You know those chewy artisan breads that cost 3 or 4 times more than Wonder Bread, but are at least 200 times better? I keep trying to come close to the texture of those breads in what I make at home.

I made this recipe today, and am pleased with how it came out. The ingredients are nothing special, except for being measured with care, it's the technique that makes the difference.

Here is how my rolls came out, just what I wanted:


12 1/2 oz warm water
1 1/2 teaspoons yeast
2 teaspoons honey
3 cups bread flour
3 tablespoons whole wheat flour
1 1/2 teaspoons salt

Combine the water, yeast, and honey in a mixing bowl. Let stand until the yeast is softened. Using a dough hook, stir in the flour until well combined. Let stand 30 minutes.

Add the 1 1/2 teaspoons salt and use the dough hook to knead on the low setting for 2 to 5 minutes. Turn to medium speed and beat for 1 minute. Let rise in the bowl for 1 hour.

The dough should be fairly soft and sticky.

Slowly, use a greased rubber spatula to fold the dough over, being gentle. Don't deflate the dough too much. Cover and let stand 30 minutes. Fold over again and let stand another 30 minutes. Flour a board generously and turn the dough out onto it. Flour the top and cut in half with a bench knife. Stretch one half gently to a 16 inch rope and cut into 8 pieces. Preheat oven to 500 degrees. Spray cake pans with cooking spray. Shape the rolls a little bit using floured hands, don't over handle them, and place in the cake pans. Bake 10 minutes. Turn the oven down to 400 degrees. Remove the cake pans and dump the rolls out onto a cookie sheet. Arrange them not touching and return to the 400 degree oven for 15 to 20 minutes. When I broke mine apart some of them were still doughy inside, so don't be alarmed. They are done when they are golden on all sides.

Dump out onto a rack to cool.

Now. If you want a softer crust on top, brush the tops with melted butter. If you want a totally chewy roll, leave as is.

The thing about new recipes and techniques is that if you don't try something different once in awhile, everything starts tasting alike.



Did Santa forget to eat all your almond bark? Got some melting chocolate and a little peppermint extract? Get your box of Ritz crackers out of the cupboard and turn them into thin mints. I'm not promising it's as good as what the Girl Scouts overcharge for, but it's a start.


3 blocks Chocolate Almond bark
1 block White Almond bark
Several drops peppermint extract (to your taste)
Ritz crackers

Melt the candy together and add the extract. Dip the Ritz crackers in it one at a time and lay on foil to dry and harden.