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Another trick to crusty rolls and breads is to put a pan of boiling water in the oven to create steam. You should still spray them also.

Crusty Rolls
Quick sponge: (60 minutes)

1 C. water

pinch sugar

2 1/2 t. yeast

1 1/2 C. bread flour


1 C. water

1 T. honey

1/2 t. malt powder (optional)

2 T. olive oil

4 C. bread flour

2 3/4 t. salt

In a medium bowl, stir together water and sugar. Sprinkle on yeast and allow to stand a few moments before stirring to dissolve. Fold in flour and mix to make a pudding-like paste. Cover lightly with plastic wrap and let sit one hour.

For dough, add starter, water, honey, malt powder, oil, most of bread flour and salt. Stir, then knead to make a soft, elastic dough (8-10 minutes). Place in a large, greased bowl, cover with a damp tea towel and let rise (45-90 minutes – can be refrigerated at this point).

Spray 12 miniature loaf pans with non-stick cooking spray. Deflate dough. Divide in twelve portions. Make two balls from each portion and place side by side in prepared pans. Otherwise, form into ovals or rounds and place in loaf pans or on a parchment lined baking sheet. Cover with plastic wrap and let rise until puffy (about 30 minutes).

Meanwhile, preheat oven to 400°F.

Atomize loaves/rolls with water and dust with flour. Bake until they begin to brown – about 30 minutes.

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