The Fresh Loaf

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mashed potatoes

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Urchina's picture

Lenora's Yeast Rolls, parker-house style

July 8, 2010 - 11:06pm -- Urchina
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My first all-bread cookbook was Bernard Clayton's, and I've got several favorites in there. But right now my kids' favorite is Lenora's yeast rolls, so I made some tonight to go with dinner. 


They go together quickly, have a wonderful texture, and make great mini sandwiches (my son splits them like a taco, fills the inside and chows down). 


 


ques2008's picture
ques2008

I don't know if it's my love for bread baking or my new camera that keeps me in the kitchen, but here's another attempt I just completed tonight.  The recipe is from Lory of Maine whose web site is:  http://kusinanimanang.blogspot.com/2008/01/potato-peasant-bread.html.  She says people can copy her recipes but she'd appreciate it if they would include a link to her web site.  So my thanks to Lory for sharing.  She's got over a hundred recipes there - goes to show what a dedicated wife and mother and foodie she is.


Since the recipe was for 2 loaves, I decided to make a loaf with one half of the dough and dinner rolls for the second half.  For the loaf, I added shredded cheese and green onions, then I rolled the loaf jelly-style and put it in a pan.  For the dinner rolls, I divided the dough into tiny balls and put three balls in each muffin cup. 


These were what came out of the oven:


loaf and dinner rolls


When the loaf cooled, I sliced it.  Here's what it looked like:


sliced loaf


   


And here's the final picture - a closer look at the slices:


slices


Here's my question:


Can anyone tell me why that slice has a hole at the top, right below the crust?


Overall, I am happy with the recipe.  I probably shouldn't have spread the shredded cheese and green onions before rolling; maybe it would have been better if I incorporated the cheese and green onions into the mixture during the pre-kneading stage.


I must say though that the cheese and green onions spiked the taste a few notches up.  The loaf definitely had a sharper and more flavorful taste than the rolls.  And Lory did say that potatoes tend to make the bread soft and chewy inside and crisp and crusty on the outside.  I agree.  Those slices were really soft!  I left the potato skins on by the way - so they look like bacon bits but they're not.  A bacon loaf is next on the agenda, though!


 

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