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

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

Once upon a Cupcake

Halloween Theme Chocolate CupcakesThe ‘baking bug’ really first hit me back in October. It just took me a few months to realize I was really developing a passion for this, enough of one to motivate this blog 🙂

These Devils Food Cupcakes with Fudge frosting were out of the box…But I’m still proud of them because it was genuinely difficult to make sure the batter was even. There are special scoops for that stuff right? I used the ladle that always makes the best pancakes… Continue reading

Homemade Cinnamon Rolls (Prep)

yeastI’ve never used active yeast before, so I had to put my reservations aside. The myths behind it are enough to deter even the most enthusiastic amateur baker, or so I’m told. “Don’t let the warm liquids get too hot! You’ll kill the yeast!” “If the liquids are too cold, you’ll kill it!” “Knead it before you let it rise!” “Don’t knead it too much, it’ll get tough!” Oh, the warnings are endless.

I’ll add this recipe shortly.

Somehow, I managed to keep the yeast alive and I watched it rise successfully over the course of 2 hours. Though the recipe called for 1.5 hours, I felt as though the first half hour or so the bowl was too cold. A little extra time by the wood stove and bam, twice the size I started with. Continue reading