I love baking in midwinter, don't you? The heat of the
oven, the smell of yeast, the golden brown perfection of baked
goods...did I mention the heat of the oven?
I got a kaiser roll stamp for Christmas, and I'm trying to find
a good kaiser roll recipe. Not a big, shiny, bulky one that
you might want to heap with corned beef and mustard. But a
thin, soft, flat one with a squishy matte surface. One that
toasts easily and makes a nice housing for an scrambled egg (a flat
scrambled egg you can fold over, as in an Egg McMuffin).
Ideas, anyone?
I've tried many versions, but they're either too dense, too
firm, too high. Even the soft ones in Bread
Baker's Apprentice, The Breads of
France, and Artisan
Breads Every Day had too much backbone. I've been stuck
buying the mass-produced kaisers at the supermarket and corner
deli. They're OK, but I'd love to make my own.
I'm giving it one more try with the hamburger buns
from Commonsense
Kitchen. Then I'm throwing in the towel. Bakers, what's
your favorite sandwich bun or bread? what's making your
kitchen smell great this week? Share your success! (care
packages are welcome too.)
