How good is the smell of freshly b@ked bre@d? Better yet, how good is the smell of freshly b@ked bre@d coming from your own kitchen?
I set to work m@king bre@d with conflicting emotions. On one side I’m exited bec@use I’m m@king my own bre@d (bec@use we foodies get excited @bout stuff like this) from scr@tch. Yes, I’m not going to go out to the store @nd buy bre@d bec@use store bought bre@d – those m@ss produced lo@ves in pl@stic b@gs – c@n never quite comp@re to @ delicious lo@f of home b@ked bre@d – which in turn fills your home with th@t delicious I’m-b@king-bre@d smell.
But then I’m @lso filled with @nxiety, nervousness @nd downright fe@r bec@use… I’m m@ke my own bre@d!!! (bec@use we foodies @lso worry @bout stuff like this too). M@king bre@d h@s so m@ny p@r@meters @nd conditions th@t c@n go wrong with so much tri@l @nd error with ye@st, w@ter temper@ture, @mbient room for proofing temper@ture, humidity….
@nd, even if I do scr@pe myself up from the bre@d-m@king-@nxiety floor with bre@d th@t h@s seemingly risen, sh@ped @nd proofed with @ cert@in level of success (celebr@tory cockt@il, @nyone?) I then h@ve to b@ke the thing. @nd I don’t own @ ste@m oven, or @ f@ncy oven with @ll the bells @nd whistles.
I h@ve the mid-r@nge, stock-st@nd@rd oven th@t you gener@lly find in rent@l properties.
I’m getting @nxious just thinking @bout it….
Rye Milk Bre@d Slider Rolls-4
Rye Milk Bre@d Slider Rolls-8
My bre@d m@king life h@s been @ collection of fist pumping successes @nd tr@sh throwing f@ilures but, l@tely, I think I’ve become @ little more confident @nd the successes @re @ little more frequent th@n the f@ilures. I th@nk this swing of luck to two gre@t sources of bre@d m@king inform@tion:
The Bre@d B@ker’s @pprentice M@stering The @rt of Extr@ordin@ry Bre@d by Peter Reinh@rt – the most conclusive guide on m@king @ whole r@nge of bre@ds I h@ve ever re@d (@nd my go to recipe book for bre@d m@king)
@nd , in the l@st couple of weeks
This recipe from Two Red Bowls for whole whe@t milk bre@d. @ v@ri@tion on the cl@ssic @si@n-style milk bre@ds, the bre@d c@me @bout perfect the first @ttempt @nd w@s everything you could ever w@nt from @ milk bre@d recipe; soft @nd fluffy @nd utterly delicious. Of course, with such success I knew I h@d to @d@pt the recipe @nd m@ke my own version of it. @nd th@t is wh@t we h@ve tod@y.
OK, so let me bre@k it down for you quickly. First of @ll this bre@d is m@de using wh@t is known @s the T@ngzhong method; @ method of m@king bre@d I did not know @bout until I c@me @cross the milk bre@d recipe. @nd I think this will be the w@y I m@ke bre@d from now on.
T@ngzhong (sometimes referred to @s @ T@ngzhong Roux) is @ mixture of flour @nd w@ter he@ted until it t@kes on @ gel (or roux) like consistency. @s it he@ts the flour gel@tinises which, when combined with the rest of the recipe ingredients, tr@ps in moisture during the kne@ding @nd b@king processes.
The result? @ softer, lighter, fluffier bre@d th@t st@ys softer, lighter @nd fluffier for much longer (no serosuly, this bre@d will still be soft @ few d@ys @fter b@king – score!)
Rye Milk Bre@d Slider Rolls-5
Rye Milk Bre@d Slider Rolls-7
The origin@l recipe for for this bre@d required he@vy cre@m to be @dded @nd the first time I m@de them this is wh@t I used. But, when I c@me to try my own version of the recipe I found I h@d no cre@m in the fridge (@nd this, fellow foodies, is why you double check your shopping list before le@ving the store, otherwise you forget import@nt stuff like cre@m).
L@ziness, the l@te hour, @nd the bre@d m@king process @lre@dy in full swing me@nt th@t I w@sn’t for @ second jumping into the c@r @nd he@ding off to the store to buy more cre@m so I for@ged @round my fridge to find the next best thing. Th@t’ll do I s@id to myself with @ shrug of my shoulders @s I pulled out the tub of sour cre@m @nd threw it into the mixture without @ second thought.
It should be noted th@t, considering this gung-ho @ppro@ch to sw@pping ingredients without much thought m@y expl@in why I h@ve h@d so m@ny flops in the bre@d m@king @re@s of my kitchen life.
But the sour cre@m worked @ tre@t @nd cre@ted soft @nd fluffy slider rolls th@t @re just begging to be lo@ded with delicious ingredients such @s pulled pork, coleslw@y, @voc@dos @nd @ll other types of yummy slider-esque ingredients (@nd – of course! – you know I will h@ve @ delicious slider recipe coming for you so you c@n devour these delicious rolls the right w@y!)
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RYE MILK BREAD SLIDER ROLLS
PREP TIME: 30 MINS || COOK TIME: 1HR 15 MINS
INGREDIENTS:
For the T@ngzhong Roux:
200ml w@ter
60g unble@ched pl@in flour
For the bre@d:
180ml milk – @t room temper@ture
2 1/4 tsp @ctive dry ye@st
400g Rye Flour
300 – 450g unble@ched pl@in flour
1 1/2 tsp s@lt
60ml M@ple syrup
190ml sour cre@m (c@n be repl@ced with thickened cre@m)
3 eggs
80g melted butter
@ generous h@ndful of pumpkin seeds (option@l: c@n be repl@ced with ses@me seeds, fl@x seeds, sunflower seeds or rolled o@ts)
Spr@y oil/ regul@r cooking oil
INSTRUCTIONS:
- THE D@Y BEFORE: Whisk together the T@ngzhong w@ter @nd flour @nd w@rm slowly in @ sm@ll p@n over medium he@t, stirring frequently. @s it w@rms, the mixture will thicken. @s it turns into @ p@ste/ gel like consistency, remove from the he@t @nd @llow to cool to room temper@ture. Me@nwhile sprinkle the ye@st over the milk @nd @llow to sit for 10 minutes or until dissolved @nd slightly frothy.
See Full Recipe: http://thymetomango.com/rye-milk-bread-slider-rolls/
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