Frugal Upstate,
Do you have a post on breadmaking using the machine for dough and finishing off in the oven–or possibly can you write one?
I’m trying to find/replicate the kind of frozen bread/rolls you can pop in the oven for dinner, but make them more healthy with whole wheat, flax etc.
Any ideas you can blog about are appreciated!
Thanks, Leslie
Leslie,
Great question! This is how I use my bread machine-to make dough that I finish off in the oven. I do this because I really dislike the shape of the bread machine loaf-such an odd, large square shape in my machine. . . really not good for making sandwiches at all.
For my basic bread recipe (a plain white loaf straight out of my bread machine cookbook) I run the dough cycle, then simply move the bread into a lightly oiled (since I no longer buy non stick spray) bread pan.
I let it rise for about 40 minutes. This time will vary depending on the “freshness” of your yeast, the temperature of your kitchen etc. My kitchen is pretty cool in the winter so I actually use the warm setting to warm up my oven, then turn it off and put the bread dough inside. The rule of thumb is that the dough should double in size-in most cases this means that the dough should be rounded up over the lip of the bread pan just a bit. Remember, the heat of cooking will cause it to rise some more before the crust hardens up.
Next I bake my bread at 425 for 35-45 minutes (you have to take a look to see if it looks done). I determined the time and temp by looking in my regular cookbook and finding a conventional recipe for a similar type of bread. The heavier or richer the bread dough, the lower temp and longer time it will likely cook at. . . a light fluffy dough will probably cook hotter and faster.
Baking 911 has a nice article on baking with a bread machine.
For the second part of your question, making “heat and serve” style rolls. I’ve never done this myself, but after some internet research I feel comfortable offering the following advice.
- Use your bread machine recipe for rolls-following the directions through the dough phase.
- Form the rolls and bake in a 375 oven for 10-12 minutes, until brown but not done.
- Remove from the oven and let cool completely.
- Freeze.
- Bake frozen rolls at 375 until brown.
Hope this helps. Happy Baking!
~~Jenn
Photos by Bill Dwyer and Otto Phokus
{ 6 comments… read them below or add one }
Interesting! Quick questions…do you no longer buy no stick spray because of the cost or is it unhealthy?
Why 342F specifically? I don’t think I could set my oven to that temp if I tried!
I used to make my bread dough just as you describe (back when I was allowed bread). You can vary what kind of shape, and even freeze shaped loaves/dough right after it’s made (before rising) with good success. A good tip to make a crusty crust (if you like that) is just before putting your loaf into your preheated oven, spray the interior of the oven generously with water. Yep. That steam makes a beautiful crust.
I’m not too fussy about the shape of my loaves, so I usually just leave it to bake in the machine (one less pan to wash…LOL!).
The dough that I do take out and bake separately are usually specialty ones like cinnamon buns.
I’ve never tried to recreate the store-bought frozen rolls but that would be pretty convenient on nights when we get home late for dinner. Thanks for the instructions on that!
Frantic-I use the oil to be frugal and also to be green. Hate throwing out those stupid aerosol cans.
Amanda-woops! should be 425. . . fixing now.
Teresa-let me know how the rolls turn out, I haven’t tried it yet myself. . .
Jen-
I also hated throwing out those cans! I started oiling pans by hand and then I found an item that really helped me out. It cost ten bucks but I figured each of those spray cans was about 3-4 each, and I wouldn’t buy them anymore. It’s called a Misto I think, you put oil in it, hand pump, and it does a fine mist over the pan.I like it better than oiling by hand because sometimes I only need a thin coat, and don’t want to use a paper towel, etc.
Just a note!
I’ve tried many bread recipes in my bread machine both starting in machine and ending in oven and doing it all in the machine. I’ve also tried making recipes with the dough hooks and baking in oven and also hand kneading and baking in oven …I’ve ruined about 15 loaves of bread this year trying to make a nice high loaf of bread. Mne always comes out like a brick very low and dense. Please I’m tempted to buy bread again the local store sells grain breads for 2 for $1.
Do you have any suggestions…I’ve also tried dry yeast into machine, yeast mixed with water and yeast mixed with water and sugar.
Thanks for all your helpful advice
Jill