Welcome to the 16th HBinFive Bread Braid

by Michelle on July 31, 2010

 

This week for HBinFive our assigned recipes were Four-Leaf Clover Broccoli and Cheddar Buns and Mesquite Bread.   Unfortunately I could not find the Mesquite Flour and although I could have substituted another flour after I heard about the wonderful aroma of Mesquite Flour which is similar to Chocolate, I decided to wait and make it when I located some Mesquite Flour! 

Although the Broccoli Bread dough mixed up just fine and had a wonderful first rise,  I did have some problems completing this recipe.  Once I had formed the clover buns in the muffin tin, the dough did not rise much at all.  First time I’ve ever had problems with my second rise.  And then the Clover Buns stuck to the muffin tin even though I generously greased the muffin tin with Pan Release, recipe below.  This is the very first time Pan Release has failed me and I’ve used it for years now.  But I used a Curved Grapefruit knife to loosen the buns and then the buns just popped out with no problem. 

 

Plus although the Buns tasted good, I am disappointed in how they looked!   I think I should have brushed each bun with some egg wash which would have improved the appearance. 

 

 

Pan Release, Professional Pan Coating
Recipe from my friend Lucy

1/2 cup corn oil or canola oil or vegetable oil
1/2 cup vegetable shortening, room temperature (Crisco shortening is good)
1/2 cup all-purpose flour

1. Place all ingredients in a mixing bowl.

2. Using an electric mixer beat until mixture has increased in volume slightly and resembles marshmallow cream.

3. Place in a container with a lid and store on the counter or in a cupboard (in hot weather it may be refrigerated).

4. The mixture tends to separate slightly upon sitting in your cupboard or refrigerator so mix before using, then brush pans using a pastry brush or a clean paper towel.





If you are participating in the HBinFive Bread Braid, please be sure to add your permalink below, and not your general address.

Please leave a comment.Every once a while Mr. Linky flies the coop and we can then find your photos by clicking on the comment links.

Don’t forget to copy and paste the HBinFive Badge in your Bread Braid post or somewhere on your FB Page. Or you can mention HBinFive but your blog post must be identified with HBinFive.

Please be sure to link back to the host blog, Big Black Dog, so your fellow bloggers who are participating today, will get lots of visits, as well.

Please do not add your link below until your HBinFive post or pictures are actually published.

***If any HBinFive member is concerned about linking up to the Bread Braid Gadget please send an email to me at ms dot bigblackdog at gmail dot com with your name and the URL of your pictures and I will link you up as soon as I can.

Please feel free to click on any of the links below and visit some of our HBinFive Members and see their wonderful interpretations of this recipe!





All Rights Reserved 2008-10 © BigBlackDog

Related Posts with Thumbnails
Print Friendly

Comments

  • Biz July 31, 2010 at 5:10 pm

    I plan on making those broccoli buns tomorrow – they look really good! Hope you are enjoying our great Saturday weather – love not having the air on!

  • Aparna July 31, 2010 at 6:05 pm

    I can see the buns haven’t risen much, but at least you liked them. Was the texture of the bread also unsatisfactory?
    I’m afraid I haven’t been able to do much bread making last month so I won’t be joining you all this braid as well. :(

    • Michelle August 1, 2010 at 1:08 am

      The texture and taste were just fine and we ate all the buns in no time, most while they were warm from the oven. Not sure why the bread did not rise well, not had that problem in years. Oh well…

  • Ezzie Brody August 1, 2010 at 7:38 am

    I am glad also to see you liked the broccoli buns. I was concerned about the taste because I remember my disappointment with the red beet buns. I didn’t have time for this braid due to so many hours of overtime. But I will be back on the next braid.

    Thanks for the recipe for the pan coating recipe! Another great one from you! You’re great!

  • Judy August 1, 2010 at 1:03 pm

    I didn’t get to these, but baked Pistachio Twist instead.

    Thanks for the tip on the Pan Release. Now that I have a mixer, it should be easy to make.

    Judy

  • Kat August 1, 2010 at 2:38 pm

    Thank you for the pan release recipe, never heard of it before. I still love your blog.

  • Cathy (breadexperience) August 1, 2010 at 6:59 pm

    I liked the brocolli and cheddar buns although I think I baked them just a wee-bit too long. They were crispy, but still tasted really good. I think next time, I will only make 3-leaf clovers so they fit better in the pan.

  • Sheila August 1, 2010 at 10:56 pm

    Gosh, that looks delicious, Michelle! I love bread baked with cheese.

    XO,

    Sheila :-)

  • Danielle August 2, 2010 at 9:24 am

    that mustve been a frustrating day. no rise, pan sticking…..but at least the buns tasted good! thats all that counts.
    I never even considered making my own “cooking spray”. I wonder if it would work some sort of squirt bottle or do you have to brush it on?

  • Carolyn In Oz August 3, 2010 at 11:21 pm

    I didnt get to do this one, have been away and couldnt find these ingredients. Hopefully will be able to get to make the next one. Looks like you had a few hassles.

    Thanks for the pan release recipe.

  • Bonnie- August 5, 2010 at 12:29 am

    Makes me mad when the bread doesn’t “behave” properly. I have been traveling so I am going to have to decide whether or not this recipe is worth trying to catch up on.

  • Tiffany @ No Ordinary Homestead August 5, 2010 at 8:15 am

    I’ve heard nothing but good things about these books so I’ve just put in my order at amazon and they should be here tomorrow. Now hopefully my gluten will also arrive finally! Hope to join in on the next bread making adventure!

  • Elwood August 5, 2010 at 9:12 am

    I thought the buns looked great. I really like your muffin pan. Is it porcelain?
    Thanks for the pan release recipe. I also had trouble finding the mesquite flour.

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: