One of the very best parts about learning to bake bread at home is that you can avoid trips to the grocery store when you run low on bread, and can instead whip up your own batch of wonderful fresh-baked bread. Faced with no plans for dinner on a lovely summer evening, I quickly thawed a pound of ground beef for burgers, and decided to bake some buns to complement them.
- For flours I used 1 c. whole wheat, 1/3 c. oat flour, 1/3 c. high gluten flour, and the remaining flour was all purpose.
- Instead of active dry yeast I substituted 2 scant teaspoons of instant yeast, which I added with dry ingredients.
- I mixed the bread dough in the food processor . First I put in 3 cups of the mixed flours, then added the wet ingredients which were cold. I pulsed the processor until the dough was stretchy and registered at least 77 degrees and "windowpaned" - about 2 minutes.
- The dough rose slowly. Finally it was tie to shape the rolls and I used 77 g of dough for each roll.
- The rolls could have used a bit more time on the second rise, but it was getting to be dinner time so I went ahead and baked them. Right before baking, I sprinkled the rolls with coarse salt.
These were soft, moist, and flavorful buns, a perfect complement to the burgers. We loved the salt on top (no surprise there since we love salt on almost everything).
I'm submitting the rolls to Yeastspotting, a weekly compilation of delicious yeasted breads, presented every Friday.
The bakers of the slow and steady subgroup of the BBA Challenge pulled out our loaf pans to bake the next bread in Peter Reinhart's book The Bread Baker's Apprentice, the Light Wheat Bread. There are no tricky parts to baking this bread, and in the end the recipe produces a versatile loaf. Although the BBA bakers do not post recipes for the book's bread, Deb at Smitten Kitchen posted this bread last year, including the recipe, which you can find here.
Nicole, of the blog Pinch My Salt, is the founder of the BBA Challenge. Lately she has been baking at the same pace of the slow and steady bakers, so I thought I'd include her in our roundups. That's her bread up at the beginning of this post.
For Nicole, this bread was "easy to make, easy to eat, and not too bad to look at, either. The proud loaf that came out of my oven puts store-bought sandwich bread to shame." Nicole includes lovely step-by-step pictures in her BBA posts, so do yourself a favor and click over to her post: Bread Baker's Apprentice: Light Wheat Bread
As an aside, I'll note that most of us baked this bread months ago (and have, in fact, baked many of the BBA breads following this one) but my blogging efforts are lagging behind the pace of the group's baking.
Leslie of Lethally Delicious tried this bread first with high gluten flour and the bread didn't work for her. She switched to her favorite - bread flour - and the bread turned out beautifully. Its subtle flavor played well with other foods in Leslie's opinion. Here's Leslie's post: BBA - Light Wheat Bread
Di of Di's Kitchen Notebook baked her Light Wheat Bread with white whole wheat flour. She found it to be perfect for toast and grilled cheese sandwiches. See more at this post: mmm, toasty
Kayte of Grandma's Kitchen Table and her family enjoyed this easy and delicious bread, saying, "the bread was wonderful, soft and lovely for sandwiches and just crackly nice for toast." Here's Kayte's bread: BBA: Light Wheat Bread x
And here's where I have a confession to make, one that should get me bounced out as a food blogger. Although I baked this bread, and we enjoyed every last crumb, when I went to write a blog post about the bread I realized that I had no photographs of it. Rather than re-bake the bread just to take pictures (which I actually contemplated doing), I decided to skip the post and report here in the roundup that this was a lovely bread. I used regular whole wheat flour and added a bit of oat flour to the dough as well. According to my notes, here's the verdict: This was lovely loaf of bread. Made delicious toast.