Our Weekly Bread: 15 of 36

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This week, we made dinner rolls. Just like that, I got tired of buying dinner rolls from the frozen section. We do not usually get them anyway. But for a big celebration like Thanksgiving or Christmas, we like to have dinner rolls on the table. We buy wheat rolls, which makes us feel like we make an effort towards health. However, I feel like we should step it up a notch.

Dinner Rolls

Dinner rolls, fresh out of the oven

Enter this recipe for dinner rolls I shall tell you about. I have had this recipe in a cookbook somebody gave me when I graduated from college. Ah, the good old days when people gave me cookbooks for a graduation gift. Continue reading »

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Our Weekly Bread: 14 of 36

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For this baking project, I went back to gluten free baking. I have to stay away from gluten as much as possible, you see. And I found this amazing website with great recipes that are both vegan and gluten free. It belongs to a friend of a friend.

Gluten free bread

Gluten free bread

Check out this gluten free bread recipe. Mine did not look exactly like it when cut, but it looked and tasted great. Of course, there could be many reasons why you don’t get something to look exactly like the picture in the recipe. For one, I replaced guar gum with xanthan gum.

Bread Pans

One large bread pan, one medium

Not sure if that had anything to do with it. Then, oven temperatures vary. Gluten free baking is very fiddly. You keep something in the oven five minutes too long and the result can be disastrous. Continue reading »

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Our Weekly Bread: 13 of 36

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The garlic knots were a success. The kids wanted to make them again the following week. This time, my daughter insisted we make them into “croissants.” What you do is you get the dough split into several pieces. Then, you rub them into long “snakes.” As you twist the long, thin pieces, you bring them together into a circle. They look really good.

Dough

Our daughter shaping the dough into “croissants”

I wanted to at least provide a variation on the same theme. Therefore, I proposed we use bread flour instead of all-purpose flour. They came out delicious.

The crust got a bit more crunchy, but the inside was still fluffy. That’s a nice contrast to have in a pastry, of course.

Croissants

Our garlic “croissants”

This time, I chopped the garlic instead of crushing it. It made it easier to spread over the croissants.

I read that you can freeze the dough or the finished product. Here’s the thing: we eat this whole recipe in one sitting. What has leftovers to freeze? Maybe I should triple the recipe and then just freeze the dough. But we are not that kind of family. We make it, we eat it, no leftovers.

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