Hot Cross Buns - Baked in A Cook's Essential 5in1

Hot Cross Buns

Raisins Buns

Ingredients

1 1/2 cups Flour (Bowl and Basket)
1/2 teaspoon Cinnamon
1/4 teaspoon Cloves
Pinch salt
2 tablespoons Sugar
1 package of Raisins (1oz) (Bowl and Basket) Optional 2 packages

1 Egg (Bowl and Basket)
2 tablesoons vegetable oil  (Bowl and Basket)
1 package Rapid Rise Instant Yeast 1/4 oz
1/4 cup Milk

May require a little warm water to bring all together.

Method

1.   Measure out all ingredients, flour, cinnamon, cloves, salt and sugar.  Set aside.
2.   Dissolve yeast in 1/4  warm water.  Along with pinch sugar.

3.  Measure out milk (warm) and oil.

4.  Beat egg lightly.

5.  Make well in the center of flour mixture, then add milk, oil, yeast mixture and egg.  Blend together and knead.

6.  Grease bowl with a little oil around the side, place dough in bowl, cover and let rise until double in bulk.

7.  Loaf out accordingly.

8.  Place in greased pan and let rise to double in bulk.

9.  Bake in a 350 degrees oven, until baked  approximately 20 minutes.

10.  Remove pan from oven.  Serve with fish cakes or with butter and jams.  Makes 7 buns.

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https://recipemarketing.blogspot.com/2020/04/fish-cakes-and-buns.html

Baked these last year in my daddy's oven, because I need to buy a new oven.  

Buy here or sign up here to help me make some money to buy new oven.  Thank you

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Whole Wheat Rolls

 WHOLE WHEAT ROLLS

Whole Wheat Rolls

Ingredients

3/4 cup All-Purpose Flour

1/4  cup WholeWheat All-Purpose Flour

1/4 cup sugar

1 yeast package

¼ cup warm water (for yeast)

salt

2 tablespoon butter

2 tablespoon vegetable shortening

1 slightly beaten egg (optional)

1/4 cup warm water

1/4 cup warm milk

Method

1.          Blend flours, sugar, and salt together.

2.          Add butter and vegetable shortening to dry ingredients; cut the butter and vegetable shortening into the flour mixture.

3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.

4.          Warm milk.

5.          Warm water.

6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.

7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency).

8.          Cover and leave it to rise for approximately 1 – 2 hours.

9.          When risen punch down and loaf out into desired pans.

10.       Cover and leave to rise again for approximately 1 hour.

11.       Bake in a 450° and until golden brown; tap top for hollow sound to ensure bread is baked completely.

12.       Remove from oven and place on cooling rack to cool, brush with butter on top of bread.

13.       Remove from pans and cool completing before bagging.

Whole Wheat Rolls was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipes

Recipe Marketing : Buns

Recipe Marketing : Whole Wheat And Raisin Buns

Bread | Buns | Sandwiches

Bread | Buns | Sandwiches

https://photos.app.goo.gl/8SDr8SVaYXd8eNtg7

Bread | Buns | Sandwiches

Ingredients

1 cup all-purpose flour

⅛ teaspoon salt

2 tablespoons sugar

2 tablespoons butter

1 egg (beaten)

1⅛ teaspoon Fleishmann’s RapidRise Instant Yeast (1/8 oz)

¼ cup warm water

2 tablespoons warm water

2 tablespoons warm milk

Method

1.          Blend flour, sugar, and salt together.

2.          Add butter to dry ingredients; cut the butter into the flour mixture.

3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.

4.          Warm milk.

5.          Warm water.

6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.

7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency)

8.          Cover and leave it to rise for approximately 1 hour.

9.          When risen punch down and loaf out into desired shapes and pans.

10.       Cover and leave to rise again for approximately 1 hour.

11.       Bake in a 400° and until golden brown; tap top for hollow sound to ensure bread is baked completely.

12.       Remove from oven and place on cooling rack to cool, brush with butter on top of buns.

13.       Remove from pans and cool completing before bagging.

Bread | Buns | Sandwiches were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Other Recipes done similar in Toaster Oven with Bread Recipes

http://recipemarketing.blogspot.com/2017/07/quick-bread-baked-in-conventional.html

http://recipemarketing.blogspot.com/2018/07/recipe-marketing-oven-baked-doughnuts.html

http://recipemarketing.blogspot.com/2019/02/buns.html

Hot Cross Buns Recipes

HOT CROSS BUNS RECIPES

http://recipemarketing.blogspot.com/2019/04/hot-cross-buns.html

https://recipemarketing.blogspot.com/2018/03/happy-easter-2018.html

https://recipemarketing.blogspot.com/2017/04/hot-cross-buns-and-fish-cakes.html

http://recipemarketing.blogspot.com/2016/03/bermudas-easter-traditions-for-good.html

