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proth5's picture
proth5

It's a slow, agonizing sort of thing that I do.  (Especially being able to bake only once a week.  Hey, King Arthur Flour - if you need a full time high altitude test baker - call me!)  I would like to have the genius to throw many things in the bowl of My Preciousss confident that it will be good bread, but that is not me.  It never has been and I strongly suspect that it never will.  Even if the bread was delicious, I would pound myself with "what if I had done X or Y - would it be better?" No, better to stay single factor.


But I am nothing if not market driven (even overcoming my aversion to all acts photographic to post pictures of what I feel is much better described as "brown loaf - fine crumb") and so allowed myself to be influenced by cries for "More triticale, please!"


So I increased the percentage of tritcale to 20% of the total flour in a firm pre ferment. 


It was very informative. (That's never good...)


One thing to realize is like its cousin rye, triticale absorbs a lot of water.  Removing enough water  from that used to soak the oats to make a 60% hydration pre ferment with the triticale left me with an oat mixture that was wet enough to soak the oats, but not enough (even when the pre ferment was added) to create bread dough.


Did I achieve the elusive "hydration neutral?"  Hardly.  Once again there was no visible water, but the oatmeal mixture definitely gave up some moisture into the dough.  Ah yes, just what I needed - another ideal to struggle with! I'll have to tell the doctors at "The Place" about this...


 I had to add a full 8oz of water (in 2 oz increments) to get a somewhat tacky dough and I did need to mix for 8 minutes for the thing to come together.


The next thing that occurred is the dough still rose like gangbusters.  I spend time mulling over that I now have a dough that is weighted down with oatmeal and grain that has a reputation as one that won't support good rise in bread (I read that 50% triticale is an absolute upper limit) and it still rises like gangbusters.  I feel strongly that this will result in another ill conceived experiment with 100% triticale bread where I pre ferment a very high portion of the flour and bake it in a pan, but for now I must focus


In fact, there was some degradation in the quality of the crumb.  It was light and airy, but sliced thinly tore apart when buttered (unless toasted - it is delicious toasted).  And it was delicious, but not much more delicious than 10% which had a better crumb and nicer dough handling qualities.   Picture below - note the somewhat less sturdy crumb (if you can.)


So, another slow step forward only to decide that this time I went too far.


The bread wasn't bad, and to keep a complete log, I am presenting the formula in spite of its flaws.  But now I am going to stop a bit and remember what I was trying to accomplish: Take a simply made sandwich loaf (and there seem to be a lot of very small variants on the "oatmeal bread" in the baking literature), use some of the newer techniques to make it better, and use ingredients that might be more local to the Mountain West.   I have to lie to myself pretty much to claim that things like oats and triticale "could" be local.  Certainly they have wider growing ranges than the very fine, fine wheat that we produce on our high plains, but they are more adapted to cool, wet climates.  But oats are part of the original formula, triticale is my favorite, and there are times when my capacity for self deception is high. 


The formula:


Total Dough Wt

 

68.958

oz

 

 

 

 

 

 

 

Ingredients

 

 

Percent of Flour in Levain

0.2

 

Final Dough

 

 

 

%

Wt

UOM

%

WT

UOM

Ingredients

Wt

UOM

Total Flour

1

27

oz

1

5.4

oz

Total Flour

21.6

oz

KA AP Flour

0.8

24.3

oz

 

 

 

KA AP Flour

24.3

oz

Triticale Flour

0.2

2.7

 

1

5.4

oz

 

 

 

Water

0.42

11.34

 

0.6

3.24

oz

Water

8.1

 

Rolled Oats

0.17

4.59

oz

 

 

 

Rolled Oats

4.59

oz

Steel Cut Oats

0.11

2.97

oz

 

 

 

Steel Cut Oats

2.97

oz

Boiling water

0.62

16.74

oz

 

 

 

Boiling water

16.74

oz

Shortening(leaf lard)

0.04

1.08

oz

 

 

 

Shortening(leaf lard)

1.08

oz

Molasses

0.112

3.024

oz

 

 

 

Molasses

3.024

oz

Milk Powder

0.04

1.08

oz

 

 

 

Milk Powder

1.08

oz

Salt

0.028

0.756

oz

 

 

 

Salt

0.756

oz

Yeast

0.006

0.162

oz

 

 

 

Yeast

0.162

oz

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Seed

0.008

0.216

oz

0.04

0.216

oz

Levain

8.856

oz

Totals

2.554

68.958

oz

1.64

8.856

oz

 

71.658

 

 

 

 

 

 

 

 

 

 

 

 

Combine the two types of oats, boiling water, milk powder and shortening.  Allow to cool to lukewarm. 

