What We Eat

April 14, 2011 at 8:53 am Leave a comment

I love technology.  I can listen to class lectures, stalk people privately, and find fabulous recipes.  So for the next week I will post my favorite recipes.  Most of them will be a simple link because I must give credit where credit is due but at least you will have new ideas for dinner.  Tuesday evening we had hot dogs wraps however I use this recipe instead of normal bread dough.  Personally I think it is divine.  I am able to satisfy my craving for a corn dog, a hot dog, and a hot dog wrap all in one meal.

Corn Dogs – Baked

1 cup reduced-fat milk

1 package active dry yeast

tablespoons extra-virgin olive oil, plus more for greasing

2 tablespoons packed light brown sugar

1 cup fine yellow cornmeal

1 1/4 cups all-purpose flour, plus more for dusting and kneading

1 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon cayenne pepper

9 reduced-fat hot dogs, halved crosswise

1 large egg, beaten

Warm the milk to about 110° – pour into a medium bowl. Add yeast. Let sit for a few minutes to soften.

Stir in the olive oil, brown sugar and cornmeal. Add the flour, salt, baking soda and cayenne pepper. Stir together making a very sticky dough.

Pour the dough out onto a well floured surface. Do not hesitate to add more flour as you begin to knead to make the dough manageable. Knead for approximately 5 minutes. The dough will still be very sticky.

Place dough into a lightly oiled bowl. Cover tightly with plastic wrap. Place in a warm place and let rise until doubled in size, approximately 1 hour.

While the dough is rising, insert a wooden stick or small skewer into each hot dog. Set aside. Preheat the oven to 450° and lightly oil a baking sheet.

Once the dough has doubled in size (it will still be sticky), pour it onto a well floured surface. Again, do not hesitate to add plenty of extra flour to make the dough manageable. Knead the dough with more flour, if necessary.

Divide the dough into 18 pieces. Using the palms of your hands (and more flour, if needed) roll each piece into a 10-inch long length of dough.

Wrap each piece of dough around a hot dog, pinching and tucking the ends under to seal the dough. Place on the oiled baking sheet.

Brush the dough-wrapped hot dogs lightly with the beaten egg.

Bake until golden, approximately 15 minutes.

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Entry filed under: Main Dishes.

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