The search for the perfect bread continues.....

The Bread Quest continued...

So just about every Saturday, I am going to try my hand at finding the PERFECT bread recipe!  My "bread quest" has gone on ever since I started homemaking.  Sadly, my typical bread has been a dense loaf more like an angel biscuit.

Perfect bread  to me means a fluffy light texture, not too sweet,  and dark brown tops.  I would love to be able to make great rolls of massive quantity this Thanksgiving 2010!  With that timeline in mind  I hope you will join me as I share some great bread recipes!  Join me on my "bread quest" journey.

Knowing the basics of bread making is key in this quest.  I learned a long time ago that you should "proof" your yeast.  Since I buy my yeast in large quantity at Costco  it has often been open several months.  "Proofing" the yeast assures me that there will be nothing wrong with that part of the bread recipe.

To proof just add the required yeast and sugar and the warm water.  Best results are gotten from hot tap water directly from the faucet.   If it works well and the yeast is good,  it is a foamy texture as shown.

I have also learned that it is best to use a wooden spoon and ceramic bowl.  As you can see in the picture though, I have opted to used the metal mixing bowl that comes with the standard Kitchen Aid mixer.  In recent weeks it has worked well.

So this weekend's recipe  was for Freeze and Bake Rolls taken from a paper booklet put out by the Taste of Home Magazine.

Freeze and Bake Rolls   Yields four dozen rolls
2 packages (1/4 ounce each) of active dry yeast  (I used 2 Tablespoons)
1-1/2 Cups warm water
1/2 cup plus 2 teaspoons sugar
1-1/2 warm skim milk
1/4 vegatable oil
4 teaspoons salt
7-1/2 to 8-1/2 cups of all purpose white flour

1- Add the first three ingredients together and "proof" the yeast.  This should take 5-15 minutes for the foamy texture to appear.

2- Add the remaining ingredients and stir the flour in by hand every two cups.  After you add the 7th cup of flour move it to the mixer and begin mixing.  This takes aorund five minutes if that.

3-You are looking for a round blop of dough to appear and may have to add the other cup of flour.  When it is a nice round size and no longer very sticky prepare to move it to your dough board.

My dough board was handed down through my family and is typically only used for non meat items.  Please note that I have a contact for getting your own dough board- something you can hand down from generation to generation.   Stay tuned for more information.

4- Remove all of your rings- wash your hands and coat them and your board in a fine coating of oil or cooking spray.  Dump the dough onto the board.  Knead the dough 6-8 minutes.  I watch the digital clock in the kitchen.  This may be hard for you but think of it as therapy.

      To knead bread you flatten it with your hands then form back into a ball.  Switch and try  using your palms to deflate the round ball of dough and then roll back into a ball.  You are chasing it around the dough board, spray the board and your hands with oil as needed to prevent sticking.  Really take out your woes on this poor dough.  It likes to be beaten.  At some points when you get good at it you can take it off the board and check on things in the other room.  Just don't drop it.!

5- Let  it stay on you dough board till doubled about 1.5 hours.  Cover with a tea towel that will not leave lint.

 

It should keep "growing" a little more! 

6- Punch the dough down and cut into four pieces.  (Each piece makes a dozen rolls.)   Roll a section into a rope and cut into four even sections.  Then cut those sections into three.  Form them into tidy balls and place onto a long greased cookie sheet that has a side.  All of the rolls will fit, just make them snug.  Continue til all of your rolls are in the pan.  Let rise again about 30 minutes and start your oven.

7-Directions for these save to bake at 300 degrees if you want to freeze and reheat later.  I went with 375 since I like dark color to my rolls.  The ones on the edge were great that evening.  The paler ones I froze in zip lock bags. 

Overall- this recipe was the best so far when I think texture.   I would given it an 8 out of 10.  However, the rolls were not perfect and I did not do well on presentation as I got in a hurry and did not size them evenly.

  They do not show well at all....hope I don't lose viewers because of this photo!

Can't wait for another try next weekend.