http://recipemarketing.blogspot.com/2015/04/hot-cross-buns-with-mixed-dried-fruit.html

http://recipemarketing.blogspot.com/2015/04/the-bermuda-cookbook-hot-cross-buns.html

http://recipemarketing.blogspot.com/2015/04/hot-cross-buns-and-cod-fish-cakes.html

http://recipemarketing.blogspot.com/2015/04/orange-glazed-whole-wheat-raisin-bread.html

http://recipemarketing.blogspot.com/2014/04/hot-cross-buns-and-fish-cakes-good.html

http://recipemarketing.blogspot.com/2014/04/hot-cross-buns.html

http://recipemarketing.blogspot.com/2013/04/raisin-buns-or-hot-cross-buns.html

http://recipemarketing.blogspot.com/2012/04/hot-cross-buns-or-raisin-buns.html

Document Files:-

http://bit.ly/2KPq5T5 (doc.)

http://bit.ly/2XnEBmC (pdf.)

PLEASE CLICK HERE

Hot Cross Buns

HOT CROSS BUNS

Hot Cross Buns

Ingredients

1 cup flour

⅛ teaspoon salt

2 tablespoons sugar

½ teaspoon cinnamon

⅛ teaspoon allspice

⅛ teaspoon cloves

2 - 3 tablespoons raisins

1 teaspoon yeast (Fleischmann’s Rapid Rise Instant Yeast)

2 tablespoons melted butter

1 small egg or two tablespoons egg (beaten)

2 tablespoons of warm water

2 tablespoons of warm milk

Method 

1.                         Combine flour, salt, sugar, cinnamon, allspice and cloves.  Shake or sprinkle in dry yeast.   Add raisins.  

2.                         Make a well in the center of the above ingredients and pour water, milk, butter, and beaten egg.  Mix all together.

3.                         Knead on bread board for about 5 to 10 minutes.  Cover and let rise until double in bulk.

4.                         Punch down and knead again; form and shape into buns size buns.

5.                         Place in pan or cookie sheet (greased).

6.                         Cover and let rise until double in bulk.

7.                         Bake at 375°F for 20 minutes.  Yield 4 buns.

8.                         Optional:  Glaze and pipe on cross.                

Glaze:  2 tablespoons icing sugar, little clear vanilla and gradually add drops of milk to make glaze consistency.  (Brush on)

Cross:  2 tablespoons icing sugar, little clear vanilla and gradually add drops of milk to a thicker consistency then the glaze. (Pipe on with Wilton tip 46)

Hot Cross Buns were made, prepared, baked and the photography done by Shirley-Ann Pearman  

Photo album located here, please click here:

PHOTO ALBUM AND POSTING

Hot Cross Buns

Recipe
http://bit.ly/2Gp150H (docs)
http://bit.ly/2XbQ8oQ (pdf)
http://bit.ly/2GdoL70 (web)

PLEASE CLICK HERE

Buns

BUNS

BUNS

Ingredients

1 cup all-purpose flour

⅛ teaspoon salt

2 tablespoons sugar

2 tablespoons butter

1 egg (beaten)

1⅛ teaspoon Fleishmann’s RapidRise Instant Yeast (1/8 oz)

¼ cup warm water

2 tablespoons warm water

2 tablespoons warm milk

Method

1.          Blend flour, sugar, and salt together.

2.          Add butter to dry ingredients; cut the butter into the flour mixture.

3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.

4.          Warm milk.

5.          Warm water.

6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.

7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency)

8.          Cover and leave it to rise for approximately 1 hour.

9.          When risen punch down and loaf out into desired shapes and pans.

10.       Cover and leave to rise again for approximately 1 hour.

11.       Bake in a 400° and until golden brown; tap top for hollow sound to ensure bread is baked completely.

12.       Remove from oven and place on cooling rack to cool, brush with butter on top of buns.

13.       Remove from pans and cool completing before bagging.

Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

PHOTO ALBUM

Buns 

Recipe Marketing
Recipe:
http://bit.ly/2H0h2uW (pdf)
http://bit.ly/2EvyUMA (word)
http://bit.ly/2NB434t (web)

Whole Wheat And Raisins Buns
Recipe Marketing
Recipe:
http://bit.ly/2SDSLlz (pdf)
http://bit.ly/2TTfMh1 (word)
http://bit.ly/2Efc0sU (web)

Whole Wheat And Raisin Buns Blog Posting
https://recipemarketing.blogspot.com/2019/02/whole-wheat-and-raisin-buns.html

Frugality in baking of making bread with 1 cup of flour instead of with 4 or 6 cups as most basic recipes consist of and half pack of yeast.   The portions are smaller, but the quality is quite the same as the 4 or 6 cups.   They are good for just quick breakfast, afternoon tea break, or just for dinner rolls.  Great for serving 2 people, singles or a family 4.  Wonderful for toaster oven bakers. 

PLEASE CLICK HERE