Sourdough started about 6,000 years ago when human found out how to boost the leavening and fermentation of grains to be brewed into drinks or baked into bread. A portion of the fermented grains were then saved by people in the past to begin the fermentation of the next batch of bread. Sourdough was then born from this recurring practice. The saved part is now referred to as a sourdough starter. The bread made from the mix is called sourdough bread.

What is Sourdough?

A sourdough starter is described as a natural leaven, or a mix of liquid and grains where wild yeasts and bacteria thrive to flavor and leaven the bread dough. The yeasts thrive naturally on the grain surface, in the air or soil and in fruits and vegetables. The bacteria are specific strains of the benign bacteria Lactobacillus.

Yeast and lactobacilli live peacefully in a symbiotic relationship. Both do not try to get food from each other. Yeast actually helps feed lactobacilli in certain cases. Lactobacilli, in turn, create an acidic area that is conducive for the yeast. The acids inside the culture will serve as an antibiotic wherein the lactobacilli can provide a protective environment for yeast. Lactobacilli help bread rise as well. Similar to yeast, the bacteria digest simple sugars located in flour to produce carbon dioxide and ethanol. The acetic and lactic acids created add flavor to the bread, having a wide array of flavors. In certain periods, the bread can have a sour tang because of sourdough.

Most of this information comes straight from the Breadmaking pros. Careful reading to the end virtually guarantees that you’ll know what they know.

The Recipe

The ingredients you will need are 2 cups of all-purpose flour, 1 packet or 2.25 teaspoons of active dry yeast, 2 teaspoons of granulated sugar and 2 cups of warm water (about 110 to 115 degrees F). You can also get good results by using whole wheat flour. Whole wheat start will not have a lot of rising action compared to something made with white flour. You have to plan longer rising periods. Adding whole wheat flour together with white flour can also be done to cut rising time.

More Tips

If you add some sugar, you will boost the yeast process. Yeast feeds on sugar to get extra energy. Yeast will rise by feeding on the sugars inside the flour and getting rid of carbon dioxide in the process. Do not put in too much sugar, however. If the water you use has chlorine, you can use bottled water, tap water or distilled water instead. Make sure you set this out for 1 days before you make the starter. Chlorine can cease the yeast development.

Mix the yeast, sugar and flour together in a sterile container. Ideally, you should only use ceramic or glass to contain 2 quarts. Stir in the water and continue mixing until you create a thick paste. Cover the container using a dish cloth and allow to sit at 70 to 80 degrees F. Temperatures higher than 100 degrees F usually kill the yeast. Observe how the yeast rises as you finish the process for optimum results.

If you’ve picked some pointers about Breadmaking that you can put into action, then by all means, do so. You won’t really be able to gain any benefits from your new knowledge if you don’t use it.

About the Author
By Anders Eriksson, feel free to visit his top ranked GVO affiliate site: GVO

Cinnamon bread is a great and delicious snack or breakfast that you can easily prepare by simply following a few instructions. You will find that you can customize the appearance and flavor later on as you master the basics. It is important that you understand the nature of the bread as well, so you avoid minor accidents like burning the bread too much.

Initial Steps

First, take the bread, then toast it at around 4 to 5 degrees to attain the crispy nature. Ideally, you should use whole wheat bread. Make sure that you do not burn the bread. Kids should properly be trained, to avoid any injury. Put honey on the two slices of bread. Just put enough so that you get a bitter taste once you reach the next step. Bee’s honey is recommended, especially those that are made only from all-natural ingredients. Processed honey may make the bread too bitter.

Sprinkle cinnamon on both slices of bread as you prefer. There are small packets of cinnamon available at your local grocery store. Stack the slices, then warm these inside the microwave for 20 seconds, so that the honey and cinnamon can melt at the same time, providing you with quality flavor.

To finish off the recipe, you can top the cinnamon with small banana slices or place these at the side. This can be stored easily inside your refrigerator, so you only have to microwave in the morning for a quick and easy breakfast.

If you find yourself confused by what you’ve read to this point, don’t despair. Everything should be crystal clear by the time you finish.

Cinnamon Swirl Bread

Cinnamon swirl bread is also very easy to make. Make the regular dough, but instead of shaping it instantly into a loaf, roll it out on the counter. Sprinkle the dough with a combination of sugar and cinnamon. You will need about 2 teaspoons of cinnamon together with 1/4 cup of sucanat. Roll the dough up. Poke the ends underneath to create the loaf shape, then put inside a butter bread pan. Allow the loaf to rise about 30 to 45 minutes and bake. You will find that the bread is better if lightly toasted and buttered. Eat with a glass of milk or coffee.

The Cinnamon Pita Bread

To make cinnamon pita bread, add some cinnamon and sugar on top of the rounds of pita dough before you bake. You can readily eat this or stuff a few raisins inside the rolled form together with some butter for more flavor. It is not recommended, however, to cook the pita bread together with the raisins, since 500 degrees F will scorch the raisins, making your pita bread very bitter.

Feel free to add any condiments after you have cooked the cinnamon pita bread. You can add honey and butter while baking to give it a unique and savory smell. You can make more servings by sticking with the pita bread recipe. Store any excess inside an airtight container or inside the refrigerator. You can just reheat it anytime for a few minutes before serving. This can last several days or weeks.

You can’t predict when knowing something extra about Breadmaking will come in handy. If you learned anything new about Breadmaking in this article, you should file the article where you can find it again.

About the Author
By Anders Eriksson, feel free to visit his top ranked GVO affiliate site: GVO

Leavening is a very important part of bread making so that you can get bread that is both chewy and tasty. You should understand how it works, since breads among different cultures generally use the same technique. Some people also serve unleavened bread, especially in the Middle East. You will appreciate yeast more as you go through the steps. Here are some tips on how to begin.

On Bread Leavening

Leavening is the process of putting gas to dough during or before you bake to create lighter and more chewable bread. Most of the bread eaten in the West is leavened, although there are also unleavened breads that have symbolic use in Judaism and Christian churches. The bread chemical leavening is a basic technique that incorporates gas-producing chemicals.

There are a couple of common methods. The first method involves the use of baking powder or a self-rising flour the also includes baking powder. The second method involves adding an acidic ingredient like baking soda and buttermilk. The reaction of the soda and the acid leads to gas. Chemically leavened breads are referred to as soda breads and quick breads. The technique is usually done to make sweet breads, muffins and banana bread.

On Yeast and Leavening

The more authentic information about Breadmaking you know, the more likely people are to consider you a Breadmaking expert. Read on for even more Breadmaking facts that you can share.

Several breads are leavened using yeast, a kind of fungus having only a single cell. The yeast used to leaven bread is called Saccharomyces cerevisiae, which is the same species used to brew alcoholic beverages. The yeast will ferment carbohydrates in the flour and any sugar, thereby leading to carbon dioxide. A lot of bakers in America leaven the dough using commercially made baker’s yeast. Baker’s yeast provides you the benefit of creating quick, uniform and reliable results, since it comes from pure culture.

More on Yeast

The baker’s yeast and sourdough method of baking bread typically follow a similar pattern. Water is mixed with salt, flour and the leavening agent. Other additions like fats, spices, seeds, herbs and fruits are not needed to bake bread, but are also used often. The mixed dough is allowed to rise 1 or more times so bakers will punch down the dough and allow it to rise again and again. The loaves are formed and the bread is ultimately baked inside the oven.

Several breads are created from straight dough, so all ingredients are combined in a single step. The dough is baked after the rising period. Dough can also be made using the starter method, when some of the water, flour and leavening are mixed 1 day or so before baking. These are allowed to ferment for 1 night. During baking, all other ingredients are added and the rest of the process is similar to straight dough. A more flavourful bread with better texture is made.

Steam Leavening

Rapidly expanding steam created while baking can leaven the bread. The method is both basic but unpredictable. The popover is the most common steam-leavened bread. Steam-leavening can be unexpected since steam cannot be created until the bread is baked. Regardless of the agents, steam leavening can be done. Agents include sourdough, egg snow, soda powder and yeast.

