January 16, 2008
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Recipe review
I tried my first no-knead bread recipe in the continuing attempt to make yummy dinner rolls. First off – it was a success! They have a great texture, and a slightly strange taste, but I can’t pin it down. Not a BAD taste, just unique.
Modifications:
I split her recipe in half.
I made the initial dough Sunday night, pulled it out Monday, got it to room temp and shaped it, then refridgerated again. Brought it back to room temp and baked Tuesday night.
I made little baby fist sized lumps in 9″ cake rounds so that they shoved up against each other.I’m still up for trying other rolls recipes: scalding the milk is weird and gets more things dirty, and even without the fridge rest breaks, it would have taken ages (I think that’s typical of no-knead recipes.) Also, I LIKE kneading.
