The 2nd time's a charm!
Partially Proofed Rolls - they started out 1/2 inch apart.
A few extras. These are baked in a 6 1/2" x 10 1/4" sheet.
Interior Crumb
For Thanksgiving weekend, we've got guests for the first time in years. When we lived in Boston, Aurora and I decided after a couple of years traveling to Atlanta for Thanksgiving that it's just too much to hop on a plane. Flying on the Wednesday before Thanksgiving sucks rocks, and both of us always have to work that day, so we had to rush to the airport in the evening holiday traffic. Then we spend just a few short days before rushing back home on Sunday, hoping our flights don't get canceled or delayed, leaving us marooned in some strange city and missing a day of work.
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.
