[suziequeue]

I have made the dough for soft rolls/baps in accordance with my Panasonic SD255 breadmaker recipe book a couple of times and they are lovely.

The dough comes out incredibly gloopy and sticks to my hands (and everything else) ALOT!!!. Makes the dough difficult to handle and shape. I have started oiling my hands before handling the dough which does help but does anybody have any other suggestions as to how I can make the dough easier to handle without compromising the consistency of the finished product which is really nice and just what my husband wanted.

Am I doing something wrong?

Susanna

[Hilarysmum]

Would love the recipe. 

[loosey]

Oooh me too! Although I don't have a bread maker! I kind of find the messy part of bread making the best bit!!

[Mo]

Suziequeue - I recently tried a bread recipe from an old book and that dough was like cake mix, but stickier and a nightmare to clean up. I had my doubts but the bread proved well and the loaves were light as air. I was thinking of making rolls with it next time if I can divide the bloomin' stuff.
I don't think you can amend the recipe, unless someone else has thoughts on it?

[suziequeue]

I find I'm not really able to knead it that much but - like you say - it proves well and the finished baps are lovely. I make the baps by just tearing off a bit and trying to roll it into some sort of shape.

The recipe is designed for the breadmaker programme:

1 tsp yeast
500g strong white flour
250ml water
1 egg
25g butter
1/2 tsp salt
1/2 tsp sugar

I think that's it..... but I don't know what the bread maker gets up to with it.

[Mo]

I'll find my recipe - it's not to hand at the moment but it sounds similar. I bake bread by hand but use a food processor for the initial kneading. This dough of mine only has one proving - no knocking back.

[Hilarysmum]

I do the same Stevemo, although had always knocked back the dough for a second rising.  Might give that a miss and see if it improves. 

[Mo]

The recipe I used is :

For 2 small loaves:

8 fl.oz warm milk
3/4 oz yeast
1 tbsp oil
3 level tsp sugar
12oz strong white flour
1½ level teaspoon salt

Combine beaten egg with warm milk and use 3 tbsp of this liquid to mix the yeast to a smooth thin paste.
Stir in remaining egg & milk.
Add oil & sugar.
Mix flour & salt together and sieve ¾ of it into liquid ingredients.
Beat well with wooden spoon for 4-5 mins to make a creamy, soft dough.
Stir in remaining flour.
Divide mixture between 2 well-greased 1lb tins or into one 2lb tin.
Cover and place in warm place to rise 30-35 mins.
Bake in pre-heated oven for 25-30 mins (35mins for 2lb tin)
180C / 350F / Gas Mark 4

I added herbs to mine.
The result is very light and open in texture.
As I say, I think I'll try using it to make rolls/baps.

[Hilarysmum]

Well as soon as we get a rainy day I shall try both recipes.  Thanks for that.

[OhLaLa]

suziequeue: what settings on the breadmaker?

 

[lazybee]

I had one of those bread makers once and I have to say it was cr*p so I switched to making it by hand. It's easier by hand too you only have to handle it for a maximum of 8mins then you can have rolls, cottage loaf, Bread tin loaf, cheese baps, floury baps what ever you fancy. Put the bread maker in the corner and use it as a bin 

PS now I live in France it's not worth making at all, our local boulangerie does 20 different types 

[OhLaLa]

........now I live in France it's not worth making at all, our local boulangerie does 20 different types 

But none of them lovely soft rolls. The French do like like their crusts.   

suziequeue - just about to try your recipe!

[OhLaLa]

.....does anybody have any other suggestions as to how I can make the dough easier to handle without compromising the consistency of the finished product which is really nice and just what my husband wanted.

Am I doing something wrong?

Ok. I made this recipe up this afternoon (1/2 measures), and have to say probably one of the nicest bread recipes I have tried. I made it all up in the bread maker and then took the dough out to form into rolls.

With regard to handling, this worked well for me: I floured the board, put the dough on, formed into a round without patting down in any way, and then used the knife to cut into pieces (like you would a cake). I cut six 'triangle' pieces. This way I handled the dough very little (but I LOVE the feel of this dough).

Next time I think I'll substitute some strong flour for maize flour as the rolls reminded me very much of a roll called 'Biscuit' (American).

10 out of 10 Susanna  !!

    

[lazybee]

........now I live in France it's not worth making at all, our local boulangerie does 20 different types 

But none of them lovely soft rolls. The French do like like their crusts.   

suziequeue - just about to try your recipe!

We must be lucky here. Our boulangerie makes soft British type floury baps (Petit pain Anglais) and White loaves baked in bread tins (pavé Anglais)