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HOUStON DAILY JOURNAL
Try your hand at baking yeast rolls from scratch
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
u f I 'I he smell of good
| bread baking,
X. like the sound
of lightly flowing water, is
indescribable in its evocation
of innocence and delight.”
M.F.K. Fisher, The Art of
Eating”
There’s nothing quite like
the smell of bread baking,
and there’s also nothing
quite like the taste of home
made yeast rolls. In fact, if
you don’t stand guard, your
family may eat the rolls as
fast as they come out of the
oven.
Our great-grandmothers
turned out loaves and rolls
on a regular basis just to
keep their families fed, but
making and baking yeast
bread started becoming a
lost art generations ago with
the advent of sliced bread in
grocery stores and brown
and-serve rolls.
There’s nothing really
complicated about bread
recipes. The ingredients are
simple. You just need to fol
low the instructions to the
letter.
So here are some tips to
start with.
If you’re not used to dis
solving yeast, get a ther
mometer to test the water
and make sure it’s between
120 and 130 degrees.
Bread machines and bread
hooks have meant that a
whole generation missed
out on kneading bread.
Kneading is not hard at all,
but needs to be done thor
oughly if the recipe calls for
it. This is what gives bread a
fine texture.
Using a timer will help
here, because you can think
you’ve been kneading that
batter far longer than you
..."-Hr jjfr ~ miys,-,
Fleischmann’s
Refrigerator pan rolls don’t require kneading and can be gotten ready the day before
baking.
« S W
BUTCHER
« ‘ * ®m * mm ■ m # >■ I
Bam-6pm Tues. - Sat. • Closed Sun. & Mon
Country Fresh
PORK
BOSTON BUTTS
8-10 Lb. Avg.
Smoked Tenderized
8-10 Lb Avg
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Sliced
98 c lb.
' ;
really have.
Knead the bread for at
least 10 minutes (adding a
few more minutes will just
make it better). This means
using a well-floured bread
board or counter top, and
the heels of your hands, and
kneading the bread in a fold
ing and turning process. You
can slap it and thump it now
and then, too. (This is good
therapy, by the way).
What you’re doing, basi
cally, is getting any small
air pockets out of the dough.
You will feel it getting more
elastic and bouncy as you do
the kneading, and the end
result should have a smooth
surface and be very manage
able (not sticky anymore),
with maybe a few blisters
showing up.
Be patient with the rising
process. Sometimes it takes
longer than the recipe sug
gests. Also, yeast won’t do
its work in a chilly room.
Find a nice warm place. If
you’re in doubt about it’s
being “doubled” let it keep
rising.
Be downright scientific
when it comes to baking.
After all that work, you don’t
want your rolls underdone
or overdone. Make sure your
oven is the right tempera
ture. Use a timer. If you’re
new to the process, pull one
roll apart to make sure that
they’re done in the middle.
Here are some recipes
from Fleischmann’s, start
ing with an easy one.
Easy Refrigerator
Pan Rolls
These soft and tender rolls
require no kneading and the
main preparation can be
done the day before, which
makes them a good choice
for Thanksgiving.
We Custom Cut
Black Angus
Rib Eye Steaks
To Order
NEW CROP
PECANS
1 Full lb. bag
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Makes 24 Rolls
6-1/2 cups all-purpose
flour
3/4 cup sugar
2 envelopes
Fleischmann’s Rapidßise
Yeast
1 1/2 teaspoons salt
1 cup water
1 cup milk
3/4 cup butter or mar
garine
2 eggs, large
1/3 cup melted butter
In a large bowl, com
bine 1-1/2 cups flour, sugar,
undissolved yeast, and salt.
Heat water, milk, and butter
until very warm (120-130
degrees). Gradually add
See ROLLS, page 6C
USDA Inspected Grade A
■Jjjik FRESH
HENS
s i Lb 98^lb.
I Av 9 1
FRESH
CHICKEN WINGS
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FOOD
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5C
Yes, you can
make your own
croissants.
Just make sure
that the but
ter is very cold,
and that you
know how to
wield a rolling
pin.
Fleischmann's
mm