Well, it’s been a busy couple of weeks, hence the lack of posts. My part-time hours have been stretching their boundaries, and I was put rather behind by my computer contracting an annoying virus. Thus, the domestic side of life has been taking a bit of a back seat.
When I finally did manage to get to the shop – a necessity as we were running out of a multitude of things – I forgot to buy bread. Rather than pop out again, though, I decided to re-try making bread rolls. If you’ve read my post on leavened bread you will know that in the past this has not been entirely successful. In view of fairing better with naan bread recently, though, I felt all was not lost. I do try to take the stand that I will be able to do things if I just persevere.
Admittedly, the bread maker did the hard work, but it’s not that bit I’m afraid of, so it’s neither here nor there to me if I hand it over to my mechanical friend. It’s the final proving that prevents my rolls from being more like dense lumps with high missile potential than easy-to-eat, tasty buns. I tried my new trick of slightly warming the oven the turning it off, and popped in a tray of rolls. Well, I should have been more optimistic, as I put all six on one tray and they rose so much some of them merged together! Happy, Happy days. I felt as proud as punch when the baking yielded a batch that was uniformly decent in size and light in weight.
The final seal of approval came from my husband, the delectable Mr M, who, astonished at the difference in these rolls from my previous effort, felt compelled to email me directly from lunching at the office with “excellent rolls!” I think I might finally have cracked it.
As a final note, if you like brown bread I thoroughly recommend the Allinson Country Grain bread flour I used.
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