Whole Wheat Rolls
I am a magazine junkie. The checkout stand is my downfall. I love in particular cooking magazines, craft magazines and just anything creative.
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As soon as I saw Susan's (Wild Yeast) post entitled "Semolina Bread with Currants, Fennel, Pine Nuts", I knew I HAD to make it. (Make sure to take a look at Susan's bread.)
I can't decide what I like more about this bread.
The aroma of it baking?
The sad thing is I'm just going to chop this up and let it dry out to make stuffing out of it. Yes, it is cheaper and easier for me to do this than go buy a bag of bread crumbs at the store. Besides, this will taste considerable better I am sure.
Aunt Bert's Cinnamon Roll's
Scald 1 Cup milk, add:
5 Tbsp. Sugar
1 TBsp. Salt
Mix - then set aside to cool.
Dissolve 2 ½ tsp. dry yeast and 1/8 tsp. ground ginger in 1 cup luke-warm to medium warm water. Yeast should start to bubble a little in about 15 minutes.
Cheese Snails
cheese snails 2
Cheese Snails 3
HI,
This is my first post, and I really hope somebody can help me out. My mom's recipe for holiday buttery egg bread is lost. Consists of flour, eggs, yeast (little sugar for the bugs to eat), butter and milk. Makes a batter-like dough, which rises in the fridge, punched down and left overnight. Next day, dropped by spoonfuls, spongy into loaf pans coated with melted butter. Forms a crunchy crust. I need proportions and timings, etc.
Sound familiar to anybody? Thanks in advance.
Pretty, pretty loaf.
Grandmother's Apple Cake
5 tablespoons plus 1/4 cup sugar
1 cup AP flour
1/2 teaspoon salt
1 teaspoon baking powder
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
4 tablespoons unsalted butter, at room temperature
2 medium baking apples
1/2 teaspoon ground cinnamon
[/center] Lately, I have been having a devil of a time judging whether the dough has risen enough. And I have been allowing it to over-rise. The over-risen dough produces flat as pancake loaves that taste good but don't look all that great. But finally, after weeks of trying, there was oven spring and the loaves are round rather than flat. Yay!