French Bread Roll followup…

IMG_0989Want to avoid my French Bread roll mistakes? ReIMG_0994ad 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…).

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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

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French Bread Rolls…(prep.. if you can call it that!)

Famous last words….“seems pretty easy”

Oh let me count the ways I think I screwed this up. Yeast is such a pain!

IMG_0976I 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. IMG_0977

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

What kind of bread should I try to make this weekend?

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!

Rewind: Creme de Menthe Brownies

creme de mentheEvery December my family hosts a Yankee Swap / Pot Luck Dinner. creme de menth brownies 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

One last rise..

last rolllast rollsLeft 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

What the recipe didn’t say about Yeast…

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)

Bun Proofing Bun Proofing Bun Proofing

Continue reading