It's looking good out there now that the plants are starting to put on good growth. The silverbeet in this photo will be picked today for dinner tonight. I love the coloured stems of silverbeet (chard). Here we have rhubarb chard, which is the very dark red one, ruby chard, a lighter brighter red, the plain white stems and hidden in there are yellow stems as well.
Recipe for bread rolls in the bread machine
- 3½ cups bread flour - can be white, wholemeal, rye, grain - whatever. If you use a heavier flour you'll need to increase the amount of water used.
- 1 teaspoon salt. Please use good salt, not table salt. Even cooking salt is better than table salt.
- 1 tablespoon butter
- ¾ cup lukewarm water
- ½ tablespoon sugar
- 2 teaspoons yeast
- plus another cup of warm water - I can't tell you the exact amount of water you'll use. That will depend on your flour and the weather. Start with the 1¾ cups and you might have to add more.
If the yeast doesn't froth up, it's dead and you'll have to buy new yeast. Always store your yeast in the fridge, it will keep longer. When the yeast is frothy and bubbling, add it to the dry mix, making sure all the sugar is either dissolved or added to the flour mix. Turn your machine on to the "dough" setting and let it mix the dough.
When it's finished, remove the dough and roll it into a long cigar shape - about 12 inches long. Cut into about 8 pieces for large rolls or 12 pieces for small rolls. Take each piece of dough and work it with your hands into a nice round ball. Place all the balls on a baking tray, add seeds, polenta or a criss-cross and allow to rise for about 30 minutes - depending on the temperature in your house. If you can put them in the sun they'll only take about 10 minutes to rise.
Turn on your oven so it's hot when you put the rolls in. Bread has two types of rising - one is from the yeast you use, the other is called "oven lift" - you get this when you put properly proved bread dough into a HOT oven. The heat immediately starts to lift the bread. That, my friends is what you want. Adding dough to a warm oven won't give you the same result.
Good luck with your rolls, everyone.
OOPS - ruralinspirations has just reminded me I didn't tell you about the temp for baking these rolls. As I said, put the rolls into a HOT oven (that is one that has been sitting on at least 200C for about 10 minutes). Then cook on 200C (395F) until they're golden brown and you can smell baked bread.
YET ANOTHER UPDATE...
I tested the above recipe and everything is fine. Just monitor the water yourselves as it's always a bit different. Pictured below are today's bread rolls, just out of the oven.
Happy baking everyone!