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    You are in: Home / Community Forums / Breads & Baking / Cheese zombies: bread "dough" is runny!
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    Cheese zombies: bread "dough" is runny!

    Annie H
    Fri Apr 29, 2005 12:18 pm
    Forum Host
    Here are the proportions:

    4 cups of flour
    1/4 cup powdered milk
    1 1/2 t. salt
    2/3 cup shortening (I used butter -- don't like transfat)
    1/8 cup yeast (???)
    1/2 cup sugar
    2 eggs (opt)
    2 cups water


    Put it all in a bowl and it's runny. I didn't even add the eggs yet and it looks like pancake batter. I've added over two cups of flour and it's just starting to thicken up.

    What are proper proportions for a bread dough? What is the correct texture of a cheese zombie?
    RéeLani
    Fri Apr 29, 2005 1:51 pm
    Food.com Groupie
    Annie H wrote:
    Here are the proportions:

    4 cups of flour
    1/4 cup powdered milk
    1 1/2 t. salt
    2/3 cup shortening (I used butter -- don't like transfat)
    1/8 cup yeast (???)
    1/2 cup sugar
    2 eggs (opt)
    2 cups water


    Put it all in a bowl and it's runny. I didn't even add the eggs yet and it looks like pancake batter. I've added over two cups of flour and it's just starting to thicken up.

    What are proper proportions for a bread dough? What is the correct texture of a cheese zombie?


    Hi Annie,

    I'm not sure exactly what a cheese zombie is (bread? some kind of roll?) but 2 cups of water sounds like a lot of liquid to me.
    Heather Sullivan
    Fri Apr 29, 2005 2:51 pm
    Food.com Groupie
    I'd start with 3/4c. of water and work towards 1cup. I think that's slightly more reasonable. I've never heard of these cheese zombies before but I've been following the other thread in request a recipe icon_smile.gif
    Annie H
    Fri Apr 29, 2005 3:21 pm
    Forum Host
    :sigh: I think I'm just going to use a different recipe. It looks like any roll dough would work with it.

    There are about 500 calories per serving. icon_eek.gif
    Donna M.
    Fri Apr 29, 2005 8:52 pm
    Forum Host
    Aside from the water being excessive, the fat is also. 3/4 cup is a LOT of fat for a bread dough (unless you are making danish).
    Annie H
    Fri Apr 29, 2005 9:39 pm
    Forum Host
    Donna M. wrote:
    Aside from the water being excessive, the fat is also. 3/4 cup is a LOT of fat for a bread dough (unless you are making danish).
    How much is typical?
    Donna M.
    Sat Apr 30, 2005 1:46 am
    Forum Host
    Annie, it varies a lot by recipe and personal preference but somewhere in the range of between 2 Tbsp. and 1/3 cup for a 4 cup-flour recipe. I generally use about 1/4 cup because more fat makes a softer bread that stays soft longer. Most loaf breads that are not sweet doughs typically call for between 2 and 3 Tbsp. You don't have to use any fat, but the bread will dry out very quickly without it.
    Annie H
    Sat Apr 30, 2005 10:16 am
    Forum Host
    Oooo, that makes sense. :sigh: So it might be one of those recipes that someone "shared" but "adjusted" before sharing? icon_rolleyes.gif Thank you very much for your help. icon_biggrin.gif It'll certainly help you id a good/bad bread recipe in the future.
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