Sunday, June 23, 2013
Homemade Hot Dog Buns and Waffle Batter Bread
After many attempts at trying to make hot dog buns out of some of my favorite hamburger bun recipes, I think I am getting closer to the elusive shape. Today I tried them with a tested-and-loved recipe from the blog of Let Them Eat Cake.
I first blogged about this amazing recipe here. Today I tried the recipe in a bread machine, and I have to say, it tasted every bit as good as the first time, but much easier. I simply put the ingredients into the pan of the bread machine and set it to Dough. When the cycle was finished, I placed the dough onto a floured board, pressed out all the air, and let it rest for a few minutes. I cut it into 9 pieces and roughly followed Baking Bites' instructions on how to shape hot dog buns for rising. They were a little whale-ish looking, but overall I was pleased with bread to wiener ratio. Our Nathan's never tasted so good!
Our breakfast this morning was Whole Grain Waffles, a delicious and crispy waffle containing flax seed, wheat germ, and whole wheat pastry flour. I sometimes make bread out of leftover pancakes, so with 2 cups of batter left over. I tried my hand at a loaf of bread from the batter. I threw it into the bread machine with a 1/2 teaspoon salt, 2 tablespoons sugar, about 1-1/2 cups flour, and 2-1/2 teaspoons yeast. After it completed the Dough setting, I put it into a greased bread pan and let it rise. I lost track of time on rising, and it rose too high. There was some deflation when it baked - for about 30 minutes on 350 - but it was still quite tasty, with flecks of flax seed and a little crunch on the crust from the wheat germ.
A high-carb day around here, and that makes me happy.