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 Roll Recipe…

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…

French Bread Rolls

  • 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

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