Prep
20m
Cook
30m
Total
50m
Ingredients
Method
Turn cooking mode on
Step 1
Combine the wet ingredients and salt in the mixer (water, salt, oil, lemon juice, and honey).
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For
2
M
I
1 1/2
cup
Warm water, or hot water
2
tsp
Salt
1/2
cup
Olive oil
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Cathryn R
a month ago
Am I crazy or did this recipe change?😂 I used to make it all the time and it would turn out perfect and now when I make it the dough is super wet and doesn’t come together. I end up having add a lot more flour and it takes forever to get to windowpane. Not sure what I am doing wrong. I usually use all hard white wheat
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Kristin
a month ago
Or possibly are you milling your flour less fine?
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Cathryn R
a month ago
I always kill on the “bread” setting on my wonder mill but maybe next time I’ll try on the pastry setting which is finer.
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Kristin
a month ago
It's probably where your grains were grown, maybe they have more moisture in them than others you've had in the past
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Kristin
a month ago
Hmm, how long ago did you make it? I did swap lemon juice for the gluten and lecithin, but nothing else has changed.
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Jessica H
a month ago
Do you typically use fresh lemon juice from lemons or do you buy the lemon juice from concentrate?
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Kristin
a month ago
I do lemon juice, but not from concentrate.
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J
Jessica H
a month ago
Thank you! I was able to find pure lemon juice!
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J
Jessica H
a month ago
I’ve been using your bread recipe for months with the vital wheat gluten & sunflower lecithin and I’m just realizing you replaced those two ingredients with lemon juice!
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Kristin
a month ago
Yes I got tired of needing to keep those extra ingredients on hand - so I trialed different things until I found that lemon juice produces an even softer loaf!
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E
Erika H
2 months ago
Hello again - I can’t seem to find your garlic knots recipe when I search. Is it in the app?
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Kristin
2 months ago
It's not in here yet, we are working on it.
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Erika H
2 months ago
I know you’ve said this somewhere but I can’t find it - if I want to make the dough through the first rise the day before and put it in the fridge for its second rise - how do info about baking it the next morning? They seem like they could rise a bit more. Leave them on the counter until they have risen enough then bake?
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Kristin
2 months ago
Yes they will just need to rise the next morning and then bake
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Wesley B
2 months ago
Hi! When using this recipe for the cinnamon rolls, should I use all hard white?
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Kristin
2 months ago
You can if you want, but you don't have to. I use hard red mixed in with my cinnamon roll dough all the time
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A
Abby G
3 months ago
What size loaf pans?
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Kristin
3 months ago
9x5
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S
Sarah B
3 months ago
It automatically generates ingredients for 2 loaves, but when making this for the cinnamon rolls, should I do the 2 loaves or just 1?
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Kristin
3 months ago
If you want 12 cinnamon rolls use the full 2 loaf recipe, if you want 6 cinnamon rolls use half :)
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Miss Mary
3 months ago
I’m assuming this recipe works putting in a bread machine as well?
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Kristin
3 months ago
It might be a bit too much dough for a bread machine. I have a separate bread machine recipe
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S
Samantha S
3 months ago
Is it normal for each rise to take hours?
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Kristin
3 months ago
No it's not. What type of yeast are you using? Are you putting it in a warm spot to rise?
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Dawn W
4 months ago
Can I use coconut oil instead of olive oil?
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Kristin
4 months ago
I have never tried that
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Dawn W
3 months ago
Coconut oil worked! Can this be made into hamburger buns too?
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Kristin
3 months ago
Yes it can be! Though we prefer our burger bun recipes for that
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Cammie
3 months ago
Did you use coconut oil 1:1 for the olive oil?
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Prep
20m
Cook
30m
Total
50m
Ingredients
Method
Turn cooking mode on
Step 1
Combine the wet ingredients and salt in the mixer (water, salt, oil, lemon juice, and honey).
