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My breaducation, let me show you it
Bread wank. I've never been so happy.

bellasmommy posts some step-by-step photos on how to make baguettes. In her description, she mentions using a bit of sugar, as well as an egg wash. There is also a mention of using the microwave to proof the dough, and using scissors rather than a razor to score the loaves.

The finished loaves look lovely, and bellasmommy says, "These loaves are awesome. The outside is lightly crusty, the inside is light and chewy and fluffy." Great, right?

Oh wait. According to schlake, SHE'S DOING IT WRONG. The finished product is obviously not bread, but some demonspawn of yeast and flour.

(Now I want a macro of Senator Vreenak holding a baguette, hissing "It's a FAAAAAAAKE!") (Which, thanks to nam_jai, we now have!

PS. Bonus stock/broth wankery back in December, also courtesy of schlake.

ETA: It's also in domestic_snark, stupid_free, and sf_drama.

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	julesnoctambule 2008-03-27 08:42 pm UTC (link)
	I'm totally making sweet potato rolls tonight. (Reply to this)(Thread)

	perletwo 2008-03-29 05:07 am UTC (link)
	whimpers Recipe plz? (Reply to this)(Parent)(Thread)

julesnoctambule
2008-03-29 04:11 pm UTC (link)

In a large bowl, mix together 1 1/2 C. warm water, 1 T. granulated sugar and 1 packet dry yeast. Let proof.

When yeast is bubbling, add 2 T. instant dry milk, 1 T. granulated sugar, and 1 beaten egg. Stir well, then add 1/2 C. mashed cooked sweet potato (I steam mine), 1 1/2 tsp. salt, 5 T. softened butter and 1 1/2 C. all-purpose flour. Mix vigorously. Gradually stir in another 2 1/2 cups of flour; the dough will be very sticky but it should still come away from the sides of the bowl. Let sit in a warm place, covered, until double in bulk.

When the dough has risen, ~~it's Easter~~ flour your hands much more than you would think you need to (this stuff is seriously sticky), take a small amount of dough and shape it into a roll. Repeat for as many rolls as you want, putting them on a greased baking sheet. Cover them lightly with clingfilm and let them rise in a warm place until double in bulk. Bake for 15 minutes or until lightly brown at 400*.

The remaining dough can be covered and kept in the fridge; I've never had it last past two days because the rolls are tasty so I don't know exactly how long it will keep. If you noticed there was no kneading, you weren't missing anything -- there is none, so while it's sticky it's pretty easy on the hands. I made some last night and think I might make a few more for lunch today. Sooo tasty!

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