What kind of recipe/dish have you always wanted to make, but never got around to it?It's been interesting to see the answers. Surprisingly (maybe not) there are several food bloggers who are afraid of yeast! I have to admit, that I once had a fear of it, too. Recently, my confidence has grown and I've learned to understand how to work with yeast. I give a lot of credit to King Arthur's Blog called "Baker's Banter". If you haven't discovered this treasure of a blog, you're missing out. There are step-by-step tutorials. People leave reviews-- and, the KAF folks answer back!
Just to show you that while I'm no longer afraid of yeast breads, this recipe went wrong, the first time I made it. The next day, I had to try it again. I suspected why my first batch turned out like hockey pucks. My signature line seems to be "let me show you how". So... let's begin:
King Arthur online. This store is my toy store. I have been slowly accumulating their products, and have been experimenting with them. I discovered that the Vital Wheat Gluten really helped my Pioneer Woman Buttered Rosemary Rolls to rise beautifully. The three products that you see pictured above, were going on a maiden voyage for this recipe I'm about to show you. I've used Fleishmann's Rapid Rise Yeast for ages. I decided to buy a bag of SAF Instant yeast, since bread bakers rave about it. Enough product talk... let's talk about yeast. The SAF Instant yeast is supposed to not need any kind of "proofing". That translates, simply, into dissolving the yeast with some sort of sugar-- honey or sugar, for example and waiting for it to "foam". I think people are afraid of killing the yeast. One more important thing-- I store my yeast in the refrigerator (some people use the freezer) and check the expiration date! Yeast should be live!
The ingredients are flour (I used unbleached bread flour), dry milk (I used KAF's brand), potato flour (I used instant mashed potato flakes that forgot I had), yeast, salt, sugar, butter, lukewarm water and milk.
So, now I add the softened butter and the water/milk that is at lukewarm and pour it all in. I like this!
great pictorial on how to do this)
I did the second rise for about 45 minutes. My rolls came out puny-- not at all like my beautiful rolls from a couple weeks ago! I was underwhelmed by the texture. I thought that they were dense.
The next day, I decided to try the recipe again. I was convinced that it wasn't King Arthur Flour's fault. What went wrong? Well, I think I dumped in too much flour. Oh, um.... well, er, I was out of KAF flour and used Brand X. A quick trip to the store remedied that. I repeated the same steps, except I added only 3 cups of flour-- deciding that I could always add more. I never did add that extra 1/2 cup.
Much better! The dough didn't feel too dry and lumpy.
Now, that's what makes working with yeast so much fun! Beee-oootiful! I was about 25 minutes away from...
These beautiful golden rolls! The beautiful sheen on these rolls comes from melted 2 Tablespoons of Butter...
This is food porn, as far as I'm concerned-- beautiful butter...
I tell you the truth-- this is one tablespoon of butter. It does absorb in minutes...
See? Now, for the real teaser...
Oh my... these are tender and truly amazing!
KAF delivers! This recipe is a winner! I am so glad that I didn't give up, the first time. Let's compare:
On the left is the fluffy and good version. On the right is the denser and not so tender version. I learned two things-- slowly add the flour and be patient with the rise! That's all I did differently. I'm going to play with the Dough Improver some more. Maybe it helped, too? I have several more bread recipes I'm anxious to try.
By the way, the small pan of extra bread rolls that I made? The next night, I reheated them in the oven. They were fluffy and absolutely delicious. These will be on our Thanksgiving table. I really hope that many of you will overcome your fear of working with yeast. There is nothing like the smell of home baked bread. I have more yeast recipes to share with you. I've been very busy with my oven, lately! As always, this recipe is at the very bottom of this post. You don't have to buy the dough improvers that I did-- though I'm sure that King Arthur Flour would love you for it. You can click to the original recipe, where substitutes are listed.
I am wishing that all of you have a wonderful Thanksgiving. We are truly blessed to be able to eat such wonderful and bountiful food-- and to be able to blog and share how we created it. My pumpkin pie panna cotta is chilling, and the cranberry-orange sauce is right next to it. Our meal will be very low-key, but made with lots of love from me to my family.
Happy Thanksgiving, 2009!