April 17, 2016 - 4:08pm
Riffed on Reinhart hoagie roll recipe
The recipe in Artisan Bread Every Day. I used 40% WW flour rather than all unbleached white bread flour, used coconut oil as my oil, and added a few spoonfuls of sourdough starter to the instant yeast mixture. Retarded, shaped, rose, baked and ... YUM! Soft and flavorful without being too sweet.
However, the coconut oil did not like being retarded in the fridge. Some of it congealed into little lumps. However, the lumps did not seem to affect the results.
I have decided to bake rolls rather than loaves, because I do not eat enough bread to finish a loaf before it molds. If I make the rolls flat and square, then freeze them, I can pull one out of the freezer when I want sandwich bread.
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It often takes a few days for my wife and me to consume an entire loaf, so I regularly freeze half right after cooling, some sliced first, others not.
and freeze 3/4th of them. 2 minutes defrost in the MW and they are just like fresh baked. It is nice to have half a dozen different breads in the freezer for various meals. But if i bake mre than 1 oaf of b read a week for me I end up with too much and the freezer gets too full of bread:-)
Happy baking