Friday, July 29, 2011
Each time I make it, I try to make it a different way...different flour, sugar, etc.
And I think I've finally mastered it to my liking...Or maybe I just got lucky. Bread making is a lot like dealing with a hormonal, pubescent pre-teen...you never know what mood you'll catch 'em in. So maybe I really haven't mastered it. We'll see.
Grandma Collett's Bread, with a twist of Emily
2.5 cups warm water (i use the hot hot water that comes out of sink)
1.5 T yeast (I use SAF yeast from Winco. No "proofing" stage.)
1 T salt
.5 cup oil/shortening (i use vegetable oil)
.5 cup sugar or honey (I used half brown sugar and half white sugar. Honey is yummy tho!)
6 cups flour (I used 2 cups wheat, 1 cup rye, 1 cup spelt, .5 cup buckwheat and 1.5 cups white flour roughly)
I have used this recipe over and over, changing the sugar type and flour type each time. This most recent attempt with the above amounts of flour was definitely my absolute best batch ever.
After it's risen, I knead it gently until most air has compressed out, then form golf ball size dough-balls and place on a greased cookie sheet or in a 9x13 pan. Sizes will vary - I put the smaller ones in the middle to give the bigger ones room to grow inward. This batch will yield about 24-28 rolls, depending on size chosen. Bake 350 for 20 mins and viola! Beautiful rolls! For bread, bake 30 mins, depending on pan size.
Thursday, July 28, 2011
Wednesday, July 27, 2011
Tuesday, July 26, 2011
What better way than to have the missionaries serving in Ogden leading along in song!