Add the salt, molasses, yeast, levain, and flour.  Mix 8 minutes on the single speed of the spiral mixer. Or use your preferred method of mixing.

Let rise until doubled - 2 hours at 78-80F.  Fold.  Let rise again - about 2 hours 78-80F.  (Note the change - it was too cold in my house to use cool room temperature)

Shape and place in greased pans.  Proof (1 hour) and bake at 375F for 40 minutes.  Remove from pans and cool on a rack

And the picture (of a brown loaf with a fine crumb...)

 Brown Loaf - fine crumb

But there are other ingredients to tweak (and using honey is just too obvious - or is it?) and the troublesome matter of "inclusions."  While not wanting to make a seedy, nutty bread (I actually have, as one of my 2011 formula goals such a thing, but not in this style) I ponder what might make a not too crunchy set of inclusions for a good "sammich" loaf.  I shall continue to ponder until I nail down next week's formula.

ehanner's picture
ehanner

For the game yesterday, I baked this rustic loaf to munch on during the game with spreads and cold cuts. The football shape was in the spirit of the Super Bowl game in which our home team, the now WORLD CHAMPION Green Bay Packers, was a participant and victor. Imagine my surprise when I cut into the loaf to see this crumb pattern? The karma is thick around these parts when the Packers are playing.


Eric



MadAboutB8's picture
MadAboutB8

This bread was inspired by a post at Wild Yeast Blog (and also my inner frugality and curiosity) about incorporating old bread into the dough. The idea is also based on the bread-making wisdom that old bread will improve bread flavour and its keeping quality.



I love the idea that instead of throwing stale bread away, I can make the use out of it. The piece that was destined for the bin or compost could potentially improve the bread flavour and texture. It is a fabulous idea.



I had a small piece of sourdough corn bread left over from two weeks ago that I have put them aside in the fridge. I chopped it into one-inch pieces and process them in food processor to get the breadcrumb (it was about 90 grams, or 10% of total flour weight).


The bread has a wonderful aroma, and it is even more so when toasted. The bread is quite sweet even though there is only 5% of honey in it. I guess the high amount of corn in the recipe also contributse to the natural sweetness of the loaf. I totally love this bread for its flavour and aroma. It is seriously yummy bread. It's nice on its own and even better with butter.



I also stenciled hearts into the loaves, just to get into the spirit of Valentine's Day:P.



For more details and pictures, you can follow the link below:


http://youcandoitathome.blogspot.com/2011/02/sourdough-corn-bread-with-old-bread.html


Sue


http://youcandoitathome.blogspot.com

txfarmer's picture
txfarmer


This miche is from David's wonderful post here. I didn't change a thing. Even kept the weight exactly same at 2KG, which makes it the biggest bread I've ever made. I debated using high extraction flour instead, but decided to use AP and WW as SFBI specified just to see how it will come out. Can you tell? I tried to draw Tic-Tac-Toe with my scoring pattern, kinda hard to see after being baked for so long.


 


The dough is wonderful to handle - soft and fluid which I love, but not too wet. Crumb is very open on the edge



 


But denser in the middle, which I expect from a miche this size.



 


Crackling singing crust. It was a mess to cut because the crust was flying everywhere!



 


We had it for dinner, after out of oven for 8 hours. Crust is thick and chewy, crumb is moist (cool) and spongy in the middle. Not very sour. Less flavorful than my previous miche made from high extraction flour, but the texture is just perfect. Of course I do expect the flavor to deepen by tomorrow and the day after. I think I will make the formula again using high extraction flour just to compare.



 


David, thanks for a great formula. This is a good base to tweak from. Other than different flour combo, I would like to try larger size. I THINK my baking stone and oven can take a 3KG one, we'll see...



 


Submitting to Yeastspotting.

dmsnyder's picture
dmsnyder


 


Horst Bandel's Black Pumpernickel


Jeffrey Hamelman's Bread – a Baker's Book of Techniques and Recipes is highly esteemed by TFL members. Which of his formulas is most commonly baked is unknown, although the Vermont Sourdough would be my guess, especially if you include SusanFNP's “Norwich Sourdough” version of it. There is little question regarding which of his several stories from the bakery is the favorite. It has to be the story of Horst Bandel's Black Pumpernickel, found on page 221 of my printing. This tale has an almost mythic quality that truly touches the heart, as it says so much about the age in which we live, the culture of the artisan baker and the character of the pastor, Horst Bandel, and that of Mr. Hamelman himself.


Hamelman's “Home” formula for this bread makes 3 lb, 12 oz of dough. The bread is to be baked in a covered Pullman/Pain de Mie pan. Hamelman specifies 4.4 lbs of dough for the most common (13 x 4 x 4 inch) size Pullman pan, so the formula needs to be re-calculated accordingly. I decided to bake in a 9 x 4 x 4 inch Pullman Pan, which I figured would take 3 lbs of dough. The weights in the following tables are for a quantity of dough just under this.


 


Overall Formula

Wt (g)

Baker's %

Rye meal (pumpernickel flour)

206

30

Rye berries

137

20

Rye chops

172

25

High-gluten flour

172

25

Old bread (altus)

137

20

Water

481

70

Yeast (instant)

4.6

1.3

Salt

14

2

Molasses, blackstrap

27

4

Total

1350.6

197.3

 

Sourdough

Wt (g)

Baker's %

Rye meal

206

100

Water

206

100

Mature sourdough culture

10

5

Total

422

205

Note: I used KAF Pumpernickel flour.

 

Rye-Berry Soaker

Wt (g)

Rye berries

137

Water

Enough

Total

137

 

Old Bread Soaker

Wt (g)

Old bread (altus)

137

Water

Enough

Total

137

Note: I used Hamelman's “80 percent Rye with a Rye-Flour Soaker” as altus. I did the soaking the day before the bake, wrung out the altus, saving the water, and refrigerated them. I believe it was George Greenstein from whom I learned that altus will keep refrigerated for a few days.

 

Final dough

Wt (g)

Sourdough

412

Rye berry soaker

137

Rye chops

172

High-gluten flour

172

Old bread (altus) soaker

137

Water

275

Yeast (instant)

4.6

Salt

14

Molasses, blackstrap

27

Total

1350.6

Note: I made the rye chops by coarsely grinding rye berries with the grain mill attachment to a KitchenAid mixer.

Procedures

This bread has multiple components, and the sourdough and the two soakers require advance preparation. Counting the minimum rest time between baking and eating, the procedures can easily stretch over 4 days. They did for me. I weighed out the ingredients and fed my starter on Day 1, milled the grain, made the altus, fed the sourdough and soaked the soaker on Day 2, mixed and baked the bread on Day 3 and 4 (overnight) and let the bread rest on Day 4.

The procedures as listed below assume you have already gathered the ingredients and have a mature sourdough culture. Where my procedures deviated from those specified by Mr. Hamelman, I have added parenthetical comments or notes.

  1. Feed the sourdough and ripen it for 14-16 hours at 70ºF.

  2. Soak the whole rye berries overnight. The next day, boil them in about 3 times their volume of water until they are soft and pliable, about an hour.

  3. Cut the “old bread” into cubes, crust and all, cover in hot water and let soak for at least 4 hours. Squeeze out as much water as possible, and reserve the water for use, if needed, in the final dough. The bread can be sliced, dried and browned in the oven before soaking, which Hamelman says provides a “deeper flavor.”

  4. Mix all the ingredients in a large bowl or the bowl of a mixer. Hamelman says to not add the reserved altus soaker water unless needed, but it is not clear whether the Final Dough water includes this or not. The dough description is “medium consistency but not wet, and it will be slightly sticky.” Mix at Speed 1 for 10 minutes. DDT is 82-84ºF. (I mixed the dough for about a minute with the paddle without adding any additional water. The ingredients mixed well and formed a ball on the paddle. I felt the dough was about the right consistency, but I did add 10 g of the altus water. I then attempted to mix with the dough hook. The dough just went to the side of the bowl, leaving the hook spinning without grabbing the dough. After about 5 minutes of this, with multiple scrape-downs of the dough, I gave up. I tried kneading on a floured board with little effect. This was the stickiest dough I've ever encountered. I finally formed it into a ball and placed it in an oiled batter pitcher.)

  5. Ferment in bulk for 30 minutes.

  6. Prepare your pullman pan by lightly oiling the inside, including the lid, and dusting with whole rye or pumpernickel flour. (I'm not sure this was necessary, since my pan is “non-stick.”)

  7. Form the dough into a cylindrical log and place in the pan. Slide the lid onto the pan.

  8. Proof for 50-60 minutes at 80ºF.

  9. Pre-heat the oven to 350ºF. If you have a baking stone, pre-heat it, too. You will be doing most of the bake with the oven turned off. The baking stone will act as a heat buffer, so the oven temperature falls more slowly.

  10. When the dough has risen to within about ¾ inches from the top of the pan, place it in the oven, covered.

  11. Bake at 350ºF for one hour. Then, turn the oven down to 275ºF, and bake for another 3-4 hours. Then, turn the oven off, and let the bread continue to bake for another 8-12 hours. The range of times given is due to the variability in ovens, specifically how well they retain heat, and how quickly their temperature falls once they are turned off. Hamelman says, “You will know when this bread is baked: The aroma will fill the entire room.” (The aroma of the baking bread was very present 2 hours into the bake. At about 4 hours into the bake, I turned the oven off. The next morning, the aroma in the room was not discernible. When I took the pan out of the oven, it was still warm, but not so hot I couldn't hold it in my bare hands. When I opened the pan, the bread was very aromatic, with the molasses smelling most strongly but the rye very much there as well.)

  12. When the bread is baked, remove it from the pan, and let it cool completely. It should then be wrapped in baker's linen and let rest for a minimum of 24 hours before slicing.

As you can see from the domed top of the loaf, it did not spring enough to fill the pan. I don't know if there was not enough dough, not enough water or whether it was inadequately mixed or proofed. Comments on this would be more than welcome.

Addendum: I sliced the pumpernickel about 36 hours after it was baked. It was very firm and sliced well into thin slices without any of the crumbling I feared. The crust is very chewy. The crumb was moist but extremely dense. The flavor was molasses and rye - very strong flavors.

Discussion and comments by more experienced pumpernickel bakers convinced me that I should have added much more water to the dough, but this bread is not bad as baked. Here are a couple crumb photos:

David

 

Ryan Sandler's picture
Ryan Sandler

Well, dear readers, despite my recent silence on the subject I have not given up on my baguette quest!  For the last few weeks, however, I'd gotten a little sick of blogging about it.  This week was fairly successful, however, and so I want to share, and request some feedback.


The main change from previous bakes is that a little over a week ago I got a shipment of baking toys, I mean, equipment from TMB/San Francisco Baking Institute.  I got 2 yards of 18-inch linen couche, a lame/blade holder with razor blades, a proofing board (which I've been using as an all-purpose bench board), and a flipping board.  With these, I was certain, many of my problems would be resolved (specifically, excess degassing when shaping and transfering, and ragged scoring).  The first bake with the new equipment (last week) was a little rough, but this week I had things sorted out.


Exterior



Crumb - First Half



Crumb - Second Half



I'm getting there!  The slashing wasn't perfect, but it went much smoother with the new blade, resulting in at least two ears per baguette big enough to lift the loaf with.  Crust was decent if not exceptional, flavor was good.  Profile was nice and round, a nice change from some recent flatter bakes.  Crumb varied within the baguette I sliced (the one in the middle, up top) from good to great.


Here's where I'm looking for feedback: I'm still having problems with the crust bursting between cuts -- is this the result of under-proofing?  Or something else?  I could swear this batch was fully proofed, but I'm not necessarily a good judget of these things.


Happy baking, everyone,


-Ryan

pmccool's picture
pmccool

We were invited to a Cajun-themed dinner party last evening at a friend's house here in Pretoria.  Not the easiest thing to pull off in South Africa but it turned out pretty well, considering the limitations.


Knowing that there would be gumbo and jambalaya and etouffe, I wanted to take some bread that would be good all by itself and as a sop for all those wonderful broths and gravies.  Preferably, it would resemble something one might find in Louisiana; maybe in a poboy sandwich.  I came across Eric's (ehanner) post about utilizing Bernard Clayton's Blue Ribbon French Bread and figured that might be a good starting point.  Since I have the book (The Complete Book of Breads), it was easy to reference the recipe.


