Hot Dog Bread | Imamother

Amarante

Thu, May 07 2015, 8:25 pm

This is a fun meal for kids of all ages. LOL

Serve with good mustard or your preferred dipping sauce.

Hot Dog Bread
--------------------------------------------------------------------------------

Recipe By: Red Star Yeast

Ingredients:

For Hot Dog Bread

3 1/4 cups bread flour
2 1/4 teaspoons Red Star Active Dry Yeast
2 TBSP sugar
1 1/2 teaspoon salt
1 1/2 cups water
1 TBSP shortening
1 egg
3/4 lb. hot dogs
butter or margarine, softened

Honey Mustard Sauce

1/4 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey1/2 tablespoon lemon juice

Sweet and Spicy Honey Apricot Sauce

1/2 cup chicken broth
1 and 1/2 teaspoons cornstarch
3 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons apricot preserves
1 tablespoon soy sauce
1 tablespoon chili sauce
1 tablespoon brown sugar
generous pinch adobo chile pepper or ground red pepper

Directions:

For Hot Dog Bread

In large mixer bowl, combine 2½ cups flour, yeast, sugar and salt; mix well. Add warm water (120-130°F), shortening and egg to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Cover; let rise in warm place until almost doubled, about 30 minutes.

Stir down batter. Spread evenly in greased 13x9-inch cake pan. Cut hot dogs in half, crosswise; press down into batter. Cover; let rise in warm place until double, about 25 minutes. Bake at 375°F for 25 to 30 minutes until golden brown. Brush with butter.

Serve warm with mustard or dipping sauce

Honey Mustard Sauce

In a small bowl, whisk all ingredients together. Refrigerate leftovers, tightly covered.

Sweet n Spicy Honey Apricot Sauce

In a small sauce pan, whisk cornstarch into chicken both until combined. Over medium-low heat, stir in the rest of the ingredients and bring to a simmer. Cook, stirring frequently, until thickened, about 5 minutes. Refrigerate leftovers, tightly covered

Notes:

You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe.