I finally got the ingredients I needed to make Norm's onion rolls. I made them for Thanksgiving dinner and they turned out great. Everyone enjoyed them very much. These are the REAL THING! Thank you, Norm for the great recipe. I'll be making these regularly. And thanks to Eric Hanner for his detailed description, in his post, of how to make these rolls and the very helpful pictures.
Howard
First, I want to express my sincere appreciation to Floyd for making this post with images possible on the new TFL system. It keeps getting better and better. Thank you!
The following are photos of Mark Sinclair's Portuguese Sweet Bread and Rolls that I made recently. I divided the dough in half and made 2 loaves of bread and a dozen or so rolls. Both the bread and rolls are excellent and favorites at our house. The bread is very good either plain or toasted and the rolls are wonderful as breakfast rolls or as sandwiches.
I currently use SAF instant yeast. However, in King Arthur's recent catalog they list a yeast that I haven't seen before; SAF Gold instant yeast (page 11: "yeast", olive colored rectangle). The ad write-up states: "saf gold instant yeast Specially formulated to provide the very best rise in doughs high in sugar (sweet breads) or acid (sourdough) 15.86 oz. - [item no.] 1457 $6.95"
Has anyone had experience using this yeast in a sourdough? If so, please post a short note re: results.
I'm slowly working my way through the bread section of Michel Suas' terrific book AB&P and found this interesting bread with an interesting history.
Pain Meunier: (Miller's bread), the loaf has all of the components of wheat (white flour, whole wheat flour, wheat germ and cracked wheat).The following brief description of this bread, taken from Michel Suas book “Advanced Bread and Pastry”, appears at the beginning of his formula for pain meunier:
I have had Susan's recipe for these buns/rolls stashed in my "to bake" folder for quite some time. Anyway, I finally got around to making them and am kicking myself for not making them sooner. These are great rolls. Susan puts sesame seed on top but I prefer them without seeds. You can check her original post for the recipe. They're easy and delicious. I made these rolls 4 oz. each.
Caution: Before attempting this exercise be sure you're working with a clean kitchen floor :>)
http://www.youtube.com/watch?v=VFdmXH4vHGg&NR=1
Howard
After a number of attempts and a good bit of reseach I think I am close to making a decent Pain de Beaucaire. It's a challenge that's ranks right up there with the baguette. This was my third attempt. It's a really good loaf of bread and has very good flavor. I will continue to experiment with this dough and the special technique required for cutting and shaping and also requires the use of bran flakes sandwiched between the two layers of dough, placed one on top of the other, in order to produce the open effect seen in the photo below, where the loaf appears to be s
The following is taken from Michel Suas' description of mountain bread (page 223, Advanced Bread and Pastry): "Combining rye levain and white flour this bread began as a staple in the mountainous regions of Switzerland. The long shelf life created by the sourdough process was an adantage in a time and place when bread was baked only once a week. The hole in the middle of the crown [I didn't make a hole in the middle of the crown because I don't have a clue as to how to do that--will research the issue later] was used to hang the mountain bread to a pole fixed high on t
This week I tried Michel Suas' whole wheat sourdough bread for the second time. I made four pounds of dough and divided it into 2 loaves (2 lbs each). The leavening is an overnight levain. After reading Reinhart's Whole Grain Breads I decided to take a little different approach and prior to mixing the levain into the final dough I mixed the whole wheat and bread flour (for the final dough) together and mixed in the water and let it stand for 5 hours. It became very soft and creamy. Then I when the levain was ready I mixed it into the final dough mixture and let
