My Twitter pals (see here for Kayte’s post and here for Phyl’s post) made the tiger rolls before I got my very own copy of “Bake!”, so I’m trying to catch up now and baked them “via” Twitter with Marthe. The recipe is relatively quick to make – you need the one-step bread dough from page 64, and once it has risen, you shape the rolls and top them with a mixture of rice flour, yeast, warm water, sugar, salt and olive oil. Everything went really smooth, except for the baking. The recipe says to bake the rolls for 25-30 minutes at 375°F, but even after 40 minutes the topping wasn’t as a nicely colored as in the book. I pulled them out then anyway. I immediately had one roll with butter and homemade jam – it was awesome. I saved the remaining ones for breakfast the next day, but was REALLY disappointed. By then, they had become really dense and tasted like quick, yeast-risen bread which it actually is. So beware – eat them immediately after baking!
My contribution to World Bread Day 2010, an even created by Zorra of “1x umrühren bitte”, is plain white bread. I made variation I of the White Bread recipe from Peter Reinhart’s “The Bread Baker’s Apprentice”. I’ve made this version as part of the BBA Challenge before so I knew it would be great. Inspired by Daniel from Ährelich Gesagt I decided to make some rolls in my springform pan. Unfortunately, I totally forgot to take a crumb picture, but let me assure you that the crumb was amazingly soft, “like a bread pillow” as Daniel wrote in his post (he made variation II, though). If this doesn’t qualify as a keeper recipe, I don’t know which recipe would. Sooooo good!
As I wrote in my last post I used only a half recipe of Peter Reinhart’s all-purpose sweet dough from “Artisan Breads Every Day” for the cinnamon buns. The other half of the dough was sitting in the fridge waiting to be put to good use. The term all-purpose sweet dough says everything and nothing in the same phrase – I had no idea what to use it for. I figured a plain crumb cake would be too dry (as gaaarp noticed), so I was looking for something else. Continue reading >>
Next bread on the BBA Challenge lineup – Multigrain Bread Extraordinaire. My friend Sara from Three Clever Sistes wasn’t too excited about this bread (as you can read here), so I wasn’t really sure what to expect from this recipe. In the end, I was pleasantly surprised. This was indeed an outstanding bread. Continue reading >>