SC - OOP: making up bread

[Decker, Terry D.]

> 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