Now might be a good time to write down the main points covered above. The act of putting it down on paper will help you remember what’s important about Breadmaking.

About the Author
By Anders Eriksson, proud owner of this top ranked web hosting reseller site: GVO

Would you like to find out what those-in-the-know have to say about Breadmaking? The information in the article below comes straight from well-informed experts with special knowledge about Breadmaking.

You can use different ingredients to make bread. It is important understand the characteristics of each, so that you can fully take advantage of the process, thereby adding more flavor, texture and quality. Each ingredient will determine a certain feature which will be displayed by the bread as well. Here are some tips about the things you can use.

About Yeast

Yeast is a living plant. It is a microscopic fungus that makes the bread rise as a result of its presence. It will require food, warmth and moisture to grow properly. Temperature should be around 100 to 110 degrees F to get the best results. Water is good, as well as honey, sugars and molasses. Yeast can ferment sugars into alcohol and carbon dioxide. The gas is then trapped inside the gluten network, leading the bread to rise until all the oxygen is consumed or the yeast is killed through over fermentation or baking.

The two common yeast types available are instant yeast and regular active dry yeast. The two have been dried to deactivation, although the yeast cells are not destroyed. Instant yeast dried at lower temperatures can produce more live cells and are fast to act when water or flour is added. Compared to active dry yeast, instant yeast does not have to be dissolved or proofed in warm water. This can be added together with the flour after the initial 2 cups of flour have been added.

The information about Breadmaking presented here will do one of two things: either it will reinforce what you know about Breadmaking or it will teach you something new. Both are good outcomes.

On Active Dry Yeast

Active dry yeast has a tough outer shell that requires warm water and sweetener to get softer for 5 to 10 minutes before you add other ingredients. Glutathione in wheat germ can break down gluten. It is also present in yeast in minimal amounts. It does not affect the bread quality, considering that it remains in the yeast cell. Under adverse conditions, glutathione can leak out. The dissolving water should not be cooler than 100 degrees F if you are using active dry yeast.

Glutathione tends to leak out of the yeast cells very quickly in cool water, leading to weaker dough strength. The instant yeast ensures that the batter or flour temperature has a minimum temperature of 75 degrees F when you add the yeast. If the freshly milled flour is warm or over 120 degrees F, the liquid should be cooler than 90 degrees F to avoid overheating the dough and destroying the yeast.

Knowing the Liquids

Water is the cheapest, fastest and easiest liquid to use. The texture of the grain tends to be chewy, and the flavor, more obvious by adding water. Milk helps make bread rise faster. The bread also gains finer texture and acquires longer shelf life. Scald all the milk except for the canned one. Buttermilk helps make dough become tenderer and acquire a nicer taste. Yogurt adds tang and can be substituted for 1/2 of liquid replacement. Vegetable juices and broth like apple juice and tomato juice can be used to add nutrition and improve texture and taste.

As your knowledge about Breadmaking continues to grow, you will begin to see how Breadmaking fits into the overall scheme of things. Knowing how something relates to the rest of the world is important too.

About the Author
By Anders Eriksson, proud owner of this top ranked web hosting reseller site: GVO

Would you like to find out what those-in-the-know have to say about Breadmaking? The information in the article below comes straight from well-informed experts with special knowledge about Breadmaking.

Making bread will involve a variety of ingredients and tools. Understanding the effects of each one will ensure that you make bread that is flavorful and of good quality. You may be surprised to know that some of the most common ingredients can change the nature of the bread drastically even with mild application. You can acquire these in many outlets, the internet and through local dealers. Here are some more tips about baking ingredients.

On Sweeteners

Liquid sweeteners help provide more taste to the bread. Honey and molasses are some of the most common options. Sweeteners provide moistness to the bread as well, giving it a better appearance and longer shelf-life. Sweet things also feed yeast. You can also use barley malt syrup. When using honey, be careful about using very high temperatures, since it can scorch and brown the bread. 1/3 cup of honey for every 2 loaves is recommended.

