Any Home Bakers Here?

[Little Fuzzy]

Sounds good, I only use whole wheat though. My days of eating the beautiful delicious white bread are over I'm afraid.

 

[User395221]

So, despite having scandinavian ancestry, I'd never heard of lefse. Do you have to have the special rolling pin to make it, or can you use a normal one? (looks delicious).

 

[sumi]

Funny, someone on another forum I visit (SufficientSelf.com) mentioned dried tomatoes and it reminded me of what I used them for the most: bread. I can't remember if I posted this here, I think not. Make a batch of bread dough, let it rise, knead it down and then roll/shape it into a rectangular shape, about 1/2 inch thick. Brush some olive oil over the surface, covering the dough thoroughly, then sprinkle fresh herbs and finely chopped sun dried tomatoes over the dough. Just a light layer. Press down a bit to keep it in place and then roll the dough up, like you would a Swiss Roll. Place in a bread pan and bake as you would a normal loaf.

When you cut into the loaf, you will have a spiral of herbs and dried tomatoes running through the slices. It's delicious still warm and served with just butter.

 

[N F C]

Funny, someone on another forum I visit (SufficientSelf.com) mentioned dried tomatoes and it reminded me of what I used them for the most: bread. I can't remember if I posted this here, I think not. Make a batch of bread dough, let it rise, knead it down and then roll/shape it into a rectangular shape, about 1/2 inch thick. Brush some olive oil over the surface, covering the dough thoroughly, then sprinkle fresh herbs and finely chopped sun dried tomatoes over the dough. Just a light layer. Press down a bit to keep it in place and then roll the dough up, like you would a Swiss Roll. Place in a bread pan and bake as you would a normal loaf.

When you cut into the loaf, you will have a spiral of herbs and dried tomatoes running through the slices. It's delicious still warm and served with just butter.

Sounds delicious!

 

[Wyorp Rock]

Funny, someone on another forum I visit (SufficientSelf.com) mentioned dried tomatoes and it reminded me of what I used them for the most: bread. I can't remember if I posted this here, I think not. Make a batch of bread dough, let it rise, knead it down and then roll/shape it into a rectangular shape, about 1/2 inch thick. Brush some olive oil over the surface, covering the dough thoroughly, then sprinkle fresh herbs and finely chopped sun dried tomatoes over the dough. Just a light layer. Press down a bit to keep it in place and then roll the dough up, like you would a Swiss Roll. Place in a bread pan and bake as you would a normal loaf.

When you cut into the loaf, you will have a spiral of herbs and dried tomatoes running through the slices. It's delicious still warm and served with just butter.

Yummy Sumi! Thanks for sharing

 

[DigMyChicks]

So, despite having scandinavian ancestry, I'd never heard of lefse.  Do you have to have the special rolling pin to make it, or can you use a normal one?  (looks delicious).

Thank you! I use the one with all the grooves in it. I assume you can use the other but wouldn't work as well. I used a silicone pie mat from Pampered Chef to roll it out and that was slick otherwise my lefse always stuck to the fabric you rolled it out on.

 

[User395221]

Thank you! I use the one with all the grooves in it. I assume you can use the other but wouldn't work as well. I used a silicone pie mat from Pampered Chef to roll it out and that was slick otherwise my lefse always stuck to the fabric you rolled it out on.

Thanks. I wonder if they'd have them anywhere here or it'd have to be ordered from overseas. How do you clean it? Does the dough get into those grooves?

 

[sunflour]

Funny, someone on another forum I visit (SufficientSelf.com) mentioned dried tomatoes and it reminded me of what I used them for the most: bread. I can't remember if I posted this here, I think not. Make a batch of bread dough, let it rise, knead it down and then roll/shape it into a rectangular shape, about 1/2 inch thick. Brush some olive oil over the surface, covering the dough thoroughly, then sprinkle fresh herbs and finely chopped sun dried tomatoes over the dough. Just a light layer. Press down a bit to keep it in place and then roll the dough up, like you would a Swiss Roll. Place in a bread pan and bake as you would a normal loaf.

When you cut into the loaf, you will have a spiral of herbs and dried tomatoes running through the slices. It's delicious still warm and served with just butter.

That sounds wonderful, thanks for sharing.

 

[shortgrass]

I was looking for recipes for dinner rolls, but most recipes online don't call for any egg... I found a couple on here I might try, and noticed they have egg... So I was curious to find out what exactly the difference is. Found a good article, thought I'd share...

https://www.leaf.tv/articles/what-eggs-do-in-yeast-bread/


What are your guys' opinions, use egg or not?

 

[ronott1]

I was looking for recipes for dinner rolls, but most recipes online don't call for any egg... I found a couple on here I might try, and noticed they have egg... So I was curious to find out what exactly the difference is. Found a good article, thought I'd share...

https://www.leaf.tv/articles/what-eggs-do-in-yeast-bread/


What are your guys' opinions, use egg or not?

Eggs are a dough enhancer, as is oil, diastolic malt powder, lecithin, powdered milk and oil.

I have a roll recipe that makes a lot of rolls. I make them for thanks giving and they are called thanks giving rolls. The recipe is not in the index on the first page so I will post it here. It uses 3 eggs and is very tasty!
Quote: I baked a batch of these rolls on Sunday, froze them for Thanks Giving.