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.
Hamburger Buns
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.
Oh my! So good. Laura has talked about using the gluten, but I never knew what a difference it makes. You should try it.
ReplyDeleteHoney
I'm coming over for bread. I keep meaning to bake some but I just can't find the time.
ReplyDeleteLaura, I am hopeless at making yeast breads. Yours looks lovely! Well done! I wish I could say it has been so hot here, too hot for baking, but alas . . . it hasn't! xxoo
ReplyDeleteI'm jealous...I know I shouldn't be...and that the Lord asks me not to...but...still...I find myself salivating a bit. ;) Just being honest. :))))) Do you grind your own? How? And that tea you make with the stuff that starts with a "Kom" something?? I would love to know more!!!
ReplyDeleteThere is something about the smell of fresh bread and rolls that makes me weak in the knees (or is it in the stomach?!) Mmmmmm!!!
ReplyDeleteJudy@cutest-little-thing
Hello Laura,
ReplyDeleteThank you for stopping by my blog today. Yours is very nice and I'll be back for more visits.
Blessings,
Christa
Wow, your breads look beautiful! Mine never rise correctly. You've inspired me- Maybe I will give it another try (when the weather cools off a little...)
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