(no subject)

[serene]

Just as a fun experiment, took the NYT bread dough (I seem to be making it every other day or so) and cut it into roll-sized pieces and baked 'em. Fun rolls, like a cross between a bun and a sourdough english muffin. We had TVP sloppy joes on them tonight, along with coleslaw. Yummy.

(crossposted to serenecooking)

Comments

[marci-ny.livejournal.com]

That sounds soooo yummy!!!

[kightp.livejournal.com]

Oooh. So, what did you bake them in?

[serenejournal.livejournal.com]

I cut the dough into 8 pieces after the 15-minute rest, then cut it into 8 pieces and shaped them into round rolls. Set them four-to-a-cookie sheet, covered in plastic wrap, to rise for an hour. Put them into a preheated 425 oven. After a few minutes, realized I'd forgotten to provide steam, so I tossed a half cup of water onto the floor of the oven. ;-) They came out *great* in about 12 or so minutes, though you have to watch the bottoms or they'll start to burn.

[serenejournal.livejournal.com]

Um, I only cut it once. :-)

[velochicdunord.livejournal.com]

FWIW, that recipe adapts _very_ well to whole wheat bread with the addition of a pinch of xanthan gum (without it, the bread is distinctly denser than the white bread dough version), and adding a cup of soaked red river cereal (wheat, flax, rye) turns it into a very good mult-grain loaf.