About Salt

Salt generally boosts the flavor of the bread and manages the fermentation process. Bread without salt becomes flat and tasteless. Do not add salt to the liquid wherein the yeast is dissolving since this can prevent yeast growth. You can use real salt, earth mineral salt or unrefined sea salt. Use 1 tablespoon for every 2 loaves. A lot of recipes require less.

The more authentic information about Breadmaking you know, the more likely people are to consider you a Breadmaking expert. Read on for even more Breadmaking facts that you can share.

Other Present Ingredients

Lecithin comes from soybeans and helps keep bread soft and moist. It slows down the oxidation of the liquid components and functions as a binder. Lecithin appears in liquid, granular or powdered form. 1.5 tablespoons of granular or liquid per loaf is enough as a binder. If you use the powdered form, make sure to follow the guidelines written on the can.

Malt, barley malt syrup or diastatic malt powder are sweet derivatives of toasted barley. These provide nutrition and boost texture, shelf life and appearance. Exchange 1 tablespoon of sweetener in the recipe together with 2 tablespoons of syrup and 1/2 teaspoon of powder. If you put in too much, your bread can become gummy, very sweet or bitter and dense. Vital wheat gluten or gluten flour is taken from high protein wheat. It also serves as a binder, resulting to dough becoming more elastic.

If the flour is lower than 16% protein, you need to add more gluten. Gluten also aids in the compensation of damage done to bread gluten because of the jagged edges of the bran, happening during the milling procedure. 1 to 2 tablespoons for every loaf is adequate. Too much gluten flour will lead to bread becoming rubbery and tough.

Final Ingredients

Oats or oatmeal provides added moistness and crunch to bread. This will lead to good toasting bread. You can add 1 cup of rolled oats for every 2 loaves. Pour 1 to 2 cups of boiling water over the rolled oats and allow to cool. Whey in liquid or powdered form is a dairy by-product. It contains a lot of milk sugar, protein and minerals. It also helps in the browning process penicillin and sweetens the bread a little.

Now you can understand why there’s a growing interest in Breadmaking. When people start looking for more information about Breadmaking, you’ll be in a position to meet their needs.

About the Author
By Anders Eriksson, proud owner of this top ranked web hosting reseller site: GVO

If you want to bake homemade bread successfully, you have to understand that there are different available types. You need to know how each one appears and follow the guidelines that will lead to the best quality, flavor and texture. Homemade breads have been formulated by families for hundreds of years. Here’s your chance to finally whip out your own recipe.

About Industrial Bread

The difference between homemade bread recipes with commercial ones is that commercialized bread is made to have uniform substance and texture, to be produced on a massive scale and to have just enough shelf-life for you to keep returning to the grocery. Excessive amounts of yeast help produce a lot of bubbles inside the bread, which leads to the light texture of the bread. Lower quality grains are also used and can lack the essential nutrients. The main goal of commercialized bread is to be produced as cheaply as possible to earn the highest profit.

Preservatives may also be used to help boost shelf life, which reduces manufacturing cost. Some of the ingredients you need to be cautious about include high fructose corn syrup, calcium dioxide, datem, ethoxylated mono and diglycerides, dicalcium phosphate, sodium stearoyl lactylate, calcium propionate, soy lecithin, ammonium chloride and ammonium sulfate.

Advantages of Being Homemade

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Homemade bread has the advantage of having high quality ingredients, better flavor, taste and texture and longer shelf life. You put in the right materials into the mix to ultimately create the best-tasting bread. Some of the things you need to know are that different flours function differently too. Try to make whole wheat bread or rye bread. The flour will also have various properties. Add the flour slowly into the bowl until it barely sticks to your hands. Whole wheat flour will need one-half cup less flour compared to white flour.