Clayton's approach is a fairly quick, straight dough method.  Wanting to build more flavor, I chose to build a sponge from 4 cups of water, 6 cups of flour and about a tablespoon of my approximately 50% hydration starter that would have been discarded as part of a refresh.  (Note that I doubled the recipe.)  That was assembled around 11:00 p.m.  This is what it looked like around 10:00 a.m. the following day:


Sponge for Blue Ribbon French Bread


Overnight temperature in the house was around 72ºF.  I'd estimate that the sponge had expanded by at least 25%.  The butter, by the way, has absolutely nothing to do with the sponge.  It was just convenient to leave it in the same bowl while it came to room temperature.  (No, this is not a classic French bread; more of an Indiana interpretation of a French bread.)


The only other alterations that I made were to omit the powdered milk, simply because I didn't have any on hand, and to reduce the yeast to 1 teaspoon.  I elected to use some yeast just to ensure that the rest of the fermentation went at a steady pace even though the sponge was more aerated than I had anticipated, given the small inoculation.  The rest of the ingredients and process were by the book.


Even though I used AP flour, the gluten in the sponge was well-developed after nearly 12 hours of hydrating.  Because of the high percentage of pre-fermented flour (approximately 60%), the dough was quite extensible.  Having made a lot of whole-grain breads in recent months, including quite a few ryes, this white-flour dough was a big change.  It was much smoother, less sticky, and felt more "pillowy" while it was being kneaded.


I steamed the oven as much as I could, hoping for a thin, crisp crust.  The loaves expanded beautifully, producing big ears and grignes on  the loaves, as below:


Blue Ribbon French Bread 


The crust turned out to be thicker and harder than I had hoped, more crunchy than crisp, so I didn't quite hit my target for this bake.  The crumb, which won't be pictured since none came home with us, was much less open than a classic baguette but more open than one would expect for a dough that had been kneaded 10 minutes.  The flavor was rich and only mildly sour.  Our resident Cajun was overjoyed with it and wanted to know how I was able to produce this kind of bread with a home oven.  He loaded up most of what hadn't been eaten and went home with visions of pain perdu in his head.  We'll be scheduling a play date in the kitchen one of these weekends.


And for my Northern Hemisphere friends, one last picture as a reminder that winter isn't forever:


Blue Ribbon French Bread


Warm regards,


Paul

breadsong's picture
breadsong

Hello everyone,
Farine featured Luminita Cirstea in a 'Meet the Baker' post on her website.
Ms. Cirstea's courage, hard work, commitment and talent are so inspiring!
I so wanted to try making Ms. Cirstea's delicious-looking (and prize-winning!) Raisin-Rye bread.
With thanks to Farine for writing about Ms. Cirstea, and thanks to Ms. Cirstea for her efforts to develop this formula!

(Rye bread is new territory for me - I found lots of helpful information here on TFL posted by Andy, breadbakingbassplayer, dmsnyder, Elagins & Mini (thanks! to all)).

Here's a picture of the raisins (so pretty!):


After baking, my bread resembles a Mexican Chocolate Crackle cookie I recently baked: 

                               Raisin-rye bread                             ... or...                               Cookie?  :^)    
  

Crumb shot (I love the flavor, and the golden raisins that light up the crumb; a lovely reminder of Luminita and her beautiful first name!):



 


For one 1000g loaf (my interpretation of Ms. Cirstea's formula):

 

 

Liquid Levain

Levain

Dough

Total

Baker's
%

Bread flour

59

 

 

59

16%

Rye flour, whole

3

149

150

302

84%

Rye meal, coarse

 

 

50

50

14%

Water

62

100

179

341

83%

Salt

 

2

7.3

9.3

2.3%

Starter

25

 

 

25

 

Liquid Levain

 

149

 

 

 

Levain

 

 

400

 

 

Dark Raisins

 

 

107

107

 

Golden Raisins

 

 

107

107

 

Total

149

400

1000

1000

 


 

(1) Raise Liquid Levain, 12 hours at room temperature.

Cover raisins with cold water, soak 10 minutes, drain, keep overnight in covered container.

(2) Mix Levain, speed 1 for 4 minutes. Bulk Ferment 90 minutes.

(3) Add all dough ingredients. Mix 5 minutes medium speed.

Add soaked raisins, mix low speed just until incorporated.

Bulk ferment 90 minutes.

Dust baskets heavily with rye flour.

Scale by dipping your hands in warm water. This dough is very wet.

Allow to proof, room temperature, 30-40 minutes.

No scoring.

Steam heavily; vent after 5 minutes.

Bake 480F for 45 minutes.




