The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread and Rolls

MadAboutB8's picture

Here is one of my recent bake from the Bourke Street Bakery cookbook, the Chorizo and Thyme roll.

The roll is really nice and the flavour is really well-balanced with chorizo and carmelised onion.

It was an easy and quick recipe, apart from slicing 500g of onions and having to cook them until they become really caramelised. But it's all worth it.

The recipe is also quite versatile that any filling combination is endless. I'm thinking chicken pesto with sundried tomato for my next bake.

For recipe you can see details in my blog



jennyloh's picture

I was in for a pleasant surprise when I made the beer bread from Jeffrey Hamelman's Bread book.  It was sweet and tasty.  I had my fun turning this into rolls.  

I've adapted the recipe a little,  reducing whole wheat,  and using the diastatic malt powder as I just couldn't find barley that I could sprout.  

I'm beginning to appreciate the stretch and fold method,  as I do see the impact on the crust.  I'm also learning how to steam my oven such that I get the thin crispy crust.  

Check out my full blog here.  



holds99's picture

First, I want to express my sincere appreciation to Floyd for making this post with images possible on the new TFL system.  It keeps getting better and better.  Thank you!

The following are photos of Mark Sinclair's Portuguese Sweet Bread and Rolls that I made recently.  I divided the dough in half and made 2 loaves of bread and a dozen or so rolls.  Both the bread and rolls are excellent and favorites at our house.  The bread is very good either plain or toasted and the rolls are wonderful as breakfast rolls or as sandwiches. 

Thank you Mark for this great recipe and for your video on roll shaping, which showed me the proper way  to shape rolls.  Hope you're knocking their socks off with your baked goods at your new bakery in Kalispell, Montana.




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