The direct link to that recipe is here - with a bunch of comments under it for reference.
http://www.artisanbreadinfive.com/?p=1616
Bookmark this link because it’s much more informative than the mother earth news link and it’s pretty difficult to find on their website - it’s buried.
(I haven’t made this yet - the comment section scares me - lol - I’m a bread baker wimp)
We just took a loaf out of the oven. We bake it every couple of days, never had a problem.
I have the book but the Mother Earth News article got me started and convinced me to buy the book. Well, I should say the Mother Earth News article and the ravings about it by some friends, one of whom is NOT known for her cooking skills. She can bake now!
I think it is a breeze to make, but then I am a baker (used to cater) and have always made bread and pastries, etc.
I don’t like getting dough on my hands either which is why I used kitchen gloves from a restaurant supplier when I made the Pigs in Blankets. I don’t like cleaning up the dough off the table either.
As an aside I did another batch if the Pigs in Blankets using the cheese smokey links and they were awesome. That roll recipe is definitely a keeper and just as good as the pillsbury canned croissants, minus the trans fats.
Next experiment is to make large rolls that can be used as hamburger buns. :)
I also want to try using an off brand if yeast since one of the reviews for my machine said you HAD to use Red Star. I would think active yeast is active yeast, but it would be good to know.
Something the book isn’t very clear on. For each recipe they list ingredients and when they do so, they always list the three different types of yeast and their measurements. Dry active, instant/rapid rise and bread machine.
Does anyone know if its ok to use instant even though you are using the regular cycle or do you only use the instant when you are doing a quick bread?