So, thought I would make a quick blog about my recent success in making soft bread rolls! I have taken a few different methods from various sources and cobbled them together to make a roll which I find to be delicious and wonderfully soft.
The recipe:
625g strong white bread flour (I have tried this with plain flour, was not pleased with the results)
1 sachet (7g) dried active yeast (I use tesco own or allinsons, whatever you like really.)
15g salt
60g unsalted butter (Anything but country life)
400ml warm water (not hot. . you already knew that)
This is what I made for myself of all the things that I have learned so far. I'm finding that there's a huge amount of information from various sources, all with spoon-fed amounts of usefulness. So, here's my attempt to help others out there, whomever might actually find this. Please note that my use of the word "yeast" means the brewer's instant yeast, and starter means the friendly creatures (or "the fish", as it is called in our home) that are cultivated from flour and water. The numbered parts are all of the steps to actual bread making that I've found out.
Well this is my first batch of baking to be posted to this site, and having read so many rave reviews, I knew Norm's Onion Rolls had to be the recipe to start me off. I used the variation posted by Ehanner (which was really clear and easy to follow, so many thanks)
Sending this to Yeastspotting.
More pumkin recipes, like I said, that was a "big" can of pumpkin puree.
Hello! Here's my next tutorial on bread - well, more specifically, about flour! Please see ovenmittsblog.com for the whole post. I appreciate any feedback you have to give!
We all know it – flour is kind of a big deal.
In nearly every type of baked good, there is some sort of flour involved somewhere in the process. Whether it’s the main ingredient (like in bread), or if it’s just a part of the whole (say, pie), flour is essential.
Farro, or emmer, an ancient kind of wheat, is popular in some parts of Italy, and, ever since I purchased Maria Speck's wonderful book "Ancient Grains in Modern Meals", also in our family. Creamy farro with honey roasted grapes became our new breakfast favorite that even my picky, normally no-breakfast-type son wolfed eagerly down:
http://daleydish.com/blog/2011/03/creamy-farro-with-honey-roasted-grapes.html
Hi,
A little while ago Varda posted about her experiences with the Russian Rye from Andrew Whitley's Bread Matters, and there was a longish discussion of the formula.
I posted some photos of the process of making Russian Rye
Andy suggested to use the formula he remembers from his time with Andrew Whitley at the Village Bakery, and I had a closer look at a couple of German standard formulas.
