SC - OOP: making up bread
Decker, Terry D.
TerryD at Health.State.OK.US
Tue Oct 31 05:47:34 PST 2000
> You know, I was actually wondering about that. Is it because the sugars
> in the milk tend to carmalize?
>
Exactly.
> I'd like to see too if I can improve the texture a little with a bit more
> kneading. It was nice and dense, but I think I'd like to have it a little
> lighter.
>
Try extending the rises, which allows more time for the yeast to spread and
carbon dioxide to form.
> Do you or does anyone know how well, in general, bread recipes translate
> into rolls? That is, if I make up a bread recipe, is there any logical
> reason
> why I wouldn't want to take that recipe and make individual rolls out of
> it
> instead of one or two loaves? I'm curious, because this recipe I was
> making seemed to make some really big loaves.
>
It works fine for me. 4 oz. of dough makes a nice roll for one person.
> In another bit of news, the bread was popular enough that everyone asked
> me if I would bake the bread for the feast for all three courses. I think
> I
> said yes.
>
> Iasmin
>
You poor dear. I know what you're going top feel like at the end.
Bear
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