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Where's Jane gone now?
and other random musings
Bread-making advances 
25th-Nov-2014 03:06 pm
haiku impossible
I have bratwurst left, I fancied having them in rolls, I only have sliced bread and can't face going round the shops for one item. I could make them....

OK, so I used the breadmaker to make the dough, but it was "real" ingredients, not a packet mix, and one experiment worked: using Xylitol instead of "real" sugar does activate the yeast. I can have low-sugar bread.
Second step foward is working out where to put the result to rise. Turn on the top oven. While it's heating up, put the rolls to rise on their tray, covered in a cloth, at the bottom of the bottom oven. Time and temperature - perfect.
Haven't yet tasted them, but it looks good. Two long ones for sausages, three round flat ones for burgers.

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26th-Nov-2014 04:56 pm (UTC)
Yum... Would never have guessed that'd work, but then, was fairly hazy on what xylitol was. Makes a lot of sense that yeast, of all things, would be able to metabolize a sugar alcohol.
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