Plain White rolls - no fuss

[JulieO]

Judy I understand where you're coming from, it was harder to cut than normal, but the knife I'm using now works really well.  (It's only a cheapie but very sharp.)

Will see how it toasts in the morning, but for eating 'fresh' I haven't had one better.

You could always let rise for less time Judy, say 1 1/4 - 1 1/2 hours and see how that goes.  Don't have to let it rise quite so much, might be easier for you, or even split the dough between two separate tins (or a larger tin.)  You would still get the light bread but not as tall IYKWIM.  I think it's worth playing around with for sure. I might even try that suggestion myself; two smaller loaves, one to have straight away and one to freeze. 

[judydawn]

Yes, thanks Julie I see what you mean.  The rolls are certainly going to be experimented with too.

[Halex]

I want to play

Why des the fun start when I am going on holidays

Love to see the rolls.

My toast is golden all over, we do have a new toaster.

H

[judydawn]

You go on holidays so much Hally, we would have no fun at all if we had to wait until you were here 

[Halex]

Ha Ha

H

[maddy]

Judy, an electric knife works well.
I use a Breville bread cutting thing, it gives you a guide line........must say that is skyscraper bread!  Looks fab.
Would be a great loaf for putting dips inside too, lots of extra bread for dipping, all with the same loaf.

[judydawn]

I had one years ago maddy but never liked it for slicing meat - didn't make my own bread back then though so maybe I could get another one and give it a go.
Great idea to use this 'tall' loaf for dips, baking it in a round casserole dish or a round metal object.

[Halex]

  ???Confused about dips, casserole dishes & bowls

H

[Cuilidh]

That's OK, Hally ... you just need a holiday then everything will be clear!

[judydawn]

Maddy has a photo of a cob loaf with dip here Hally.

[judydawn]

Hally, I just took the other half of the 'hi loaf' out of the freezer for lunch and within a very short time I was able to carve what I needed quite easily and put the rest back in for the next meal.  What surprised me more than anything was the fact that the crust was still nice and crisp

[JulieO]

That's great news Judy.  I'm looking forward to making my next one.  We, like you don't go through a lot of bread so it's not something I make every day. 

[Halex]

Fantastic JD. I will make a loaf for the freezer for when we return.

Have one on its first rise now.

H

[LeeJ]

Something else to try, the tall loaf!

Out of interest, what improvers are being used here?

Did I see a Foccacia recipe in here somewhere? I'm feeling a little lost 

[judydawn]

I use the Wallaby bread improver, tried the natural suggestion of absorbic acid but my bread making deteriorated so I've got back to what I had success with in the beginning.