this is:
http://ww2.kingarthurflour.com/cgibin/htmlos.cgi/48211.4.51630822052219150964
Edibility has not yet been tested.
much better! the rolls came out great.
variations:
kneaded for 10 minutes
egg whited after rising
and it only takes about 2 c of flour to get really good dough
next: some kind of loaf
http://www.ehow.com/how_13898_knead-bread-dough.html
the magic words “it is difficult to over-knead by hand” – that’s what I needed. And I didn’t knead for anything close to 10 minutes..
rain rain rain. skipped practice yesterday (didn’t know anyone was crazy enough to go out while it was that soaked) and didn’t run. Don’t want to run in the rain today either. Did some point control drills, and really need to take my vitamins. Not off to such a great start.
well, tried it.
It’s not quite right. They taste fine, but the texture is more like my buttermilk biscuits than like mom’s rolls. I’ll have to buy more yeast and try again after reading up on how much kneading is correct for bread.. (that’s my “theory” on what went wrong)
actually got the camera out and took a snap – and tried with and without flash to see which i like better. i think i like without flash when it’s at all feasible. with flash changes the light sooo much – you’re taking a magic picture of something that isn’t there instead of capturing something you see.
got my mom’s dinner roll recipe:
Rich Dinner Rolls in an Hour
3 c. bread flour
2 T sugar
1 1/2 t salt (I usually didn’t add this)
5 tsp “faster” yeast
2 T unsalted butter or margarine
2 large eggs, reserving one white for the crust
3/4 c hot tap water
Mix the dough, using your best method (let me know if you need guidelines or details). Let rest 5 minutes, then form into 16 rolls, brushing with egg white (don’t let it run down the sides, it sticks). Allow to rise until doubled in bulk. Bake at 375 degrees for about 20 minutes.
how to mix the dough:
get a big bowl and put in the water, then sprinkle on the yeast. Wait about 5 minutes for the yeast to start dissolving, then stir in the other wet ingredients, then the dry ones, holding back about the last 1/2 cup of flour. Add just enough flour to make a dough that hangs together, even though it’s very sticky. Knead the dough on the counter or table, or even in the bowl if it’s big enough. Fold it and press down on it, adding more sprinkles of flour as needed until the dough is resilient – about the texture of the relaxed muscle of your lower arm. And that’s dough!
and now i have those in one place.
what’s special about bread flour?
my employee stock plan stock has reached the level where I’ve been saying for years that I will sell. So, I need to:
*sell the shares
*BUT NOT sell the shares from the current period because that will stop me buying cheapass company stock
*figure out how to buy into a mutual fund
*buy into a mutual fund
sounds easy? we’ll see if I actually manage any of it…
right now, I am finishing rehanging my shield – hopefully it will hang on my arm better and make fighting a little easier.
Wednesday I went to practice, and got help with the shield – and even though we had a miniscule turnout, we did do fencing drills. And my legs hurt! It must have been good for me.
But – I did bail on running last night – so it’s still kind of a wash.
