yeast – Better HouseKeeper https://betterhousekeeper.com Your ultimate source for housekeeping, cleaning hacks, decorating ideas, diy projects, recipes, and more! Thu, 05 Jan 2023 12:51:00 +0000 en-US hourly 1 The New Hot Dog – Split Top Bun https://betterhousekeeper.com/2014/06/23/the-new-hot-dog-split-top-bun/ https://betterhousekeeper.com/2014/06/23/the-new-hot-dog-split-top-bun/#respond Mon, 23 Jun 2014 15:24:47 +0000 http://betterhousekeeper.com/?p=1332 The split top bun is the new way to go when eating hot dogs! Instead of the usual side split bun, this bun is split on the top and the hot dog and toppings go right in the middle. This makes it easier to eat and all the toppings stay in the bun, instead of creating a huge mess! Read on for the recipe to make your own!

The new split top bun is the new way to eat hot dogs! We’ve gotten used to regular side split buns, and we all know what happens when you try to eat those! Toppings leak out and go everywhere, making a mess. With the split top bun, your hot dog and toppings are secure in the middle of the bun, which makes eating it mess-free. For an even easier way to eat your hot dog, put the toppings underneath the dog. This prevents them from spilling over the top.

split top hot dog buns recipe easy bbq summer toppings relish onions ketchup lunch

split top hot dog buns recipe easy bbq summer toppings relish onions ketchup lunch2

 

Split Top Hot Dog Buns

Great for keeping your dog and toppings in place, without all the mess! Try this homemade bun recipe that’ll blow your guests out of the park! For an even easier way to eat your hot dog, but your toppings underneath the dog!

Ingredients

  • 2 1/2 tsp active dry yeast
  • 1 cup warm water
  • 1 egg
  • 3 tbsp butter
  • 3 tbsp sugar
  • 1 1/4 tsp salt
  • 1 pound all-purpose flour

Instructions

  1. Add the warm water and sugar to the yeast and let sit for a few minutes until frothy.
  2. Add in salt, flour, and butter, and mix until combined.
  3. Knead the dough and allow to rise for at least 1 hour.
  4. Shape into logs long enough for your hot dogs and allow them to rise for another 1 hour.
  5. Bake for 20 minutes, until golden brown, at 375 F. Makes 8-10 hot dog buns.

 

Photos: Mi Cuisine, Food.com, Loop 48.

]]> https://betterhousekeeper.com/2014/06/23/the-new-hot-dog-split-top-bun/feed/ 0 Tim Horton’s Bread Bowl May Be Back – Here’s How to Make it at Home https://betterhousekeeper.com/2014/06/06/tim-hortons-bread-bowl-may-be-back-heres-how-to-make-it-at-home/ https://betterhousekeeper.com/2014/06/06/tim-hortons-bread-bowl-may-be-back-heres-how-to-make-it-at-home/#respond Fri, 06 Jun 2014 18:54:39 +0000 http://betterhousekeeper.com/?p=1072 Word is that Tim Horton’s might bring back the bread bowl. We surely can’t wait, and that’s why we’ve got a recipe on how to make your own at home! Read on for the delicious recipe!

The Tim Horton’s bread bowl may be back, which is great news for us! We can’t get enough of the bread bowl, and we’re impatiently waiting for it to come back! If you’re impatient like us, there is a way to make your own! For this bread bowl, a thick, hearty soup works best. We especially love thick chicken noodle or potato soup! We used white flour in this recipe, but you can substitute it for dark for a healthy alternative. You don’t just have to put soup in these! How about cracking an egg inside mini bread bowls and baking it? You can also fill it up with some tasty mac and cheese! The possibilities are endless!

tim hortons bread bowl home made kitchen cooking easy bread

bread bowl mac and cheese soup stew tim hortons home made easy stew

 

Tim Horton’s Home-Made Italian-Style Bread Bowl

A thick, hearty soup goes best with these bread bowls! Try beef stew or potato soup! These bread bowls can be frozen for up to a month.

Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • 2 1/2 cups warm water (110 degrees F)
  • 2 tsp salt
  • 2 tbsp vegetable oil
  • 7 cups flour
  • 1 tbsp cornmeal
  • 1 egg white
  • 1 tbsp water

Instructions

  1. In a large bowl, dissolve the yeast in warm water. Leave it to sit about 10 minutes until creamy.
  2. Add the salt, oil, and 4 cups of flour to the yeast and beat well. Stir in the remaining flour, about a 1/2 at a time, and beat well with an electric mixer after each addition.
  3. Turn out the dough onto a lightly floured surface and knead it until it’s smooth.
  4. Lightly oil a large bowl and place the dough in the bowl. Turn the dough around to coat with oil. Cover with a damp cloth and leave it to rise in a warm spot until it has doubled in size. (About 40 minutes.)
  5. When the dough has risen, punch it down and divide it into 8 equal portions. Shape each portion into a 4 inch round loaf. Place the loaves on slightly greased baking sheets that are sprinkled with cornmeal. Cover the loaves and let them rise again in a warm spot until they’ve doubled in size. (About 30-40 minutes.)
  6. Preheat your oven to 400 F.
  7. In a bowl, beat together the egg white and 1 tbsp of water, and lightly brush the loaves with half of the egg wash.
  8. Bake for 15 minutes, then brush with the remaining egg wash. Bake for an additional 10-15 minutes until golden. Cool on a wire rack.
  9. To make the bowls, cut a 1/2 inch thick slice from the top of each loaf and scoop out centers. You should be left with 3/4 inch thick shells.
  10. Fill the bread bowls with hot soup and serve immediately.

 

Photos: The Poch Times, Pillsbury, That Was Vegan.

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