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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 PICNICS 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 S7BB I pOT 3R 9 9 9—■—l^—Ml T— jft. M,. ■vstja^Ep: | ’i -Jf Jl ■ ' ‘T - 4H , t M ■ «i* >■ j ' \* -vw ' ' - -.jii ' \ . I 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 Jksvl9B FOOD Pick up your LED Christmas lights and watch them glow for five years! i § ; . .. *- ij ■ % ijfitinj Store rJj ■\» - A 'Division .'of Southeast Electrical Supply gr . 926 Carroll St. • Perry, GA 31069 478-224-8888 § T-F 9am-spm SAT loam-2pm’ . *< Thanksgiving Day Brunch Turkey, Ham, Roast Beef, & Southern Style Fried Chicken Dressing Mashed Potatoes & Gravy Italian Green Beans Macaroni & Cheese Turnip Greens Cream Corn Sweet Potato Souffle Black-Eyed Peas White Rice Sm£ & SwzcU Turkey & Rice, Bread, Rolls, & Combread Only $10" 11:00 am *7IOO pm Exclude* «** U bevtrmgt We Offer Our Regualar Breakfa*t Buffet frwn teoe - to aw Only sb** lor Children II sutd under Please Join os 0 Haw a Grand Thanksgiving Hoßdayi Green Derby Restaurant 8 Bar 200 Valky Drive, Perry GA WEDNESDAY, NOVEMBER 15, 2006 ♦ VemtU Peach Cobbler Sweet Potato He Chocolate Cake Banana Pudding Pecan He 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