Everything sublime is as difficult as it is rare. Baruch Spinoza

Saturday, January 24, 2009

Dough

As some of you know, I have recently been trying my hand at bread-making. I have used the mixer to blend the ingredients, but not to knead the bread. So today I decided to make some rolls for dinner and try machine kneading. It was easier on my hands, but I'm not sure of the results. I think I'll try one more time with bread, but I may continue the hard way.

I've tried rolls a couple of times and I'm not satisfied with the results. I make very good biscuits, so I may be wise to stick with what I know!
I really should have been cleaning the house. I do hate that job, I really do!

6 comments:

  1. I think your rolls look wonderful!

    As you know, I've been trying breadmaking too. I have a recipe for rolls that worked for me. I'll find it and send it.

    I don't have a mixer or anything so I have been only using my hands.

    But I think that's the best part I like about making it. Although, with a sprained wrist, I haven't been making as much.

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  2. Sandra,

    A good compromise is to mix and knead the dough in the mixer. When it looks good, take it out and hand knead for an additional 3-5 minutes. This is my method and it cuts down on the mess and you still get a well formed well kneaded loaf.

    Hope you find a method that works. I made bread last night and just ate it for breakfast! Yum : )

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  3. I'd appreciate the recipe!

    That sounds like a good idea Ashley. I have very bad arthritis in my hands and shoulders, so 15-20 minutes of kneading is hard for me to do, but I wasn't satisfied with the mixer doing the job. Why didn't I think of this!

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  4. This is my Grandmother's recipe

    No-Knead Refridgerator Rolls

    2 C warm water (110-115 degrees F)
    2 pkgs active dry yeast
    1/2 C sugar
    2 tsp salt
    6.5-7 C sifted flour
    1 egg
    1/4 C soft butter

    In mixing bowl dissolve yeast in water.

    Add sugar, salt and half the flour. Beat thoroughly 2 minutes.

    Add egg, butter. Beat in gradually the rest of the flour until smooth. Knead slightly.

    Cover with damp cloth; place in refridgerator. Punch down occasionally as dough rises.

    About 2 hours before baking cut off amount needed and return rest of dough to refridgerator.

    Bake at 400 degrees for 15-17 minutes.

    Brush with melted butter when you take them out.

    Okay, so this recipe makes A LOT of rolls. My grandma was feeding a family of 7. I have cut it in half successfully. Otherwise, the dough does keep in the refridgerator. When you take it out, it rises really fast - like I love lucy fast!

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  5. What is wrong with your rolls? I think they look beautiful!!!
    Were they too hard?

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  6. Yes, I think so. I can't get the texture I'm looking for. I'll try Jeni's recipe. I really shouldn't. I've put on so much weight I waddle. It's plain hell to get older. Not only does everything hurt, but the smell of food adds an additional pound. It's just not fair!

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