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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Points in Making Bread and Rolls Recipe

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This recipe for Points in Making Bread and Rolls is from Homemade Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

Good Wheat Flour - some varieties of wheat are deficient in gluten which will not make good flour for bread making

The flour should be sifted before using to separate the particles

Good Yeast - this is made from new hops. Stale hops will not make lively yeast.

Thorough Kneading- after it has had enough, knead a while longer

Do not let the dough rise too much. Nine out of every ten bakers let their bread rise until their sweetness has been destroyed

The oven can be too hot as well as too cool. The happy medium must be determined and selected.
Directions:
Directions:

 

 

 

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