I made a big batch of whole wheat dough using Crystal Miller's recipe from her Bread Baking CD. I've used the recipe for a couple of years; however, I've always substituted a cup of white flour for the cup of gluten flour that the recipe called for. Oh my, the gluten made a world of difference! I ended up with incredibly soft and fluffy rolls and bread. The vital gluten is definitely worth searching out.
Dinner rolls for Friday
Bread for dinner tonight.
These are a little lumpy because they rose too much. The kitchen was warm and the gluten was happy to help the dough rise. These loaves just kind of got away from me. I also made some scrumptious big pecan cinnamon rolls. We ate them way too quickly to even think of a photo!
It was a rewarding and delicious morning.