Tag Archives: rise


According to my scientific calculations, it has been way too long since I’ve updated (that’s science). So I bring you a delicious recipe for homemade hamburger buns as an apology offering. This is the first time I’ve done them, but they turned out so well (and are so stupidly easy) I don’t think I’ll be buying them anymore. One more thing off the shopping list! And one more thing that makes all my friends think I’m an even bigger hipster homesteader. (I’m ok with that).

  • Add 3 1/2 cups bread flour to your stand mixer
  • Proof 1 TB yeast in 3/4 cup warm water
  • Add 1 large egg, 1/4 cup sugar, 2 TB melted butter and 1 1/4 teaspoon salt to your flour and start the mixer using the bread hook attachment
  • Add water and yeast to flour and mix. Slowly drizzle more warm water to dough if it is not pulling together
  • “Knead” with the hook for 5-8 minutes
  • Form a ball with the dough and place in a lightly oiled bowl to rise until doubled (I rise on the heating pad – so much faster!)

After your dough has risen, gently punch down and divide into 8 equal pieces. Roll the dough into a ball and set on a lightly greased baking sheet. Remember to fold the bottom of the roll into itself so the weird edges don’t rise up and out creating mutant buns. Press the ball into 3 inch or so flat circles, lightly flour, and allow to rise (covered) until doubled.

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Brush with melted butter and bake for 15-20 minutes (until brown) in a 375* oven.

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We ripped into one last night as soon as it cooled and they were pretty amazing. The hands on time it takes to make these is so minimal – probably as long as it would take you to go to the store. So, why buy it? Make it.



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My new weekly thing seems to be to make a loaf of bread and I really look forward to it. Not only do I think fresh baked bread is probably the best thing in the world (my Death Row meal would most likely consist of 6 fresh baguettes and a few sticks of butter), but it’s getting easier and easier to rock a fabulous loaf as I tweak the recipe a bit each time. And I’ve got it.

  • Proof 1 3/4 teaspoons fresh yeast in 1 cup warm water
  • Add 3 cups bread flour, 2 TB melted butter, 2 TB sugar and a dash of salt to your mixer
  • With the dough hook, add water to bowl and mix at a medium speed
  • If flour is still dry, add a teaspoon of water at a time – too sticky means it will stick to the bowl and not knead properly (then you have to use your hands to do it and that’s just crazy talk)
  • Allow the dough hook to knead the dough for 5 minutes
  • Set dough ball in lightly oiled bowl, cover with tea towel and rise on a heating pad until doubled in size


Punch down dough and roll onto a well floured surface. Roll in a loose rectangle shape until the dough is about half an inch thick. Roll the dough onto itself forming a big tube, then bring ends to meet in the middle. Lightly form the loaf with your hands to ensure the tucked in ends stay and and place in your loaf pan. Lightly flour top, replace tea towel, and rise once again on your heating pad until the dough rises 2 inches or so above the sides of the pan.



Bake for 25 minutes in a 350* degree oven and bask in the delicious smells of your kitchen.


Cool (as long as you can stand), cut, and eat. Your bread will last about a week if kept sealed in a plastic bag, but is best used for sandwiches within the first 3 days. So. Good. And easy!!


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Last weekend I went a little crazy at Costco and bought the 50# bag of bread flour. Why? Because it was only $20 and I use bread flour for almost everything (it makes things lighter and fluffier and awesomer). So of course I get to make as many loaves of fresh bread as I want. With gumbo on the menu for tonight, I thought a loaf of nice, sexy, French bread would be the winning touch.

  • Proof 1 1/2 tsp active dry yeast in 1 1/4 cup warm water (80-90 degrees)
  • Add 3 cups flour, 2 tsp sugar & 1 tsp salt to mixing bowl
  • Mix with dough hook until smooth and elastic, adding more flour if necessary
  • Rise in an oiled bowl until doubled
  • Punch down, roll out into a rectangle on a well floured surface, then roll to form a tube – pinch ends together and rise, covered, for another 30-45 minutes, slice lines just before baking
  • Bake at 375* for 20-25 minutes (add a dish of water to the oven while baking for a crisper crustkitchenaid



And yes. I tastes even better than it looks.

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I have never been what you would call ‘outrageously successful’ when it comes to making and baking my own bread or pizza dough. I mean, it’s edible, and no one has ever died or complained, but I wasn’t pleased with the lack of rise. However, after a very informative and cider fueled (home brewed btw) lesson with my friend Ashley, I think I’ve finally gotten it!

Last night we had taco pizza for dinner with the best crust I’ve ever made (not as good as hers, but I’m getting there). The secret? Not only did I need to change my flour (done!) but I raised the dough on a heating pad, on the lowest setting, in the oven. Brilliant! Neither of our houses are ever warm enough for an effective rise, so this is the absolute perfect solution. Thank you Ashley!

So give it a try! This is the recipe I used:

  • 3 c. all-purpose flour
  • 2 tsp. dry instant yeast
  • 1 tsp. salt
  • 1 1/2 c. water (approx.), divided
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. honey

In stand mixer, combine flour, yeast and salt. Add 1 cup of water, oil and honey. Using the flat beater mix on low until well combined. Remove the flat beater and add the dough hook. Gradually add remaining water until dough pulls away from the sides and hangs on the hook (about 5 min), you may not need all of the water. Knead dough on a lightly floured surface about 3 min. Place in a greased bowl turning the dough to coat both sides. Cover with a towel and let rise about 1 hour on your heating pad! Divide dough and roll out. Let rise for 15-20 min. Bake at 425 until desired doneness.


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