When making Italian bread, substitute salt with garlic salt. Add the Italian seasonings like rosemary and oregano before you begin to stir. Double the recipe to make two loaves of bread instead. You get to save more time and effort too. Try to experiment with different ingredients. You may want to work on pizza dough and cinnamon rolls later on.

Shopping for Ingredients

When making your homemade bread, you can shop for ingredients in different places to get only the best quality ingredients. You can actually search the internet and have some materials and ingredients shipped right to your doorstep. You can even have starters sent. You should also visit different groceries and supermarkets and look at the difference between breads. Try to determine the special ingredients that bakers add to get the appearance, flavor and texture you want.

Feel free to add condiments and other sweeteners to make special kinds of homemade bread. It will also require some more techniques to get the right crust and make toast bread. Depending on the kind of bread you want, you will have to employ different techniques and tools. Homemade bread is convenient, easy and cheap, so enjoy the experience and learn every step of the way.

You can’t predict when knowing something extra about Breadmaking will come in handy. If you learned anything new about Breadmaking in this article, you should file the article where you can find it again.

About the Author
By Anders Eriksson, proud owner of this top ranked web hosting reseller site: GVO

Cinnamon bread rolls are very easy and fun to make. You can use different tools and equipment to prepare the ingredients. You can also add the different flavors and spices to give it more uniqueness and creativity. You will find that there are several variations that you can develop over time. You can also practice making your own recipes of butter frosting and cinnamon fillings. Here are some more tips for the experts.

Working the Dough

Start with the long edge of the dough, then roll it up. Pinch the seams to seal. Rolling to log very tightly will cause the cinnamon rolls with the centers popping up higher than the rest as these bake. Using a knife, lightly mark the roll into 1 1/2 inch sections. Use a sharp knife or slide a 12-inch piece of heavy thread or dental floss below. Bring the ends of the floss up and criss-cross these over every mark. You can cut right through the roll by pulling the strings in opposite directions. Place the cut side up in a ready pan, then flatten these slightly. The unbaked cinnamon rolls must not touch each other before these rise and bake. Do not pack the cinnamon bread rolls together.

The Unbaked Cinnamon Rolls

Once you begin to move beyond basic background information, you begin to realize that there’s more to Breadmaking than you may have first thought.

You can now cover the cinnamon rolls in plastic wrap then refrigerate it overnight. You can also leave it frozen for a month. Before you bake, let the rolls thaw completely, then rise in a warm place if frozen. You may need to take out the unbaked rolls out of the freezer 10 to 12 hours before baking. Place the frozen cinnamon rolls on the counter overnight to prepare.

If you are using refrigerated rolls, you can let these bake once you take them out of the refrigerator or let them go down to room temperature. The rolls may slowly rise overnight. You do not need to let the rolls come to room temperature before you bake. If the rolls are not rising high enough after refrigeration, the yeast must be tested. Let these rise while being left on the counter, until you reach the ideal height.

Baking

After you make the bread, cover then let it rise in a warm place for about 45 to 60 minutes or until these have doubled in size. After the rolls rise, these should be touching each other as well as the sides of the pan. Preheat the oven to 350 degrees F if you are using a regular oven or 325 degrees F if you are using a convection oven. Bake inside the convection oven for about 15 to 20 minutes, until you notice a light golden brown color. Bake inside a regular oven for about 20 to 25 minutes until you see a light golden brown color.

Take these out of the oven and allow to cool slightly. You can spread butter frosting over the cinnamon rolls while these are still warm. Feel free to add condiments as you like. Cinnamon filling and butter frosting can also be added at room temperature.

The day will come when you can use something you read about here to have a beneficial impact. Then you’ll be glad you took the time to learn more about Breadmaking.

About the Author
By Anders Eriksson, proud owner of this top ranked web hosting reseller site: GVO

There are different agents used to make bread, thereby resulting to a variety of characteristics and properties. The yeast does not produce the sour taste of sourdough. It is actually lactobacillus, wherein the yeast lives in symbiosis. The lactobacillus feeds on end-products of yeast fermentation, in turn, creating the culture that goes sour through the excretion of lactic acid. This protects everything from spoiling.

