensible post.
It's virtually my basic recipe except that I use one bag of flour, a handful of salt, a particular jug of water and a bit of yeast. I don't leave the mixture in the fridge - there's not enough room and I like to bake a large batch at a time to save power.
The tip about using the residue in the next batch is very sound.
We all have different methods but it's always good to find someone with similar attitudes :-)
and put it into the fridge for the bulk rise and shaped this morning so I could sleep in. I made dough with half spelt and coconut milk and because the coconut milk is not fat free, no butter needed. The butter got melted and the cold dough got cut up into 30 little pieces, rolled in balls and drenched in butter. Then the drippy balls were rolled in the sugar, nuts, and cinnamon.
You guessed it! (or maybe you didn't) Monkey Bread! I had a house full of sleepy heads that awoke to the smell of bread baking! Wonderful on a lazy Sunday snowy morning!
Mini
Mini, I'll blame you if I come home from Fort Dodge today with a can of coconut milk to try this. :P It sounds so good. How's the coconut flavor in the bread?
about it as I stuffed the tasty bits in. Be sure you use a large form, some of the sugar burned on the bottom of the oven as it bubbled over the edge. The subject of coconut never came up... funny.
1. If the butter doesn't really do anything, why put it in?
2. I'm new to baking bread, so if I were to do the 6-3-3-13 rule for fridge dough ... do I have to activate the yeast before mixing it all together and storing it?
I should really look into a breadmaking for dummies book. :-)
Thanks!
Butter(and/or fats) make breads more tender, tastier, and help to keep it fresher(moister) a little longer.
Here's a couple of pages that helped serve me as a sort ot crash course on bread ingredients. The first link, more basic ingrdients and there purposes/effects. The second one, more esoteric enhancement/conditioners, etc. Scroll down a little to the "Bread Ingredients" section, after the first link:
http://www.baking911.com/bread/101_ingredients.htm
http://www.baking911.com/bread/101_ingredients_doughenhancers.htm
As MrFrost said the butter will make a difference.
When I make cinnamon rolls, babka or most any other dessert bread, I put a lot of things in the dough that I wouldn't put in a loaf of bread to make them soft and gooey, which you wouldn't want with a loaf of bread. But if you forget to put these things in you can still make your rolls they will have a stiffer crumb.
Fresh yeast - Yes
A.D.Y. Yes according to the instructions. Maybe not according to popular opinion
I.D.Y.- No
Do a google search for "artisan breads in 5 minutes a day" there is a ton of stuff on the net...even how to videos on youtube.
This is good bread...I swear I could eat a whole loaf by myself and the longer is sits in the frig the better it gets. Problem is it's so good I can't seem to keep a batch in the frig for more than 3 at the most 4 days.
Hey, Love the 6-3-3-13 idea but Betty did you ever say that you activate the yeast or just sprinkle in with the flour and mix?
I use instant yeast that I buy in bulk and keep in my freezer...I just mix it in with the flour.
If you are using the active dry yeast, you will need to wake it up before adding it to the mix
Do a google search for "artisan breads in 5 minutes a day" and you will find tons of info on this method including how to videos on youtube.
Thank you Betty