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
1 1/2
cup
Warm water, or hot water
2
tsp
Salt
1/2
cup
Olive oil
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
C
Cathryn R
a month ago
Am I crazy or did this recipe change?😂 I used to make it all the time and it would turn out perfect and now when I make it the dough is super wet and doesn’t come together. I end up having add a lot more flour and it takes forever to get to windowpane. Not sure what I am doing wrong. I usually use all hard white wheat
Like
Reply
Cancel
Kristin
a month ago
Or possibly are you milling your flour less fine?
Like
Reply
Cancel
C
Cathryn R
a month ago
I always kill on the “bread” setting on my wonder mill but maybe next time I’ll try on the pastry setting which is finer.
Like
Reply
Cancel
Kristin
a month ago
It's probably where your grains were grown, maybe they have more moisture in them than others you've had in the past
Like
Reply
Cancel
Kristin
a month ago
Hmm, how long ago did you make it? I did swap lemon juice for the gluten and lecithin, but nothing else has changed.
Like
Reply
Cancel
J
Jessica H
a month ago
Do you typically use fresh lemon juice from lemons or do you buy the lemon juice from concentrate?
Like
Reply
Cancel
Kristin
a month ago
I do lemon juice, but not from concentrate.
Like
Reply
Cancel
J
Jessica H
a month ago
Thank you! I was able to find pure lemon juice!
Like
Reply
Cancel
J
Jessica H
a month ago
I’ve been using your bread recipe for months with the vital wheat gluten & sunflower lecithin and I’m just realizing you replaced those two ingredients with lemon juice!
Like
Reply
Cancel
Kristin
a month ago
Yes I got tired of needing to keep those extra ingredients on hand - so I trialed different things until I found that lemon juice produces an even softer loaf!
Like
Reply
Cancel
E
Erika H
2 months ago
Hello again - I can’t seem to find your garlic knots recipe when I search. Is it in the app?
Like
Reply
Cancel
Kristin
2 months ago
It's not in here yet, we are working on it.
Like
Reply
Cancel
E
Erika H
2 months ago
I know you’ve said this somewhere but I can’t find it - if I want to make the dough through the first rise the day before and put it in the fridge for its second rise - how do info about baking it the next morning? They seem like they could rise a bit more. Leave them on the counter until they have risen enough then bake?
Like
Reply
Cancel
Kristin
2 months ago
Yes they will just need to rise the next morning and then bake
Like
Reply
Cancel
Wesley B
2 months ago
Hi! When using this recipe for the cinnamon rolls, should I use all hard white?
Like
Reply
Cancel
Kristin
2 months ago
You can if you want, but you don't have to. I use hard red mixed in with my cinnamon roll dough all the time
Like
Reply
Cancel
A
Abby G
3 months ago
What size loaf pans?
Like
Reply
Cancel
Kristin
3 months ago
9x5
Like
Reply
Cancel
S
Sarah B
3 months ago
It automatically generates ingredients for 2 loaves, but when making this for the cinnamon rolls, should I do the 2 loaves or just 1?
Like
Reply
Cancel
Kristin
3 months ago
If you want 12 cinnamon rolls use the full 2 loaf recipe, if you want 6 cinnamon rolls use half :)
Like
Reply
Cancel
Miss Mary
3 months ago
I’m assuming this recipe works putting in a bread machine as well?
Like
Reply
Cancel
Kristin
3 months ago
It might be a bit too much dough for a bread machine. I have a separate bread machine recipe
Like
Reply
Cancel
S
Samantha S
3 months ago
Is it normal for each rise to take hours?
Like
Reply
Cancel
Kristin
3 months ago
No it's not. What type of yeast are you using? Are you putting it in a warm spot to rise?
Like
Reply
Cancel
D
Dawn W
4 months ago
Can I use coconut oil instead of olive oil?
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Kristin
4 months ago
I have never tried that
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Reply
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D
Dawn W
3 months ago
Coconut oil worked! Can this be made into hamburger buns too?
Like
Reply
Cancel
Kristin
3 months ago
Yes it can be! Though we prefer our burger bun recipes for that
Like
Reply
Cancel
C
Cammie
3 months ago
Did you use coconut oil 1:1 for the olive oil?
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