All breads before were sourdoughs, and the leavening process was not fully known until the 19th century. Only with the development of microscopes did scientists find out that dough can rise through microbes. The strains of yeast have been chosen and packed as Baker’s Yeast. Bread created using Baker’s yeast is not sour due to the absence of the lactobacillus. The yeast was then embraced by bakers all over the globe.

More on Sourdough Bread

Sourdough breads are usually made using sourdough starter. A sourdough starter is a culture of lactobacillus and yeast. It is a pancake-like flour and water mixture wherein the lactobacilli and yeast live. A starter can be managed nonstop by regularly eliminating a part then refreshing by adding water and fresh flour. There are starters owned by families and bakers that are many generations old. Starters can be acquired by getting a piece of starter and growing it. These can also be made from nothing. There are groups online who can send you starters. Other companies also can send you starters through mail order.

Other procedures can also be done to bake and culture sourdough. A more traditional approach is the process followed by peasant families all over Europe in the past. The family usually bakes on a regular basis, like once a week. The starter is saved from the dough made the previous week. The starter is then mixed using the new ingredients, and the dough left to rise. A piece of it will be saved to become the starter for the following week. The others are formed into loaves and marked with the family sign. The communal ovens will evolve into bakeries, with people beginning to specialize in bread baking.

It’s really a good idea to probe a little deeper into the subject of Breadmaking. What you learn may give you the confidence you need to venture into new areas.

On Bread Bacteria

Salt-risen bread uses a type of bacterial leavening that does not need yeast. Even though the leavening action is not consistent and needs close attention to the incubating conditions, the bread is become more common because of its special cheese-like flavor and smooth texture.

Fats and Preparation

Fats like vegetable oils, butter and lard can change the gluten development in breads by lubricating and coating the single protein strands and helping in holding the structure together. If there is too much fat inside the bread dough, the lubricating effect usually leads the protein structures to separate. The greatest leavening action is achieved by using fat content of 3% by weight.

Bread preparation among cultures will vary. The crusts, body and texture will change depending on the ingredients used and the methods incorporated. Some bakers will use special personalized methods to give it a sense of originality that no other can copy.

About the Author
By Anders Eriksson, proud owner of this top ranked web hosting reseller site: GVO

When you think about Breadmaking, what do you think of first? Which aspects of Breadmaking are important, which are essential, and which ones can you take or leave? You be the judge.

White bread is one of the most common bread types available. It is a favorite among children and adults because of its great taste, excellent texture and form that makes it very convenient to make sandwiches and the like. You can make your own homemade white bread in just a few simple and easy steps. Discover how much more you can save and how you can boost shelf-life and overall quality.

Starting Off

Place the smooth dough ball into a clean bowl. The bowl must be coated subtly with vegetable oil. Turn the dough one time so that you leave the top part oiled. Cover the bowl using plastic wrap then position in a warm place. Wait until the dough rises to about twice its original size. Observe again after 45 minutes. Put the dough back on the floured surface then punch it down. Divide the dough into 2 equal pieces then allow to rest for 5 minutes.

If you want to make a pan loaf, you can use both your hands to roll each piece into a thick cylinder. This should be a bit longer compared to the bread pan. Use the heels of your hands, then press the cylinder, compressing it to the length of the pan. Place the loaves into bread pans with some oil. The sides of the loaves, particularly the short ends, should come in contact with the sides of the pan.

Next Steps

Knowledge can give you a real advantage. To make sure you’re fully informed about Breadmaking, keep reading.

Place a kitchen towel over the bread pans, then let the dough rise in a warm place until it becomes twice as big as its first size. Wait for about 30 to 45 minutes. Place the loaves inside the oven at 400 degrees F. Bake these for about 30 minutes, and wait until these turn golden brown. The bottoms should have a hollow sound if thwacked with your hand. Take out the pans and let the loaves cool on the racks.

