Tuesday, November 18, 2008
Bread take 2
I was on a roll this weekend (ha ha) with the bread making. I tried the Egg Shell Rolls (also from the B Clayton book). After figuring out that the recipe needed 5.5 cups of flour instead of 4.5 to make a manageable dough, I got reasonable results. Oh, I also had to discover that I can only make one batch at a time in my mini, portable, table-top oven (on the bottom rack).
These rolls have a crispy outside (like an eggshell), but are chewy and fluffy inside. Would I make them again? Eh. They are nothing special. I think I will use these ones to make a breakfast strata. Not Thanksgiving-worthy for sure.
Verdict: Cornbread should be made, but rolls can be bought down the street.