New? Register Here    Lost your Password?

Hot Dawg! For the Kids

Jul
28

Post by community member:

Off to the beach, park or pool side at a neighbor’s? Bring the hot dogs already enclosed in bread!


I keep Artisan Bread in 5 Minutes (ABin5) in my fridge, so I’m using that.

How to make Artisan Bread in 5 Minutes Master Recipe:

Into your stand mixer or just a large bowl, dump in 1 1/2 tablespoons yeast, 1 1/2 tablespoons salt, 3 cups warm (like baby bottle) water, and a cup of bread flour; allow to sit covered for an hour.

Start mixer, or use hands or wooden spoon, add 5+ cups flour mixing until dough comes away from sides of bowl.

Put dough into a large sweater size plastic container (trust me, the shoe size will be buried and your oven will be a mess!) into the cold oven, covered, no light, no hot water. Set timer for 2 hours at which time you can put it into fridge for as long as 2 weeks and take off what you need for whatever you wish to bake. The dough can be used immediately but will be much too soft to work with successfully.

I have to use the cold oven because my kitchen must remain cold but if your kitchen is toasty warm, counter top is fine to proof.

Now you have your dough.


How to make Hot Dog Picnic Loaf:

Cut off a lemon-size hunk and hold it in palm of hand. Make an impression large enough to hold a squirt of mustard (or condiment of your choice), small hunk of your choice cheese (great way to use up those bits and pieces hanging around the fridge), and 1/4 of a regular hot dog. Pinch over most of the dough leaving ‘breathing room’ so the cheese can wander and cause mini volcanoes, and the hot dogs can get their juices baked into the dough.

These can be shaped into a parchment lined 9″ cake pan, Bundt, Tube or anything that will allow expansion as it proofs. If you put a roll in middle of top layer, be sure there isn’t one under it.

Tuck into plastic bag but do not seal. Place into cold oven with the light on and a cup of very hot water along side. Let proof for 1 1/2 hours.

Sprinkle top with any melt-able shredded cheese and bake at 375F for 20 minutes. Check it with instant read thermometer (you are aiming for 200F on thermometer) and decide whether it should stay in container or be removed to inverted cookie sheet to finish baking with another 10-15 minutes. If it looks like the top is burning prematurely, lay, do not enclose (to prevent steaming), a piece of foil over.

This can also be done with hunks of Chorizo or brats of any kind. Be creative and invent new combinations like shredded roast beef leftovers with horseradish, or saucy leftover pulled pork with a spoonful of corn and/or diced green chile!

Our daily lives can be colorful and eclectic, too. Our greatest fear seems to be that to be too original one might be torn away from comfortable groups. Gradually slipping new ideas into that group will stimulate others to reach out past the limits they have set for themselves in a comfort zone that possesses them in a rut! Get a let’s-make-bread group going at someone’s house or church kitchen and everyone make a different shape!

Result: functional, edible and all without the extra 27 toxins!


Get the handy print page and save this to your recipe box here:
Artisan Bread in 5 Minutes Master Recipe
Hot Dog Picnic Loaf

rose weist blogs at Toothsome Teacups.

Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
See Farm Bell Blog Submissions for information, the latest blog contributor giveaway, and to submit a post.

Want to subscribe to the Farm Bell blog? Go here.

Would you like a chance to win a Euro Cuisine yogurt maker?
Click here.

Comments Leave a Comment
| Subscribe to my feedSubscribe
Posted by on July 28, 2011 | Permalink  

Other posts you may enjoy:





Comments

10 comments | RSS feed for comments of this post

  1. 7-28
    5:56
    am

    Granny kids will love this.Thanks for sharing.
    Granny Trace

    http://www.grannytracescrapsandsquares.com

  2. 7-28
    9:05
    am

    Great idea! May even try for a roadtrip this weekend. Have you tried baking each one individually?

  3. 7-28
    10:19
    am

    I have a question about the ABin5 recipe. It says to dump the water, yeast, salt & part of the flour in a bowl & let sit covered for an hour. Do you mix that before you let it sit or just leave it all dumped in and sit? Thanks – this sounds like a bread recipe I could LOVE!

  4. 7-28
    12:51
    pm

    LIZ – why not individuals like I do the pulled pork and chile ones??? whatever works!
    Sherie: JUST DUMP! love it! enjoy…

  5. 7-28
    4:24
    pm

    My kids love hotdogs. This looks like a great chance for some hotdog variety!

  6. 7-28
    6:07
    pm

    Rose–just a question about the instructions. You form these balls of dough and stuff them with delicious goodness and then put them in a cake pan or tube pan or whatever. Just one layer or do you pile them up?
    After about 20 mins of cooking and/or 200 degrees you can either keep them in the pan and continue cooking or remove them to a cookie sheet. What is the deciding factor to move them to a cookie sheet? Just so the sides get more done? or What?

  7. 7-28
    11:48
    pm

    Joy: the original Master Recipe came from this site
    http://toothsometeacups.blogspot.com/2011/07/muffalette.html – which discusses parchment lining
    and may be more explanatory…but Suzanne wanted to edit some…so, the fourth paragraph above wants you to bake at 375F, and the 200F is on the instant read thermometer for doneness…2nd paragraph speaks of not putting roll in middle of top layer, so, yes, there are 2 layers. Hope this was helpfully encouraging for you to try it!

  8. 7-29
    6:44
    am

    I have always made these using dough and a whole weiner. We call them pigs in a blanket. They’re portable and keep safely at cool room temp for a couple of days (hey it’s a hotdog LOL). I usually make them along with pepperoni rolls.

    dede

  9. 7-29
    7:58
    pm

    OK, LADIES: Joy, the parchment reference:
    “These can be shaped into a parchment lined…” is the 3rd paragraph (I am in the midst of moving so please forgive me!) and Suzanne: I apologize for the mix-up: I was thinking of the paragraph under the Master Recipe in Muffaletta discusses the parchment in depth:
    “cut off enough parchment to fit in and up sides (this wet dough sticks unmercifully) then, while holding your breath because you think this is a mistake, crumple it all up and it will tuck in so much better!Parchment paper is re-useable.”

    Parchment in a Bundt/Tube pan has a tendency to ‘steam’ the bread…so advisable to check those sides!
    Dede: with mustard and cheese,and baked close together in the ‘loaf’ they have a different texture (as least the family gathering participants think so);
    either way the kids like ’em!
    HAVE A GREAT WEEKEND, EVERYONE!

Leave a Comment

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

If searching multiple ingredients, separate each with a comma (xx, xx).







If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!