When Mixing the Dough

First, sprinkle the yeast over warm water in a measuring cup. Mix salt, 5 cups of flour and sugar together inside a big bowl. Add yeast mixture, milk and oil to the dry ingredients then stir until the dough moves away from the bowl sides. Begin by stirring everything using a wooden spoon. You will have to proceed to using your hands after a few minutes. Turn the dough onto a floured surface, then knead for 10 to 15 minutes. Add a lot of flour, as needed if you feel that the dough is still sticky. Form the dough into a big ball.

Final Advice

Yeast requires a warm environment of about 100 to 110 degrees F to begin growing. A very warm environment of about 115 degrees F will kill the yeast. If you think the water is warm enough, but not hot, this setup is ideal. Bread flour contains more gluten compared to all-purpose flour and will lead to a higher loaf. Gluten is a wheat protein that lets the dough rise well. You can substitute all-purpose flour using this. Do not forget the salt to avoid the loaf from rising very quickly then falling.

Take time to consider the points presented above. What you learn may help you overcome your hesitation to take action.

About the Author
By Anders Eriksson, proud owner of this top ranked web hosting reseller site: GVO

You should be able to find several indispensable facts about Breadmaking in the following paragraphs. If there’s at least one fact you didn’t know before, imagine the difference it might make.

Cinnamon bread rolls are delectable treats that you can eat during coffee breaks, at parties and on other special occasions. You can enjoy these with family and friends. There are different flavors to enjoy. The good thing about making a cinnamon bread roll recipe is that the dough can be filled, shaped, mixed and frozen. You can make more and just thaw these before serving. These can be prepared in just a few minutes, perfect for breakfast.

The Ingredients

To make the cinnamon bread rolls, you will need 1 cup of milk, heated about 1 minute inside the microwave oven, 1 teaspoon of pure vanilla extract, 1/4 cup of warm water about 110 degrees F, 1/2 teaspoon of salt, 1/2 cup of butter, 2 beaten eggs, 1/2 cup of granulated sugar, 1 tablespoon of vital wheat gluten, 5 cups of bread flour, cinnamon filling, butter frosting and 3 teaspoons of active dry yeast.

Using a Bread Machine

Add all needed ingredients, except for the butter frosting and cinnamon filling, inside the bread pan of the bread machine. Process everything based on the instructions given by the manufacturer for a dough setting. When the dough cycle has been completed by the bread machine, take out the dough from the pan and place on a lightly oiled surface. Use a non-stick cooking spray. Form the dough into an oval shape, then cover using a plastic wrap. Allow everything to rest for 10 minutes.

Check the dough. Make sure that it forms a solid but elastic ball. If the dough is too moist, you may add more flour, one tablespoon at a time. If the dough is gnarly and dry, you may add warm water, one tablespoon at a time. If looking is not enough, you can stick your finger into the dough. Ideally, it should be tacky.

If you base what you do on inaccurate information, you might be unpleasantly surprised by the consequences. Make sure you get the whole Breadmaking story from informed sources.

The Standup Mixer

If you are using a standup mixer. Mix all the ingredients according to the instructions given, except for the butter frosting and cinnamon filling. Use a dough hook, then mix all the ingredients together until you form a soft dough. Turn the dough onto a lightly oiled surface. Use non-stick cooking spray. Knead the dough until it becomes elastic for about 10 minutes. Cover the bowl using plastic wrap then allow to rest for 10 minutes.

Using a Food Processor

Place the dry mixture inside the processing bowl. While the motor is running, you may add eggs, butter and liquid ingredients. Process everything until well-mixed. Continue processing the ingredients, then add more flour until you form a soft ball. Turn the dough onto a lightly oiled surface. Use non-stick cooking spray, then knead until the dough becomes elastic. Cover the bowl using plastic wrap and allow to rest for 10 minutes.

Next Tips

Beginning with the long edge, roll the dough up, pinching the seams to seal. Rolling the log very tightly will lead to cinnamon rolls with the centers popped up over the rest as these bake. You can add the flavors according to your personal preference.

About the Author
By Anders Eriksson, feel free to visit his top ranked GVO affiliate site: GVO