Want to avoid my French Bread roll mistakes? Read the recipe! Use “bread” flour… and maybe slightly warmer water when dissolving the yeast. Not to mention, I didn’t add any salt because I thought it would only hurt the yeast- only to learn later that it actually would have helped it to a degree.
Also, maybe let the dough rise, oh, three times as long as it says instead of double. Finally, make sure the rolls are on the MIDDLE rack in the oven! Otherwise, you’ll have a nice brown color on the bottom, and a nice pale white-ish look on top (they were on the second from the bottom rack…).
In other words, I didn’t do so well. These came out more like English Muffins. I think using all purpose flour is a big reason why. They were definitely in the oven too long- so whatever softness there may have been was robbed by a crunchy bottom. Continue reading
Oh let me count the ways I think I screwed this up. Yeast is such a pain!
I would have bet money that I put warm enough water together with the yeast and sugar. But after I mixed them together and let stand, it didn’t really get ‘creamy’ as I read it should. Maybe too much water, but I don’t know. When I felt it, cold. Not warm.
Naturally this concerned me so I held the bowl over a warm burner for a little while… and then for maybe a little while longer, until I just became completely insecure. I just don’t know what ‘creamy’ means, especially given the fact that maybe the water was not as warm as I thought it should be. I’m afraid I may have ‘activated’ the yeast too quickly in this process. Sucks! (Image taken on cold burner, by the way!). Continue reading
I’m looking at a recipe that seems pretty easy. Thinking I’m going to get this started and hope for the best! Will post the progress, or lack thereof…
1 1/2 cups warm water (110 degrees F/45 degrees)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
- 4 cups bread flour
I still have two packets of active yeast left and I’m dying to make something for the Football game!! I just don’t know if there are breads that are easier to make / more appropriate for a beginner out there. With my luck I’d choose something completely advanced 😉
If I could make some kind of roll, that’d be ideal. I’ll post my findings, but please feel free to share with me your input!
Every December my family hosts a Yankee Swap / Pot Luck Dinner. I made Creme de Menthe brownies this year. And yes, I am not ashamed to say I did “box” the brownies, but there’s more to these than that!
You have to make the frosting (which is your standard milk, confectionary sugar and creme de Menthe mixture) – and then melt chocolate with butter and pour it overtop and let harden. As you can see I didn’t exactly accomplish an even layer of either, but remember this is a beginner’s blog! Continue reading
I will be honest, this is the only ganache recipe I have used so far… So it’s fair to say I’m bias and that I don’t know what I’m talking about. I just figured perhaps if the mood strikes and I’m not at home or something, I can quickly refer to this and all future posts for guidance if need be. Also, it’ll be there for you, if you want to try what I’ve made for fun or to prove it can come out better- whatever floats your boat! Continue reading
Left the last batch of cinnamon rolls out overnight, in the same room as the wood stove but across the way a bit. I’d say these rose the best out of all 4 attempts. So I think at least as far as ‘overnight’ baking goes, I’d prefer to leave the dough out all night- covered (with a little crisco on top just in case)- so they’re ready to go in the morning. Rather than take them out of the fridge and hope I have enough time to get the results I want. Continue reading
Those who have tuned into my rants about the homemade cinnamon rolls may have noticed a trend. Yeast. I’m told I’m lucky to have even seen the dough rise on my first try- but I’m still stuck on what I have done to prevent it from really popping up. At this point I have tried/am in the process of 3 “proofing” methods:
-A warm oven and 20 pitiful minutes… Turned out dense and hardened up upon cooling.
-A slightly warm oven for 2.5 hours … Turned out almost dry on the outside but relatively fluffy inside- still not “perfect cinnamon roll” status though (left to right, beginning to end of 2.5 hour period)
Why didn’t I read the recipe with more care? The fiancé has to be out of the house at 7, and here I am at 6:20am trying to proof the buns in what, 20 minutes? I didn’t realize they needed a whole hour on top of all the time the dough took to rise yesterday.
Because of this I just took a few out of the batch to make this morning, I’ll get the rest right tomorrow/this week. I figure if I let them proof til 6:25am, it’s not ideal but it’s something. Continue reading