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Iconic Watson family Thanksgiving roll recipe. Butterflake Rolls 1 1/3 cup scalded milk, cooled to lukewarm 1 1/2 tablespoons instant yeast, dissolved in 1/3 cup warm water 2 eggs, beaten 1/4 cup sugar 3/4 teaspoon salt 4 cups flour 1/2 cup butter, softened Mix flour and salt in a large bowl. Mix eggs, sugar, and […] Over this past year, I have been testing recipes for Peter Reinhart’s new book, artisan breads every day. The goal of this book was to find a way to get the full flavor that delayed fermentation offers, but to make the preparation time shorter. Or something. I don’t know, because with the delayed fermentation plan, […] Finally a crust and crumb that I can brag about. This is a loaf that I started as part of a Toastmasters speech. The speech was about how to make the best pizza dough ever. Since for demonstration purposes, the pizza dough and the pain a l’ancienne dough are identical to start with, I […] About one week after I checked out Peter Reinhart’s Whole Grain Breads book from the library, I decided to start my own wild yeast whole grain sourdough starter. I figured this was some easy business since people have been using wild yeast starters since the beginning of time. Oh, not so, my friends. My first […] I think the title says it all. After having read The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread, by Peter Reinhart, I really started making some tasty breads. I have tried the Pain a l’Anciene, the amazing Pizza Napoletana, Foccacia, Pugliese, Anadama bread, and Multi-grain Bread Extraordinaire. They were all very wonderful (and […] |
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