Now that I've decided to give Saturday's posts over to bread making (we will see how long this actually lasts), I have two breads that I made with my Twitter friends and have never posted because I am just that untimely at times with things like this.
The first was called Buffalo Barn Raisers Wheat Bread and when I saw it on Allison's site here I knew I wanted to make it as 1) It looked delicious, 2) She raved about it, 3) Nancy was also going to make it (see post here), 4) I always like to try new bread recipes that others recommend, 5) it's good to try new grain recipes as I tend to use the same ones over and over, and maybe most of all, 6) it uses a bread pan! (I am not too great with the free-form breads, those still need a lot of work in my kitchen yet, but a bread you can put into a pan to bake is just great!)
The bread was really nice, very easy to make/bake, and we enjoyed it as toast and using it for grilled cheese sandwiches, giving both a pleasant taste and chew. The recipe can be found on both Allison and Nancy's sites and Nancy even ground her own wheat in her new food mill!
The second bread (as you can see from the photo above) is really a roll recipe that I made with Di one Sunday afternoon, and these were a big hit with the guys, they were gone before I had a chance to use them a second day.
The recipe for the rolls is on the King Arthur Flour website here (a wonderful resource if you don't know about this, and you like to bake, you should check it out for all sorts of baked goods). They are called Crusty European-Style Hard Rolls. They are crusty on the outside (but not too much so) and light and fluffy on the inside. I'll bet you can't eat just one.
It takes a little planning for these rolls, as one day you make a starter and the next day are a couple of rises and a stint in the refrigerator, but the hands-on time is not all that much of a commitment and the rolls are so worth every single minute of it.
The second time I made them, I put some aside for sandwich-making and they were perfect for that as well, smallish and just wonderful bread for a sandwich. Easily they are a favorite around here...that, and their little selves are just so cute. Sometimes I am all about the cute in food.