I'm including some pictures taken during fermentation (not sure if I did a proper job or not!).

The second Levain was to bulk ferment for 90 minutes.
Here is what it looked like at that point (I was unsure if it showed evidence of enough fermentation):
 

I proceeded with mixing by hand after the 90-minute bulk ferment, substituting an equal weight of whole-rye flour for the rye meal.
After the mix, the dough temperature was 73F:
 


I thought the dough was on the cool side heading into bulk fermentation (Mr. Hamelman recommends in the low 80's for a dough of this type).
The dough was to bulk ferment for 90 minutes but I let it go two hours, and tried to warm the dough by raising the temperature in the proof box.
After 1 hour of bulk fermentation, the dough's temperature had increased to 78F; after the second hour of bulk fermentation, the dough's temperature had increased to 88F).
Through the plastic container, I could see little air bubbles forming. The appearance of the dough after bulk fermentation:
 

The dough was quite sticky, so I didn't take a picture of the shaped loaf (my hands at that point were absolutely covered in rye paste!).
The dough after 40 minutes of proofing (some cracks starting to appear):
  


I baked at 480F for the full 45 minutes and left the loaf in for 10 more minutes with the oven off and door ajar. 

The loaf sat for 16 hours before slicing. It's a really crusty loaf but the crumb is moist and tender.
We enjoyed a beautiful breakfast this morning, thanks to this bread - the flavor is wonderful!

Happy Baking everyone! from breadsong







        

 

louie brown's picture
louie brown

Thanks are due at the top to Farine-MC for her charming blog and its marvelous, useful content, and also to breadsong, scoring master and exemplary baker.


In brief, I neglected to take account of the very low humidity in New York City right now. My maple oatmeal was both too stiff and underproofed. Yes, I made the same mistake two weeks ago with another loaf. Now I have two striked against me, so I hope that atleast it will be something different that I overlook next time. The effects of the underproofing are clear on the batard.


I didn't dare try to duplicate breadsong's perfect scoring on her loaf, so I opted to try chevron scoring for the first time. Not bad, although I think there should be a clearer "spine" down the center of the loaf, the scores beginning closer to the center line, in other words.


The bread itself is rich, fairly light in texture, all things considered, and, as breadsong has said, with a sweet background that isn't specifically identifiable as maple. It went very well with blue cheeses and goat cheeses.


I'm glad I made this bread for the lessons it provided.


Following that, baguettes based on Pat's 65% formula. This time, I did adjust for the humidity with some extra water. However, it seems that at some point in the bake, I brushed the touch panel of the oven and turned it off without hearing the little beep because the opera was on. So when I returned to the oven, it showed 227F, and a couple of very pale baguettes. With no choice but to carry on, I cranked up the oven and finished the bake. Again, no beauty contest winners, but quite serviceable and tasty.


I include another side by side shot of the two loaves sliced, as well as a repeat of last week's side by side, so you can see the very wet baguette from txfarmer again. These baguettes are more than 15 points apart in hydration.







and last week again:



Apologies for the ongoing green cast photos. My little cybershot can't decide if it wants to white balance for fluorescent or incandescent light.


 

mdunham21's picture
mdunham21

I have undertaken the BBA challenge for 2011 but I am not one to follow directions.  I am making the recipes in the order that they appeal to me or what I have a desire to bake.  This does however mean that I will be on my own during the challenge without a number of supporters.  My family decided they wanted some cinnamon rolls, so i pulled out the bba and went to work 


The recipe called for whole milk, powdered milk, or buttermilk, so I made my own buttermilk by adding about a tablespoon of fresh lemon juice to 1 and 1/4 cup 2% milk.  I creamed the sugar, salt and butter together, mixed the egg, lemon extract and added the flour, yeast, and warmed buttermilk.  I didn't have any almond extract so I just left it out.  The dough was a little wet so i worked in some extra flour and the dough became pliable and tacky. The dough was allowed to rise for a couple hours and then rolled out.  I coated dough with brown sugar and cinnamon then cut up a stick of butter and distributed it evenly throughout.  I rolled the dough and cut them about 1 and 3/4 inches apart.  The dough went for a final proof and then baked, I roughly time my baked goods and use color and temperature as my cues.  While the rolls baked I made a frosting out of powdered sugar, vanilla extract and warm milk.  


 




The rolls tasted even better than they look and I'm officially off my eating plan.


 


-M

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