<<Disclaimer: Verify this information before applying it to your situation.>>
These are the comments I received from my inquiry about making Chebe Bread
and the Chebe Cinnamon Roll-Ups (namely, that I don't seem to get the right
amount of dough and sometimes have to add water to make the dough mix). I
asked for advice, and here it is:
13 Said: "Knead the dough-- don't 'mix' it." It will be dry, but avoid
the temptation to add water. The package directions are correct, just be
patient. If you have to, use a mixer, your husband's strong arm, a dough
hook, or food processor to help mix and reach the kneading stage.
6 Said: "I always use more water, too." (Answers ranged from 'just a
little' to 'nearly twice as much'.)
3 Liquid needs may vary depending on what size eggs you use.
3 "Cinnamon roll-ups gave me the most trouble, too."
3 Don't worry, I end up with less dough than the package states, too.
3 Keep some cornstarch or sweet rice flour around in case you make the
dough too wet.
2 Use less water, especially for making wraps, roll-ups,
stromboli,calzones. (Drier dough rolls out better and doesn't stick.)
2 Had no success no matter what they did.
1 Try substituting 2 Tbs. of water for the oil called for on the package.
1 Roll the recipes out with wax paper, and you'll get the right amount of
dough.
1 When everything is at room temperature, the dough blends more easily.
1 Read the same question posted here & the threads following it:
http://forums.delphiforums.com/celiac/messages?msg=23071.22
1 Use cheese if you like it and are not allergic, etc. It adds some
moisture to the dough.
1 Wet your hands when you knead it.
1 Flour your hands when you knead it.
1 General Manager of Chebe Bread Products (Dick Reed) said we could call
1-800-217-9510 with any questions or concerns about making Chebe. (I
thought it was very nice to see that he scans the listserve & looks out for
his customers!-MK)
:)
Mindy from Tacoma, WA
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