I did everything like the recipe, up until the shaping part. Instead of dividing the dough into to two, I divided it into four.
Friday, April 4, 2014
Meatball Subs (French Bread Pt.3)
For my third experiment with the French Bread dough, I made buns for meatball subs. I think it's safe to say that this bread dough is quickly becoming a favorite recipe of mine. You could also call the buns mini loaves of bread.
I did everything like the recipe, up until the shaping part. Instead of dividing the dough into to two, I divided it into four.
Then I stretched it the long way, folded it over, stretched it again, until it got to a shape I was happy with. Then I pinched the ends, put the seam on the bottom and let it rise for 5 to 10 minutes. Mom suggested next time to roll the dough after it was shaped, that way the top gets domed.
I did everything like the recipe, up until the shaping part. Instead of dividing the dough into to two, I divided it into four.
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