dinner rolls bread dough sandwich: bread
by Sandra
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Loading ... Small French bread to fall!
- 550g flour T65 or T55
- 355ml water (I put 200ml water lait/155ml)
- 30ml vegetable oil (sunflower)
- 3CC instant dry yeast
- 1cc salt
- 1cs sugar
Pour on a work plan lightly flour, knead about 8-10min: the dough becomes soft, smooth and elastic. Replace the dough in oiled bowl by turning to coat with oil, cover with a clean cloth and let rise about 1 hour.
Degas the dough by pressing the center, pour over the work plan flour. Divide into 10 pieces of the same weight (about 100g). Bouler regularly each piece and place on plate lined with paper oven baking ensuring leaving space between each ball. Cover and let rise about 45min.Cuire in preheated oven Th6-7 (200 ° C) for twenty minutes until golden color. Cool on rack.
Suggestions
- I have voluntarily reduced the amount of sugar in the recipe: I like the bread has a taste for bread, no "cake". If we retain the original amount, I suggest brown bread with whole egg beaten with a pinch of salt, you get buns looking brioche type rolls "American. To keep the look in French bread, I preferred to put a cup of water in the oven for preheating and the coup fogging and sprinkle before cooking my bread with a veil of rye flour (small rustic side)
- the dough very soft and neutral can accommodate all your fantasies as usual we want to make meals, cheese, sandwich ... You can add the pasta nuts, olives, onions and grapes, apples, etc. .. all excellent especially with cheese. The buns may be sprinkled with sesame seeds, poppy seeds, black cumin, fennel, caraway, crushed pepper, sunflower seeds (which can also be incorporated into the dough as linseed) .. Briefly, the possibilities are many!
- To maintain a crisp crust you like them, I suggest you leave the bread baked 5min after baking in the oven off, door ajar.
Bon appetit!
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by Casseroles2Nawal
Since I know you, it's a real pleasure to be in trouble ;-))
by Papilles and Pupils
superb and I myself bcoup blog Chan
by Manue
Yum is my next bread recipe, they look really delicious!!
by Manue
Here it is, they are made and my faith is really extra!!
by marion
Sandra Hi! I wanted to thank you, through you, k your advice and your buns French, I decided to take the leap and make my bread myself ... and I can stop more buns after successful hop, onion bread, bread to beer, etc ... thank you very much, is it really true that the best home made bread!
by Evanna
Mmmmh .... Tested and approved by the entire family! Thank you very much for this recipe!
I made two batches - the first with sesame over for half of the bread, the second half is sprinkled with flour ...
The second batch, I put 4 / 5 and T55 flour 1 / 5 (about 100g) of whole-wheat flour. I also added sunflower seeds ... and they are also very successful!
In short, the happiness!!
Good weekend in the High Priestess of the Order of the Boulange and all his followers ...:)
by Laudy
I did yesterday, but I am stunned, I put flour for white bread ... no big deal ... but I think I found it fades ... I do not know if this is due to flour because I used the same quantities for the rest ... it intrigues me! In any case, apart from that question and crumb texture, they are tip top!
by Anonymous
I tried your recipe today and I think I will often repeat these buns to any tender crumb. Thank you for all your recipes
Croquette
by Anonymous
Congratulations and thank you for these buns I succeeded thanks to your recipe! They are incomparable
by Mijo
Those that my husband did last night had the same nice bouille that wish.
They did not last long as they are so appealing.
by Jean - Marc
I followed the recipe using the whole-wheat flour.
I had to make two batches during the day because the first had not supported the "shock" of my wife and children. These breads are very dangerous: every day I will faloir me to work.
by mamansursaplanete
Thank you very much for this delicious recipe :-))) (I came here through the blog Cléa kitchen)
by petiterose974
hello! this blog is really great!
can we put the dough in the freezer?
(it avoids to redo all the time and have hot for breakfast)
by Fredo59
Hello, I'm new to this area and I wanted to do this kind of bread for a while. And I started tonight, I followed word for word your recipe and the result (at the sight and smell) is perfect. It only remains for me to taste!
I'll speak to you tomorrow morning at breakfast. A big thank you for your advice and description that makes life easy. I knew if I do that, then everyone can!.
by http://elodide.canalblog.com
Hello, with this link
http://cuisinedaurelie.canalblog.com/archives/2007/11/14/6888082.html
I decided to make the recipe on the blog but I will give you there's no milk in your recipe ... So I do not know what to do? Can you help me?
Thank you
by http://elodide.canalblog.com
Excuse me, I read too fast! Sorry, it's solved!
by Anonymous
hello, can there be using fresh yeast, and if so in what proportion.
thank you for your reply
Jean
by Sandra Avital
Hello John!
No problem for the fresh yeast you use 20 to 25g you crumble into the flour or you delay in 90ml of the liquid (water or milk) if you are more comfortable with this process. Good bread!
by Stefy
Good evening,
Sunday I also tried this recipe for dinner with friends who really "devoured" this déliciux buns!
The only fault I have not managed to keep a nice crisp croȗte as I wanted.
Too bad I referai and it will be for the next time (hopefully)!
by Anonymous
it my look very good it is 22h and it made me want to prepare for tomorrow morning for breakfast I will tell you after tomorrow.
by spoon and today
I go to your buns, photos I want!
by superloulou
Your buns are great! I've tested and approved!
by Mimi
What does "take the blow of mist?
cf paragraph 1 suggestion.
I just make them, they are great! I was given these photos wanted (me too)!
really well these buns.
thank you!
Beautiful! They really want. I feel good by smell