I just got a great recipe which I'm excited to try. It's bread. But not just bread. It's bread dough that you can make and keep in your refrigerator for weeks. As it sits, it develops tangy flavors, just like sourdough. You can cut a chunk of dough off, set it on your counter for half an hour and then put it in your oven to bake. You've got bread in a matter of moments of hands on work.
Even better, there are lots of other recipes to make with this same dough. Everything from breakfast to dessert. Gotta love that!
Me thinks I'll be trying it out this week. I'll let you know how it goes and if it's worth the fridge space!
G'night
1 comment:
I saw that recipe a few months back and it seemed a little iffy to me. I can get a bread product, like rolls or bread sticks, mixed and risen in half an hour anyway, so it didn't seem worthwhile to try this particular dough.
My trick is just to add a little extra yeast, maybe half again as much, (so instead of 1 tsp for a loaf size amount of dough, 1.5 tsp) and shape the dough before its first - and only - rise. When it's almost as big as I want it, I pop it into the oven. One hour from flour to table, and that's usually how long the dinner work takes anyway. :-)
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