Wednesday, September 14, 2011

I am on a mission

I am on a mission this week, to make bread dough and freeze some loaves, some rolls, and some buns before baking, so they can be taken out and baked fresh as needed.  I enjoy making bread, I started with a wonderful bread machine, that I still use often, but I have found that kneading with my hands, while messier, also makes such a wonderful loaf of bread.  The white bread that I have been making lately uses a sponge that really needs overnight to taste it's best, and since I only have 2 loaf pans, its quite the process.  So I have seen on various posts how you can make the dough and freeze to thaw and use later, I have never tried it, and won't go too gung ho on in, just a few loaves, and a batch of rolls/buns for today to see how well they bake up later.  Sure I can just bake and freeze, home made bread freezes so well, and actually seems to be more moist after freezing, but as I said, 2 loaf pans, and a baked loaves will surely take up more space than I have room.  So this is my mission! I am going to go start my sponge now 3 batches worth will do, and I will also make 2 batches of dough in the bread machine to compare later and see if the extra work is worth the end result.  If you are interested in my by hand from sponge recipe here is the link!  This is the one that I find easy to use, fail proof really, and with a very tasty end result.  I do add just a touch more salt in with the flour to punch up the flavor, other than that its a great dough for sandwich loaves and makes wonderful dinner rolls (i use a muffin tin)


http://vernasrecipes.norseaodyssey.com/Breads/Yeast_Breads/White_Bread_with_Sponge_Starte/white_bread_with_sponge_starte.htm

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