Thursday, March 25, 2010

That's Just How I Roll

Resting rolls

You've heard me rhapsodize about Artisan Bread in Five Minutes a Day before (and its delicious sequel, Healthy Bread in Five Minutes a Day:!). And it's not just that it's a great cookbook. For me, it has created a habit. When something becomes a habit, you don't even have to think about it anymore. I don't have to consciously remember to brush my teeth or put on underwear, it's just part of my routine. And now, making a fresh batch of dough whenever I use up my last batch is a habit. Thus, I really can have fresh, homemade bread whenever I want.

But not just bread! Oh no. When I have dough on hand, it is used for pizza crust, pita, naan, baguettes, boules, sandwich loaves, whatever. Some types of dough are better suited to some forms than others, but the recipes are very versatile and leave room for a lot of creativity.

Rolls from bran-enriched white bread

One of my favorite things to do with my ABin5 dough is to make rolls. They are so cute, and you get to maximize your crust. Plus they stay fresh a bit longer, being self-contained units. These were made with the bran-enriched white bread recipe from the first book, and they were absolutely divine. We used them as the buns for our bulgur burgers (say that three times fast!). Yum!

Looks like I'll have to make some more tomorrow. I'm think I'm on a roll.