"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Click Here to Login
Thread Tools Display Modes
Old 03-09-2008, 03:19 AM   #1
Assistant Cook
Join Date: Mar 2008
Posts: 1
ISO help with hot cross buns


i made hot cross buns in a bread machine but they didnt rise and came out hard.

these are the ingredients i used

1 egg beaten and made up to 8 fl oz with tepid water
1 lb strong bread flour
2 tbsp dried milk powder
1 tsp salt
2oz caster sugar
1 tsp ground cinnamon
1/2 tsp ground mixed spice
1 1/2 tsp easy blend yeast
3 oz currants
2 oz mixed peel

i then placed in hinari bread machine on dough program when completed divided into 12 buns and let is rise. they did not rise. all ingredients were new so not out of date.

Thanks for the help


carolynlew is offline   Reply With Quote
Old 03-10-2008, 09:04 PM   #2
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
The recipe appears it might be a little short on "liquid" ingredients, and maybe a little short on yeast. But, if we can assume the recipe works, as you posted it, and there was no problem with the ingredients:

Time + Temperature are probably the problems.

All ingredients should be at room temperature (about 75ºF/24ºC) before starting. If not, this will retard the proofing time.

Proofing Times: Times vary by temperature - not the clock. Unfortunately, this is a problem for new bakers because many recipes say to proof until the dough doubles or nearly doubles ... and throws in an "about x minutes" statement - and people go by the clock and not what the dough is doing. Forget the clock! Allow the dough to proof until doubled in size!!

Going back to what you said:

Originally Posted by carolynlew
i made hot cross buns in a bread machine but they didn't rise and came out hard ....

... when completed divided into 12 buns and let is rise. they did not rise. ....
If you don't wait for the dough to double in size before you bake them - you'll be making hot cross rocks, not buns.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 03-11-2008, 08:25 AM   #3
ChefRuby's Avatar
Join Date: Jan 2008
Location: Canada
Posts: 72
too little water.

8 oz of water means 1 cup water. 1 lb flour is about 4 to 5 cups. When I make bread, the general ratio between water and flour is 1:3 (v/v) if there is no other liquid added.
Look around us, it is beautiful.
ChefRuby is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:57 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.